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231225s2018 xx |||||o 00| ||eng c |
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|a 10.1177/1082013217733574
|2 doi
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|a pubmed24n0920.xml
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|a (DE-627)NLM276264045
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|a (NLM)28956454
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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|a Pili, Jonaina
|e verfasserin
|4 aut
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|a Biotechnological potential of agro-industrial waste in the synthesis of pectin lyase from Aspergillus brasiliensis
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|c 2018
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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|a Date Completed 20.08.2018
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|a Date Revised 20.08.2018
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a This study aims at investigating pectin lyase bioproduction in submerged fermentation with synthetic medium and agro-industrial residues, using the filamentous fungus Aspergillus brasiliensis. The maximum pectin lyase activity in a synthetic medium (42 g/l pectin, 40 g/l yeast extract, and 0.02 g/l iron sulfate) was 31 U/ml, and 46 U/ml in the agro-industrial medium (160 g/l orange peel, 150 g/l corn steep liquor, and 300 g/l parboiled rice water), obtained over 60 and 124 h of bioproduction, 180 r/min, 30 ℃, pHinitial 5.5, and 5·106 spores/ml, respectively. Partial characterization of pectin lyase crude enzyme extract obtained from the synthetic medium and the one made of agro-industrial residues showed optimum conditions at pH of 5.5 and 4.5 and temperatures of 37 and 55 ℃, respectively. The Ed obtained was 3.13 and 9.15 kJ/mol, and the half-life time (t1/2) was 5.71 and 80 h at 55 ℃ for pectin lyase produced in synthetic and agro-industrial medium, respectively
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|a Comparative Study
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|a Journal Article
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|a Pectin
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|a agro-industrial residues
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|a partial characterization
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|a pectinase
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|a Fungal Proteins
|2 NLM
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|a Industrial Waste
|2 NLM
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|a Recombinant Proteins
|2 NLM
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|a Polysaccharide-Lyases
|2 NLM
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|a EC 4.2.2.-
|2 NLM
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|a pectin lyase
|2 NLM
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| 650 |
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|a EC 4.2.2.10
|2 NLM
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| 700 |
1 |
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|a Danielli, Angélica
|e verfasserin
|4 aut
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|a Nyari, Nádia Ld
|e verfasserin
|4 aut
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| 700 |
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|a Zeni, Jamile
|e verfasserin
|4 aut
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|a Cansian, Rogério L
|e verfasserin
|4 aut
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|a Backes, Geciane T
|e verfasserin
|4 aut
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|a Valduga, Eunice
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 24(2018), 2 vom: 18. März, Seite 97-109
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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|g volume:24
|g year:2018
|g number:2
|g day:18
|g month:03
|g pages:97-109
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|u http://dx.doi.org/10.1177/1082013217733574
|3 Volltext
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