Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48929 |
Resumo: | This study evaluated the effect of ultrasound processing as a pre-treatment of amyloglucosidase on the enzymatic activity and stability. The activity was evaluated under optimal (65°C/ pH = 4.5) and non-optimal conditions of temperature and pH and its stability was evaluated during storage at 8°C. The enzyme solution was processed at 9.5 W L-1, 40 kHz, 23°C and at pH 3.5, 4.5, and 5.5, for up to 120 min. The activity was measured at 35, 65 and 80°C. The US process was able to increase, reduce or not alter the enzymatic activity, depending on the conditions applied. These modifications depended on the pH of the enzyme solution, the ultrasound processing time and the activity temperature. In different ultrasound conditions, mainly at 35 and 65°C, the enzyme activity did not change, demonstrating that this technology can be used for other purposes, such as microbial inactivation, without affecting the enzyme. The activity increase (up to 15%) occurred under non-optimal pH and temperature conditions (pH 3.5 or 5.5/ 80°C), suggesting that ultrasound promoted stabilization and enzymatic protection. This result is interesting in the starch saccharification, which requires the enzymatic reaction at high temperatures. Therefore, such results can increase the application range of this enzyme in different industrial applications. |
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Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applicationsUltrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applicationsultrasonics; pre-treatment; enzymatic solutions; enzymatic activity; activation.ultrasonics; pre-treatment; enzymatic solutions; enzymatic activity; activation.This study evaluated the effect of ultrasound processing as a pre-treatment of amyloglucosidase on the enzymatic activity and stability. The activity was evaluated under optimal (65°C/ pH = 4.5) and non-optimal conditions of temperature and pH and its stability was evaluated during storage at 8°C. The enzyme solution was processed at 9.5 W L-1, 40 kHz, 23°C and at pH 3.5, 4.5, and 5.5, for up to 120 min. The activity was measured at 35, 65 and 80°C. The US process was able to increase, reduce or not alter the enzymatic activity, depending on the conditions applied. These modifications depended on the pH of the enzyme solution, the ultrasound processing time and the activity temperature. In different ultrasound conditions, mainly at 35 and 65°C, the enzyme activity did not change, demonstrating that this technology can be used for other purposes, such as microbial inactivation, without affecting the enzyme. The activity increase (up to 15%) occurred under non-optimal pH and temperature conditions (pH 3.5 or 5.5/ 80°C), suggesting that ultrasound promoted stabilization and enzymatic protection. This result is interesting in the starch saccharification, which requires the enzymatic reaction at high temperatures. Therefore, such results can increase the application range of this enzyme in different industrial applications.This study evaluated the effect of ultrasound processing as a pre-treatment of amyloglucosidase on the enzymatic activity and stability. The activity was evaluated under optimal (65°C/ pH = 4.5) and non-optimal conditions of temperature and pH and its stability was evaluated during storage at 8°C. The enzyme solution was processed at 9.5 W L-1, 40 kHz, 23°C and at pH 3.5, 4.5, and 5.5, for up to 120 min. The activity was measured at 35, 65 and 80°C. The US process was able to increase, reduce or not alter the enzymatic activity, depending on the conditions applied. These modifications depended on the pH of the enzyme solution, the ultrasound processing time and the activity temperature. In different ultrasound conditions, mainly at 35 and 65°C, the enzyme activity did not change, demonstrating that this technology can be used for other purposes, such as microbial inactivation, without affecting the enzyme. The activity increase (up to 15%) occurred under non-optimal pH and temperature conditions (pH 3.5 or 5.5/ 80°C), suggesting that ultrasound promoted stabilization and enzymatic protection. This result is interesting in the starch saccharification, which requires the enzymatic reaction at high temperatures. Therefore, such results can increase the application range of this enzyme in different industrial applications.Universidade Estadual De Maringá2020-08-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/4892910.4025/actascitechnol.v43i1.48929Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e48929Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e489291806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48929/751375150560Copyright (c) 2021 Acta Scientiarum. Technologyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSoares, Ariana de SouzaLeite Júnior, Bruno Ricardo de CastroAugusto, Pedro Esteves DuarteNogueira, Camila ArchetteRamos, Afonso Mota2020-10-09T12:48:35Zoai:periodicos.uem.br/ojs:article/48929Revistahttp://periodicos.uem.br/ojs/index.php/ActaSciTechnolPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2020-10-09T12:48:35Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications |
title |
Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications |
spellingShingle |
Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications Soares, Ariana de Souza ultrasonics; pre-treatment; enzymatic solutions; enzymatic activity; activation. ultrasonics; pre-treatment; enzymatic solutions; enzymatic activity; activation. |
title_short |
Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications |
title_full |
Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications |
title_fullStr |
Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications |
title_full_unstemmed |
Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications |
title_sort |
Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications |
author |
Soares, Ariana de Souza |
author_facet |
Soares, Ariana de Souza Leite Júnior, Bruno Ricardo de Castro Augusto, Pedro Esteves Duarte Nogueira, Camila Archette Ramos, Afonso Mota |
author_role |
author |
author2 |
Leite Júnior, Bruno Ricardo de Castro Augusto, Pedro Esteves Duarte Nogueira, Camila Archette Ramos, Afonso Mota |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Soares, Ariana de Souza Leite Júnior, Bruno Ricardo de Castro Augusto, Pedro Esteves Duarte Nogueira, Camila Archette Ramos, Afonso Mota |
dc.subject.por.fl_str_mv |
ultrasonics; pre-treatment; enzymatic solutions; enzymatic activity; activation. ultrasonics; pre-treatment; enzymatic solutions; enzymatic activity; activation. |
topic |
ultrasonics; pre-treatment; enzymatic solutions; enzymatic activity; activation. ultrasonics; pre-treatment; enzymatic solutions; enzymatic activity; activation. |
description |
This study evaluated the effect of ultrasound processing as a pre-treatment of amyloglucosidase on the enzymatic activity and stability. The activity was evaluated under optimal (65°C/ pH = 4.5) and non-optimal conditions of temperature and pH and its stability was evaluated during storage at 8°C. The enzyme solution was processed at 9.5 W L-1, 40 kHz, 23°C and at pH 3.5, 4.5, and 5.5, for up to 120 min. The activity was measured at 35, 65 and 80°C. The US process was able to increase, reduce or not alter the enzymatic activity, depending on the conditions applied. These modifications depended on the pH of the enzyme solution, the ultrasound processing time and the activity temperature. In different ultrasound conditions, mainly at 35 and 65°C, the enzyme activity did not change, demonstrating that this technology can be used for other purposes, such as microbial inactivation, without affecting the enzyme. The activity increase (up to 15%) occurred under non-optimal pH and temperature conditions (pH 3.5 or 5.5/ 80°C), suggesting that ultrasound promoted stabilization and enzymatic protection. This result is interesting in the starch saccharification, which requires the enzymatic reaction at high temperatures. Therefore, such results can increase the application range of this enzyme in different industrial applications. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-08-20 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48929 10.4025/actascitechnol.v43i1.48929 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48929 |
identifier_str_mv |
10.4025/actascitechnol.v43i1.48929 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48929/751375150560 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e48929 Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e48929 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1750315284728643584 |