Evaluation of solid and submerged fermentations for the production of cyclodextrin glycosyltransferase by Paenibacillus campinasensis H69-3 and characterization of crude enzyme
Autor(a) principal: | |
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Data de Publicação: | 2006 |
Outros Autores: | , |
Tipo de documento: | Artigo de conferência |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/978-1-59745-268-7_18 http://hdl.handle.net/11449/224760 |
Resumo: | Cyclodextrin glycosyltransferase (CGTase) is an enzyme that produces cyclodextrins from starch by an intramolecular transglycosylation reaction. Cyclodextrins have been shown to have a number of applications in the food, cosmetic, pharmaceutical, and chemical industries. In the current study, the production of CGTase by Paenibacillus campinasensis strain H69-3 was examined in submerged and solid-state fermentations. P. campinasensis strain H69-3 was isolated from the soil, which grows at 45°C, and is a Gram-variable bacterium. Different substrate sources such as wheat bran, soybean bran, soybean extract, cassava solid residue, cassava starch, corn starch, and other combinations were used in the enzyme production. CGTase activity was highest in submerged fermentations with the greatest production observed at 48-72 h. The physical and chemical properties of CGTase were determined from the crude enzyme produced from submerged fermentations. The optimum temperature was found to be 70-75°C, and the activity was stable at 55°C for 1 h. The enzyme displayed two optimum pH values, 5.5 and 9.0 and was found to be stable between a pH of 4.5 and 11.0. Copyright © 2006 by Humana Press Inc. All rights of any nature whatsoever reserved. |
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Evaluation of solid and submerged fermentations for the production of cyclodextrin glycosyltransferase by Paenibacillus campinasensis H69-3 and characterization of crude enzymeCyclodextrin glycosyltransferasePaenibacillus campinasensisSolid-state fermentationSubmerged fermentationCyclodextrin glycosyltransferase (CGTase) is an enzyme that produces cyclodextrins from starch by an intramolecular transglycosylation reaction. Cyclodextrins have been shown to have a number of applications in the food, cosmetic, pharmaceutical, and chemical industries. In the current study, the production of CGTase by Paenibacillus campinasensis strain H69-3 was examined in submerged and solid-state fermentations. P. campinasensis strain H69-3 was isolated from the soil, which grows at 45°C, and is a Gram-variable bacterium. Different substrate sources such as wheat bran, soybean bran, soybean extract, cassava solid residue, cassava starch, corn starch, and other combinations were used in the enzyme production. CGTase activity was highest in submerged fermentations with the greatest production observed at 48-72 h. The physical and chemical properties of CGTase were determined from the crude enzyme produced from submerged fermentations. The optimum temperature was found to be 70-75°C, and the activity was stable at 55°C for 1 h. The enzyme displayed two optimum pH values, 5.5 and 9.0 and was found to be stable between a pH of 4.5 and 11.0. Copyright © 2006 by Humana Press Inc. All rights of any nature whatsoever reserved.UNESP-State University of São Paulo Biochemistry and Applied Microbiology Laboratory, R. Cristovao Colombo no. 2265, 15054-000, S. Jose do Rio PretoUNESP-State University of São Paulo Biology Institute, Rio Claro, SPUNESP-State University of São Paulo Biochemistry and Applied Microbiology Laboratory, R. Cristovao Colombo no. 2265, 15054-000, S. Jose do Rio PretoUNESP-State University of São Paulo Biology Institute, Rio Claro, SPUniversidade Estadual Paulista (UNESP)Alves-Prado, Heloiza Ferreira [UNESP]Gomes, Eleni [UNESP]Da Silva, Roberto [UNESP]2022-04-28T20:07:44Z2022-04-28T20:07:44Z2006-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObject234-246http://dx.doi.org/10.1007/978-1-59745-268-7_18Applied Biochemistry and Biotechnology, v. 129, n. 1-3, p. 234-246, 2006.0273-2289http://hdl.handle.net/11449/22476010.1007/978-1-59745-268-7_182-s2.0-33646919626Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengApplied Biochemistry and Biotechnologyinfo:eu-repo/semantics/openAccess2022-04-28T20:07:44Zoai:repositorio.unesp.br:11449/224760Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:49:58.449121Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Evaluation of solid and submerged fermentations for the production of cyclodextrin glycosyltransferase by Paenibacillus campinasensis H69-3 and characterization of crude enzyme |
title |
Evaluation of solid and submerged fermentations for the production of cyclodextrin glycosyltransferase by Paenibacillus campinasensis H69-3 and characterization of crude enzyme |
spellingShingle |
Evaluation of solid and submerged fermentations for the production of cyclodextrin glycosyltransferase by Paenibacillus campinasensis H69-3 and characterization of crude enzyme Alves-Prado, Heloiza Ferreira [UNESP] Cyclodextrin glycosyltransferase Paenibacillus campinasensis Solid-state fermentation Submerged fermentation |
title_short |
Evaluation of solid and submerged fermentations for the production of cyclodextrin glycosyltransferase by Paenibacillus campinasensis H69-3 and characterization of crude enzyme |
title_full |
Evaluation of solid and submerged fermentations for the production of cyclodextrin glycosyltransferase by Paenibacillus campinasensis H69-3 and characterization of crude enzyme |
title_fullStr |
Evaluation of solid and submerged fermentations for the production of cyclodextrin glycosyltransferase by Paenibacillus campinasensis H69-3 and characterization of crude enzyme |
title_full_unstemmed |
Evaluation of solid and submerged fermentations for the production of cyclodextrin glycosyltransferase by Paenibacillus campinasensis H69-3 and characterization of crude enzyme |
title_sort |
Evaluation of solid and submerged fermentations for the production of cyclodextrin glycosyltransferase by Paenibacillus campinasensis H69-3 and characterization of crude enzyme |
author |
Alves-Prado, Heloiza Ferreira [UNESP] |
author_facet |
Alves-Prado, Heloiza Ferreira [UNESP] Gomes, Eleni [UNESP] Da Silva, Roberto [UNESP] |
author_role |
author |
author2 |
Gomes, Eleni [UNESP] Da Silva, Roberto [UNESP] |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Alves-Prado, Heloiza Ferreira [UNESP] Gomes, Eleni [UNESP] Da Silva, Roberto [UNESP] |
dc.subject.por.fl_str_mv |
Cyclodextrin glycosyltransferase Paenibacillus campinasensis Solid-state fermentation Submerged fermentation |
topic |
Cyclodextrin glycosyltransferase Paenibacillus campinasensis Solid-state fermentation Submerged fermentation |
description |
Cyclodextrin glycosyltransferase (CGTase) is an enzyme that produces cyclodextrins from starch by an intramolecular transglycosylation reaction. Cyclodextrins have been shown to have a number of applications in the food, cosmetic, pharmaceutical, and chemical industries. In the current study, the production of CGTase by Paenibacillus campinasensis strain H69-3 was examined in submerged and solid-state fermentations. P. campinasensis strain H69-3 was isolated from the soil, which grows at 45°C, and is a Gram-variable bacterium. Different substrate sources such as wheat bran, soybean bran, soybean extract, cassava solid residue, cassava starch, corn starch, and other combinations were used in the enzyme production. CGTase activity was highest in submerged fermentations with the greatest production observed at 48-72 h. The physical and chemical properties of CGTase were determined from the crude enzyme produced from submerged fermentations. The optimum temperature was found to be 70-75°C, and the activity was stable at 55°C for 1 h. The enzyme displayed two optimum pH values, 5.5 and 9.0 and was found to be stable between a pH of 4.5 and 11.0. Copyright © 2006 by Humana Press Inc. All rights of any nature whatsoever reserved. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006-01-01 2022-04-28T20:07:44Z 2022-04-28T20:07:44Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/conferenceObject |
format |
conferenceObject |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1007/978-1-59745-268-7_18 Applied Biochemistry and Biotechnology, v. 129, n. 1-3, p. 234-246, 2006. 0273-2289 http://hdl.handle.net/11449/224760 10.1007/978-1-59745-268-7_18 2-s2.0-33646919626 |
url |
http://dx.doi.org/10.1007/978-1-59745-268-7_18 http://hdl.handle.net/11449/224760 |
identifier_str_mv |
Applied Biochemistry and Biotechnology, v. 129, n. 1-3, p. 234-246, 2006. 0273-2289 10.1007/978-1-59745-268-7_18 2-s2.0-33646919626 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Applied Biochemistry and Biotechnology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
234-246 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1808129125634801664 |