Biochemical properties of an extracellular β-D-fructofuranosidase II produced by Aspergillus phoenicis under Solid-Sate Fermentation using soy bran as substrate

dc.creatorRustiguel,Cynthia Barbosa
dc.creatorOliveira,Arthur Henrique Cavalcanti de
dc.creatorTerenzi,Héctor Francisco
dc.creatorJorge,João Atílio
dc.creatorGuimarães,Luis Henrique Souza
dc.date2011-03-01
dc.date.accessioned2017-03-07T16:35:13Z
dc.date.available2017-03-07T16:35:13Z
dc.identifierhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000200002
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/404143
dc.descriptionThe filamentous fungus A. phoenicis produced high levels of ?-D-fructofuranosidase (FFase) when grown for 72 hrs under Solid-State Fermentation (SSF), using soy bran moistened with tap water (1:0.5 w/v) as substrate/carbon source. Two isoforms (I and II) were obtained, and FFase II was purified 18-fold to apparent homogeneity with 14% recovery. The native molecular mass of the glycoprotein (12% of carbohydrate content) was 158.5 kDa with two subunits of 85 kDa estimated by SDS-PAGE. Optima of temperature and pH were 55�C and 4.5. The enzyme was stable for more than 1 hr at 50�C and was also stable in a pH range from 7.0 to 8.0. FFase II retained 80% of activity after storage at 4�C by 200 hrs. Dichroism analysis showed the presence of random and ?-sheet structure. A. phoenicis FFase II was activated by Mn2+, Mg2+ and Co2+, and inhibited by Cu2+, Hg2+ and EDTA. The enzyme hydrolyzed sucrose, inulin and raffinose. Kd and Vmax values were 18 mM and 189 U/mg protein using sucrose as substrate.
dc.formattext/html
dc.languageen
dc.publisherPontificia Universidad Católica de Valparaíso
dc.sourceElectronic Journal of Biotechnology v.14 n.2 2011
dc.subjectagroindustrial substrate
dc.subjectAspergillus
dc.subject?-D-fructofuranosidase
dc.subjectsolid state fermentation
dc.subjectsucrose
dc.titleBiochemical properties of an extracellular β-D-fructofuranosidase II produced by Aspergillus phoenicis under Solid-Sate Fermentation using soy bran as substrate
dc.typeArtículos de revistas


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