TEMPERATURE AND pH EFFECTS ON THE ACTIVITY AND STABILITY OF THR XYLANASES PRODUCED BY THE THERMOPHILIC FUNGUS Rasamsonia emersonii S10.

• Palavras-chave: Atena

• Keywords: Enzyme; xylanase; thermophilic fungi, bioethanol.

• Abstract:

  The xylanolytic complex consists

  of extracellular enzymes, mainly produced by

  fungi and bacteria, which hydrolyze the β (1-

  4) linkages of xylan. The degradation of this

  polysaccharide constituent of hemicellulose

  results in monomers of xylo-oligosaccharides

  subsequently converted into xylose. These

  enzymes have many industrial applications,

  being potential targets for research. This project

  aimed to characterize the xylanases present in

  the crude extract produced by the thermophilic

  fungus Rasamsonia emersonii S10 in solid

  state cultivation with respect to temperature

  and pH. Assays were performed to evaluate

  the effect of pH and temperature on enzyme

  activity, determining the optimum conditions

  and the stability of the enzymes. Optimal pH

  values were obtained at 5.5 and 7, and 80 ° C as

  optimum temperature for 4 minutes incubation.

  Regarding thermal stability, the highest stability

  values occurred in the range from 4 to pH 5.5,

  and for incubation times of 30 and 40 minutes at

  50 °C in the absence of the substrate.

• Número de páginas: 15