Biochemical characterization of tannases from Paecilomyces variotii and Aspergillus niger

dc.creatorBattestin, V
dc.creatorPinto, GAS
dc.creatorMacedo, GA
dc.date2007
dc.dateAPR
dc.date2014-07-30T13:52:00Z
dc.date2015-11-26T16:41:11Z
dc.date2014-07-30T13:52:00Z
dc.date2015-11-26T16:41:11Z
dc.date.accessioned2018-03-28T23:25:19Z
dc.date.available2018-03-28T23:25:19Z
dc.identifierFood Science And Biotechnology. Korean Soc Food Science Technology, v. 16, n. 2, n. 243, n. 248, 2007.
dc.identifier1226-7708
dc.identifierWOS:000246629100014
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/55524
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/55524
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1272848
dc.descriptionA biochemical characterization of the tannases from Paecilomyces variotii (produced at Unicamp), Aspergillus niger (purchased from Industrial Kerry Bio-Science) and A. niger cnpat 001 (purchased from Embrapa. Agroindustrial Tropical-Brazil) was carried out. P. variotii is a new strain obtained from the, screening of 500 fungi that were tested for their production of tannase. The biochemical properties of this new tannase from P. variotii were determined and compared with those of two other tannase preparations. The tannase produced from P. variotii showed optimum activity at pH 6.5. The functional temperature range of the tannases was from 20-70 degrees C, with optima at 70 degrees C for P. variotii and at 60 degrees C for the commercially obtained tannase, whereas A. niger cnpat 001 showed optimum activity at 40 degrees C. The effects of 1 mM preparations of cations and anions, inhibitors, surfactants, and chelators on the tannase activity from P. variotii were also studied.
dc.description16
dc.description2
dc.description243
dc.description248
dc.languageen
dc.publisherKorean Soc Food Science Technology
dc.publisherSeoul
dc.publisherCoreia do Sul
dc.relationFood Science And Biotechnology
dc.relationFood Sci. Biotechnol.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectbiochemical characterization
dc.subjecttannase
dc.subjectPaecilomyces variotii
dc.subjectresidue
dc.subjectfermentation
dc.subjectTannin Acyl Hydrolase
dc.subjectThermostable Lipase
dc.subjectPurification
dc.subjectEnzyme
dc.subjectAcid
dc.subjectMicroorganisms
dc.subjectOptimization
dc.subjectPenicillium
dc.subjectBacillus
dc.subjectYeast
dc.titleBiochemical characterization of tannases from Paecilomyces variotii and Aspergillus niger
dc.typeArtículos de revistas


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