| Electronic Journal of Biotechnology ISSN: 0717-3458 |
Vol.
10 No. 2, Issue of January 15, 2007 |
| © 2007 by Pontificia Universidad Católica
de Valparaíso -- Chile |
Received June 30,
2005 / Accepted November 3, 2006 |
| DOI: 10.2225/vol10-issue2-fulltext-9 |
|
Effects
of temperature, pH and additives on the activity of tannase produced
by Paecilomyces variotii
Vania Battestin
Food
Science Department
Faculty of Food Engineering
Campinas Statue
University
P.O Box
6121, 13083-862, SP, Brazil
Tel: 55 19 3788 2175
Fax: 55 19 3289 1513
E-mail: vania@fea.unicamp.br
Gabriela
A. Macedo*
Food
Science Department
Faculty
of Food Engineering
Campinas
Statue University
P.O
Box 6121, 13083-862,
SP, Brazil
Tel:
55 19 3788 2164
Fax: 55
19 3289 1513
E-mail:
gmacedo@fea.unicamp.br
*Corresponding
author
Financial
support: This work was supported by CAPES
(Coordenação de Aperfeiçoamento de Pessoal de Nível Superior).
Keywords:
characterization, enzyme, fermentation, fungi, Paecilomyces variotii,
tannase.
| Abbreviations: |
DEAE: Diethylaminoethyl
EDTA: Ethylene diamine tetra acetic acid
PDA: Potato dextrose agar
SDS-PAGE: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis
|
A
biochemical characterization of the tannase from a Paecilomyces
variotii strain isolated in São Paulo,
Brazil was carried
out. Paecilomyces variotii is a strain obtained from the screening
of five hundred fungi that were tested for their production of tannase.
The enzyme produced was partially purified using ammonium sulfate
precipitation followed by ion exchange chromatography, diethylaminoethyl
(DEAE)-Sepharose. Effects of temperature and pH on the activity of
crude tannase crude and purified tannase was studied. Km
was found to be 0.61 µmol and Vmax = 0.55 U/mL. Temperature
of 40 to 65ºC and pH 4.5 to 6.5 were optimum
for tannase activity and stability; it could find potential use in
the food-processing industry. The effects of different inhibitors,
surfactants and chelators on the enzyme activity were also studied.
|
