Optimization of microbian enzyme prodution of fructosyltransferase (Ftase)by submerse fermentation using yeasts of Pichia pastoris and Pichia angusta and immobilization of Ftase in barium alginate

• Grant number: 11/02017-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2011
• End date: April 30, 2012
• Field of knowledge: Engineering - Chemical Engineering - Chemical Process Industries
• Principal Investigator: Eliana Setsuko Kamimura
• Grantee: Francis Massashi Horigoshi
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

The functional foods are those that today, has called for more attention to industry and researchers, because, through active principles added as an ingredient in certain foods, it is possible that certain product provide additional effects to your consumer beneficial to your health, beyond own nutritional value. Among functional foods, fructooligosaccharides (FOS) have been studied by confer many properties to foods. The FOS are non cariogenic agents and have low calorie addition to primarily promote selective growth of Bifidobacteria in the colon. The FOS are composed of 1 to 3 fructose units connected to one molecule of sucrose in position ² (2 ’ 1) and can be obtained from a variety of vegetables like garlic, honey, onion, banana, barley, rye, Jerusalem artichoke, asparagus, etc., however this type of production is not efficient industrially due to this not be profitable. In the industry are being searched enzymatic methods for synthesis of FOS. Enzymes are searched, as the ²-fructosyltransferase and ²-frutofuranosidase, catalyze the reaction of transfructosilation of sucrose synthesizing the FOS, this is a kind of production profitable, especially once the enzymes used for synthesis are obtained from microrganism. One way to reduce the costs of this kind of production and optimize the process is the immobilization of enzymes which are used, this is because the retention and confer these stability, allows them to be reused or used continuously. Many forms of immobilization of enzymes are described in the literature. This project has as main objective to study microbial enzyme obtained from fructosyltransferase and will study two yeasts (Pichia pastoris and Pichia angusta) separately, by varying the concentrations of components of the medium of fermentation (molasses, yeast extract, Prodex Lac and K2HPO4) using a Rotational Design Central Composite (DCCR) 24 for each of the yeast separately and the answer will be the Ftase activity. The project aims also to optimization of immobilization of fructosyltransferase obtained from best selected yeast in alginate barium through an experimental design 22. Still, the biochemical characterisation will be done against the effects of pH and temperature (optimum values and stability) of free and immobilized enzyme. Choosing the best yeast producer of fructosyltransferase (Ftase) aims to achieve a more efficient process of production of fructooligosaccharides (FOS), later. (AU)