Characterization of levan produced by a Paenibacillus sp. isolated from Brazilian crude oil

Autor(es):Mostrar menos -

Mendonca, Carlos M. N. ^{[1, 2]} ; Oliveira, Rodrigo C. ^[1] ; Freire, Rominne K. B. ^[1] ; Piazentin, Anna C. M. ^[1] ; Pereira, Wellison A. ^[1] ; Gudina, Eduardo J. ^[3] ; Evtuguin, V, Dmitry ; Converti, Attilio ^[4] ; Santos, Joao H. P. M. ^[1] ; Nunes, Claudia ^[5] ; Rodrigues, Ligia R. ^[3] ; Oliveira, Ricardo P. S. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Biochem & Pharmaceut Technol, BR-05508000 Sao Paulo - Brazil

^[2] Univ Aveiro, Aveiro Inst Mat, Dept Chem, CICECO, P-3810193 Aveiro - Portugal

^[3] Univ Minho, Ctr Biol Engn, CEB, P-4710057 Braga - Portugal

^[4] Univ Genoa, Pole Chem Engn, Dept Civil Chem & Environm Engn, Via Opera Pia 15, I-16145 Genoa - Italy

^[5] Evtuguin, Dmitry, V, Univ Aveiro, Aveiro Inst Mat, Dept Chem, CICECO, P-3810193 Aveiro - Portugal

• Tipo de documento: Artigo Científico
• Fonte: International Journal of Biological Macromolecules; v. 186, p. 788-799, SEP 1 2021.
• Citações Web of Science: 0

Resumo

A levan-type fructooligosaccharide was produced by a Paenibacillus strain isolated from Brazilian crude oil, the purity of which was 98.5% after precipitation with ethanol and dialysis. Characterization by FTIR, NMR spectroscopy, GC-FID and ESI-MS revealed that it is a mixture of linear beta(2 -+ 6) fructosyl polymers with average degree of polymerization (DP) of 18 and branching ratio of 20. Morphological structure and physicochemical properties were investigated to assess levan microstructure, degradation temperature and thermomechanical features. Thermal Gravimetric Analysis highlighted degradation temperature of 218 degrees C, Differential Scanning Calorimetry (DSC) glass transition at 81.47 degrees C, and Dynamic Mechanical Analysis three frequency-dependent transition peaks. These peaks, corresponding to a first thermomechanical transition event at 86.60 degrees C related to the DSC endothermic event, a second at 170.9 degrees C and a third at 185.2 degrees C, were attributed to different glass transition temperatures of oligo and polyfructans with different DP. Levan showed high morphological versatility and technological potential for the food, nutraceutical, and pharmaceutical industries. (AU)

• Processo FAPESP: 20/13271-6 - Produção de bactérias probióticas produtoras de bacteriocinas
• Beneficiário: Carlos Miguel Nóbrega Mendonça
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto
• Processo FAPESP: 18/25511-1 - Bioprospecção de bactérias probióticas bacteriocinogênicas: da otimização do cultivo à aplicação em sistemas de produção animal
• Beneficiário: Ricardo Pinheiro de Souza Oliveira
• Modalidade de apoio: Auxílio à Pesquisa - Temático