Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii

dc.creatorBattestin, V
dc.creatorMacedo, GA
dc.date2007
dc.dateAPR 15
dc.date2014-11-18T17:26:23Z
dc.date2015-11-26T17:52:52Z
dc.date2014-11-18T17:26:23Z
dc.date2015-11-26T17:52:52Z
dc.date.accessioned2018-03-29T00:36:24Z
dc.date.available2018-03-29T00:36:24Z
dc.identifierElectronic Journal Of Biotechnology. Univ Catolica De Valparaiso, v. 10, n. 2, n. 191, n. 199, 2007.
dc.identifier0717-3458
dc.identifierWOS:000248639400003
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/65117
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/65117
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/65117
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1290371
dc.descriptionA biochemical characterization of the tannase from a Paecilomyces variotii strain isolated in Sao Paulo, Brazil was carried out. Paecilomyces variotii is a strain obtained from the screening of five hundred fungi that were tested for their production of tannase. The enzyme produced was partially purified using ammonium sulfate precipitation followed by ion exchange chromatography, diethylaminoethyl ( DEAE)-Sepharose. Effects of temperature and pH on the activity of crude tannase crude and purified tannase was studied. Km was found to be 0.61 mu mol and V-max = 0.55 U/mL. Temperature of 40 to 65 degrees C and pH 4.5 to 6.5 were optimum for tannase activity and stability; it could find potential use in the food-processing industry. The effects of different inhibitors, surfactants and chelators on the enzyme activity were also studied.
dc.description10
dc.description2
dc.description191
dc.description199
dc.languageen
dc.publisherUniv Catolica De Valparaiso
dc.publisherValparaiso
dc.publisherChile
dc.relationElectronic Journal Of Biotechnology
dc.relationElectron. J. Biotechnol.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectcharacterization
dc.subjectenzyme
dc.subjectfermentation
dc.subjectfungi
dc.subjectPaecilomyces variotii
dc.subjecttannase
dc.subjectTannin Acyl Hydrolase
dc.subjectGallic Acid
dc.subjectPurification
dc.subjectLipase
dc.subjectEnzyme
dc.subjectFermentation
dc.subjectHydrolysis
dc.subjectCoculture
dc.subjectSubstrate
dc.subjectStrain
dc.titleEffects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii
dc.typeArtículos de revistas


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