Caracterização parcial de proteases produzidas por espécies de Penicillium

Abstract

In world use of enzymes the proteases are highlighted, corresponding to 60% of the total of biocatalysts sold in the world applied in diversified industries. Most of the proteases commercialized are derived from filamentous fungi, however, although several studies point to the production of these enzymes from Penicillium species, little is known about the partial characterization of proteases of species from the Amazon region. The objective of this work was to evaluate the potential of the proteolytic enzymes that present specific characteristics obtained from the crude extract of P. fellutanum CFAM 60, Penicillium sp. CFAM 91 and P. citrinum CFAM 233, yielded by the Fungi Collection of the Amazon-CFAM / FIOCRUZAM, produced by submerged fermentation. The species were cultivated in Czapek Yeast Extract Agar in Petri dishes, maintaining the cultures at 25 ° C for seven days. From the cultures obtained, 3 mycelial discs were removed to be inoculated in 50mL MGYP [(glucose + peptone + yeast extract, pH 6.0). The fermentation in liquid medium was under the stirring and stationary condition, incubated at 30ºC, 150rpm And the enzyme activity was determined by the enzymatic activity of the extracts and the enzyme activity of the enzyme, and the enzyme activity was determined by the enzymatic activity for all extracts, being the highest value 43.13 U / mL, in the extracts obtained from P. citrinum CFAM 233, and the lowest value 34.17 U / mL of Penicillium sp. CFAM 91. In the extracts obtained by stationary culture, the species that presented the best enzymatic activity, in the value of 34.22 U / mL, was P. fellutanum CFAM 60, and the lowest activity, 11.24 U / mL, was P. citrinum CFAM 233. For the partial characterization of enzyme, the species of P. citrinum CFAM 233 was selected and it was observed that pH and temperature of the proteases were pH 6.0 and 50, respectively. When subjected to the stability test, the enzyme remained stable at pH 6.0-10.0, with 100% activity and 25-30ºC. Thus, it can be concluded that P. citrinum CFAM 233 presents better protease production and, when subjected to fermentation under agitation, these enzymes have acid characteristics and affinity at high temperature, inferring their application in the food industry.