Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications

Autor(es)

Soares, Ariana de Souza ^[1] ; de Castro Leite Junior, Bruno Ricardo ^[1] ; Duarte Augusto, Pedro Esteves ^[2] ; Nogueira, Camila Archette ^[1] ; Ramos, Afonso Mota ^[1]

Afiliação do(s) autor(es)

^[1] Univ Fed Vicosa, Dept Tecnol Alimentos, Av Peter Henry Rolfs, S-N, BR-36570900 Vicosa, MG - Brazil

^[2] Univ Sao Paulo, Dept Ind Agroalimentar Alimentacao & Nutr, Fac Agr Luiz Oueiroz, Piracicaba, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: ACTA SCIENTIARUM-TECHNOLOGY; v. 43, JAN-DEC 2021.
• Citações Web of Science: 0

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 degrees C/pH = 4.5) and non-optimal conditions of temperature and pH and its stability was evaluated during storage at 8 degrees C. The enzyme solution was processed at 9.5 W L-1, 40 kHz, 23 degrees 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 degrees 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 degrees 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 degrees 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. (AU)

• Processo FAPESP: 16/18052-5 - +Pro²FOOD: tecnologias emergentes para melhoria de processos e propriedades de alimentos
• Beneficiário: Pedro Esteves Duarte Augusto
• Modalidade de apoio: Auxílio à Pesquisa - Regular