Optimization of Process Conditions for the Production of a Prolyl-endopeptidase by Aspergillus niger ATCC 11414 in Solid State Fermentation
2011
Esparza, Yussef, Universidad de La Frontera, Temuco, Chile | Huaiquil, Alejandro, Universidad de La Frontera, Temuco, Chile | Neira, Luz, Universidad de La Frontera, Temuco, Chile | Leyton, Allison, Universidad de La Frontera, Temuco, Chile | Rubilar, Monica, Universidad de La Frontera, Temuco, Chile | Salazar, Luis, Universidad de La Frontera, Temuco, Chile | Shene, Carolina, Universidad de La Frontera, Temuco, Chile
The effect of 8 factors [(with/without) daily mixing and moisture control, incubation time (t), temperature, ratio between dry substrate mass and bed's cross section area (MA), inoculum size (spores/g), wheat germ content (WG), initial pH, and moisture content (M)] in the production of a prolyl endopeptidase (PEP) by Aspergillus niger ATCC 11414 in solid state fermentation (SSF) was tested. Contribution of all the factors was significant (p less than 0.05); main effects were those of MA, t, and M. The 4 interactions that presented high interaction severity indexes involved the WG. Under optimized conditions PEP and protease activity were 9.76±0.06 and 3.6×10∨6±1.5×10∨5 U/kg, respectively. The enzyme was partially purified (ammonium sulfate precipitation, dialysis, DEAE-Sepharose ion-exchange); it has a molecular weight of 66 kDa (SDS-PAGE), and maximum activity was exhibited at pH 4 and 50℃. The enzyme is stable in a wide pH range (2.2-10) and at temperatures lower than 70℃.
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