de Oliveira Rodrigo Lira, Dos Santos Aldeci França Araújo, Cardoso Bianca Alencar, da Silva Santos Thayanne Samille, de Campos-Takaki Galba Maria, Porto Tatiana Souza, Porto Camila Souza
School of Food Engineering, Federal University of Agreste of Pernambuco/UFAPE, Av. Bom Pastor, Boa Vista, s/n, Garanhuns 55296-901, Brazil.
Education Unit of Penedo, Federal University of Alagoas/UFAL, Avenida Beira Rio, s/n, Penedo 57200-000, Brazil.
BioTech (Basel). 2023 Mar 3;12(1):21. doi: 10.3390/biotech12010021.
β-fructofuranosidases (FFases) are enzymes involved in sucrose hydrolysis and can be used in the production of invert sugar and fructo-oligosaccharides (FOS). This last is an important prebiotic extensively used in the food industry. In the present study, the FFase production by Kita UCP 1279 was assessed by solid-state fermentation using a mixture of wheat and soy brans as substrate. The FFase presents optimum pH and temperature at 5.0-7.0 and 60 °C, respectively. According to the kinetic/thermodynamic study, the FFase was relatively stable at 50 °C, a temperature frequently used in industrial FOS synthesis, using sucrose as substrate, evidenced by the parameters half-life (115.52 min) and -value (383.76 min) and confirmed by thermodynamic parameters evaluated. The influence of static magnetic field with a 1450 G magnetic flux density presented a positive impact on FFase kinetic parameters evidenced by an increase of affinity of enzyme by substrate after exposition, observed by a decrease of 149.70 to 81.73 mM on . The results obtained indicate that FFases present suitable characteristics for further use in food industry applications. Moreover, the positive influence of a magnetic field is an indicator for further developments of bioprocesses with the presence of a magnetic field.
β-呋喃果糖苷酶（FFases）是参与蔗糖水解的酶，可用于生产转化糖和低聚果糖（FOS）。后者是一种重要的益生元，广泛应用于食品工业。在本研究中，以小麦麸皮和大豆麸皮的混合物为底物，通过固态发酵评估了北田UCP 1279产生FFase的情况。该FFase的最适pH和温度分别为5.0 - 7.0和60℃。根据动力学/热力学研究，以蔗糖为底物时，该FFase在50℃相对稳定，这是工业上合成FOS常用的温度，半衰期（115.52分钟）和 -值（383.76分钟）等参数证明了这一点，评估的热力学参数也证实了这一点。磁通密度为1450 G的静磁场的影响对FFase动力学参数有积极影响，暴露后底物对酶的亲和力增加证明了这一点，观察到Km值从149.70 mM降至81.73 mM。所得结果表明，FFases具有适合在食品工业应用中进一步使用的特性。此外，磁场的积极影响是在磁场存在下生物过程进一步发展的一个指标。
