%0 Journal Article
%T Biotechnological potential of agro
%A Ang¨¦lica Danielli
%A Eunice Valduga
%A Geciane T Backes
%A Jamile Zeni
%A Jonaina Pili
%A N¨¢dia LD Nyari
%A Rog¨¦rio L Cansian
%J Food Science and Technology International
%@ 1532-1738
%D 2018
%R 10.1177/1082013217733574
%X 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£¿¡æ, 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£¿¡æ, 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£¿¡æ for pectin lyase produced in synthetic and agro-industrial medium, respectively
%K Pectin
%K agro-industrial residues
%K pectinase
%K partial characterization
%U https://journals.sagepub.com/doi/full/10.1177/1082013217733574