Department of Food Engineering, UNICAMP, CP6121, 13083-970, Campinas, SP, Brazil.
Appl Biochem Biotechnol. 2010 Mar;160(3):682-93. doi: 10.1007/s12010-009-8687-8. Epub 2009 Jun 6.
Inulinase belongs to an important class of enzymes as it can be used to produce high-fructose syrups by enzymatic hydrolysis of inulin and fructooligosaccharides, which has been used as functional food. This work aimed to carry out a partial characterization of the crude enzymatic extract of two different inulinases, obtained by solid-state fermentation (SSF) and submerged fermentation (SmF), using agroindustrial residues as substrates. The crude enzymatic extract obtained by SmF showed an optimal pH and temperature for hydrolytic activity of 4.5 and 55 degrees Celsius, respectively; and that obtained by SSF conducted to optimal pH and temperature of 5.0 and 55 degrees Celsius, respectively. Both enzymes presented high thermostability, with a D value of 230.4 h and 123.1 h for SmF and SSF, respectively. The inulinase produced by SmF showed highest stability at pH 4.4, while inulinase obtained by SSF was more stable at pH 4.8. The results showed that inulinase obtained by SmF is less susceptible to pH effect and the inulinase obtained by SSF is more resistant to higher temperatures.
菊粉酶属于一类重要的酶，因为它可以通过菊粉和低聚果糖的酶解来生产高果糖浆，已被用作功能性食品。本工作旨在对两种不同的菊粉酶的粗酶提取物进行部分特性分析，这些酶是通过固态发酵（SSF）和液态发酵（SmF）获得的，使用农业工业残余物作为底物。SmF 获得的粗酶提取物的水解活性的最适 pH 和温度分别为 4.5 和 55℃；而 SSF 获得的粗酶提取物的最适 pH 和温度分别为 5.0 和 55℃。两种酶都具有较高的热稳定性，SmF 和 SSF 的 D 值分别为 230.4 h 和 123.1 h。SmF 产生的菊粉酶在 pH 4.4 时稳定性最高，而 SSF 产生的菊粉酶在 pH 4.8 时稳定性更高。结果表明，SmF 产生的菊粉酶对 pH 的影响较小，而 SSF 产生的菊粉酶对较高温度的耐受性更强。
