Mariene Marques Nolli, A. Contato, T. Brugnari, Ana Júlia dos Reis Buzzo, Guilherme Mauro Aranha, Fabíola Dorneles Inácio, R. Peralta, C. G. M. Souza
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引用次数: 1
摘要
该研究评估了以麦麸为底物的固态发酵蛋白酶的生产。对最佳产菌株进行了粗提液的筛选,并对粗提液的最佳pH、温度、热稳定性、盐的作用和对抑制剂的活性进行了评价。研究的真菌有曲霉125、镰刀菌132、镰刀菌206、白侧耳菇018和肺侧耳菇CCB20。结果表明,菌株(Aspergillus sp.和P. albidus)最适pH为7.0,最适温度为50℃,最适温度为40 ~ 50℃,具有较好的热稳定性。在盐类方面,ZnSO4对蛋白酶活性有抑制作用,PMSF对粗曲霉提取物蛋白酶活性有较强的抑制作用,说明粗曲霉提取物中存在部分丝氨酸蛋白酶。所选两株提取物对EDTA有明显的抑制作用。曲霉提取物的凝乳活性为240 U mL-1,粗粗白双曲提取物的凝乳活性为153 U mL-1。蛋白酶是一种重要的酶,广泛应用于食品工业,包括奶酪。数据表明,这些真菌有可能产生用于奶酪制作的这些酶
Evaluation of the milk clotting potential and characterization of proteases from Aspergillus sp. and Pleurotus albidus
The study evaluated the production of proteases in solid-state fermentation using wheat bran as a substrate. The best producing isolates were used to obtain crude extract which was evaluated for optimal pH and temperature, thermostability, effect of salts and activity against inhibitors. The studied fungi were Aspergillus sp. 125, Fusarium sp. 132, Fusarium sp. 206, Pleurotus albidus 018 and Pleurotus pulmonarius CCB20. The isolates with better results (Aspergillus sp. and P. albidus), showed protease activity with an optimum pH of 7.0, and an optimum temperature of 50ºC with good thermostability between 40 and 50ºC. As for salts, the protease activity was inhibited in the presence of ZnSO4, and the activity of the proteases from the crude Aspergillus extract, strongly inhibited by PMSF, indicating the presence of a fraction of serine protease in the extract. The extracts of the two selected isolates showed considerable inhibition by EDTA. The milk clotting activity was 240 U mL-1 for the Aspergillus extract and 153 U mL-1 for the crude P. albidus extract. Proteases are important enzymes widely used in the food industry, including cheese. The data suggest that these fungi have the potential to produce these enzymes for usage in cheese making
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