Partial characterization of an inulinase produced by Aspergillus japonicus URM5633

Brazilian Archives of Biology and Technology. 2012;55(5):671-676 DOI 10.1590/S1516-89132012000500005

 

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Journal Title: Brazilian Archives of Biology and Technology

ISSN: 1516-8913 (Print); 1678-4324 (Online)

Publisher: Instituto de Tecnologia do Paraná (Tecpar)

LCC Subject Category: Technology: Chemical technology: Biotechnology

Country of publisher: Brazil

Language of fulltext: English

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AUTHORS

Anna Carolina da Silva
Alana Emilia Soares de França Queiroz
Tatiana Souza Porto
Michele Rigon Spier
Carlos Ricardo Soccol
Ana Lúcia Figueiredo Porto
Cristina Maria Souza-Motta
Keila Aparecida Moreira

EDITORIAL INFORMATION

Peer review

Editorial Board

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Time From Submission to Publication: 15 weeks

 

Abstract | Full Text

Enzymes obtained by fermentation processes offer a number of advantages and have been widely researched and used throughout the world. This study aimed to partially characterise an inulinase produced from palm and cassava peel. The enzyme was produced via the solid-state fermentation of Aspergillus japonicus URM5633. The optimal temperatures were 50ºC and 55ºC, and the optimal pH values were 5.2 and 3.4 for inulinase fermentatively produced from palm and cassava peel, respectively. The thermostability measurements for inulinase produced in palm showed that the relative activity remained below 100% until 30 minutes of stability for all temperatures, but reached 106.8% at a temperature of 50ºC after 60 minutes. Inulinase from the crude extract of cassava peel was pH stable and only decreased to 55% of the maximal activity over the course of the assay, suggesting that this enzyme can be used in inulinase production and can be utilized in food industries.