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Previous issue date: 2013-02-21 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq) / Funda??o de Amparo ? Pesquisa do estado de Minas Gerais (FAPEMIG) / Amilases s?o enzimas que atuam no rompimento das liga??es glicos?dicas presentes nas cadeias de amilose e amilopectina. As amilases possuem aplica??es em diversas ?reas tais como: ind?stria de papel e celulose, ind?stria t?xtil, ind?stria de detergentes e produtos de limpeza, ind?stria qu?mica e farmac?utica, na produ??o de vitaminas e antibi?ticos. Embora as amilases sejam encontradas em plantas, animais e micro-organismos, as enzimas microbianas geralmente atendem de maneira satisfat?ria ? demanda industrial. As enzimas microbianas podem ser obtidas por meio de processos fermentativos, podendo ser obtidas tanto por cultivo superficial como por cultivos submersos. O presente trabalho teve por objetivo avaliar a produ??o de enzimas amilol?ticas por fermenta??o submersa utilizando Bacillus amyloliquefaciens ATCC 23350 e coprodutos da cadeia produtiva do biodiesel como substrato. A capacidade da produ??o das enzimas amilol?ticas foi testada utilizando como substratos diferentes coprodutos, sendo esses: torta de maca?ba, torta de dend?, farinha de pupunha, torta de mamona e torta de tremo?o. A torta de maca?ba e farinha de pupunha foram os substratos que demonstraram maior capacidade de produ??o das enzimas amilol?ticas, sendo os coprodutos selecionados para a etapa de otimiza??o da produ??o das enzimas. Diferentes condi??es de processo foram otimizadas com intuito de obter o m?ximo rendimento da produ??o de amilases, atrav?s do emprego de delineamentos experimentais aplicados ? Metodologia de Superf?cie de Resposta. Os processos fermentativos deste trabalho foram realizados ? temperatura de 37?C, 120 rpm de agita??o, utilizando solu??o de sais para suplementa??o do meio. As vari?veis pH, raz?o s?lido-l?quido (S/L) (% m/v) e concentra??o de NH4NO3 (gL-1) foram estudadas. As dosagens das atividades enzim?ticas foram realizadas em tempos de fermenta??o de 12, 24, 36, 48 e 72 horas. A m?xima produ??o das amilases foi alcan?ada com 24 horas de fermenta??o, S/L de 12% e pH 7,0, obtendo valores de 3.393 U.mL-1 com a farinha de pupunha e 196 U.mL-1 com a torta de maca?ba como substratos. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Qu?mica, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2012. / ABSTRACT
Amylases are enzymes that act in the rupture of glycosidic bonds present in the chains of amylose and amylopectin. Amylases have applications in diverse areas such as pulp and paper industry, textiles, laundry detergents and cleaning products, chemical and pharmaceutical industry, production of vitamins and antibiotics. Although the amylases are found in plants, animals and micro-organisms, microbial enzymes generally meet satisfactorily the industrial demand. The microbial enzymes can be obtained by fermentative procedures, which may be obtained by cultivation both surface and submerged cultivation of micro-organisms. This study aimed to evaluate the production of amylolytic enzymes by submerged fermentation using Bacillus amyloliquefaciens ATCC 23350, and co-products from biodiesel production chain as substrates. The capacity of the production of amylolytic enzymes was tested using different substrates such as co-products, these being: macauba cake, palm kernel cake, peach palm flour, castor bean and lupine cake. The peach palm flour and macauba cake were the substrates which show greater production capacity of amylolytic enzymes, and co-products selected for the optimization step of enzyme production. Different process conditions were optimized with the aim of obtaining the maximum yield of amylases, through the use of experimental designs applied to the Response Surface Methodology. The fermentation process of this work was performed at 37?C, 120 rpm agitation, using salt solution for supplementation of the medium. The pH, liquid-solid ratio (S/L) (% w/v) and concentration of NH4NO3 (gl-1) were studied. The measurements of enzyme activities were carried out in fermentation times of 12, 24, 36, 48 and 72 hours. Maximum production of amylase was achieved with 24 hours of fermentation, S/L of 12% and pH 7.0 to obtain values of 3.393 U.mL-1 with peach palm flour and 196 U.mL-1 with maca?ba cake as substrate.
| Identifer | oai:union.ndltd.org:IBICT/oai:acervo.ufvjm.edu.br/jspui:1/501 |
| Date | 24 July 2012 |
| Creators | Silva, Isadora Ferreira da |
| Contributors | Santos, Alexandre Soares dos, Melo, Walber Carvalho, Pantoja, L?lian de Ara?jo, Vanzela, Ana Paula Figueiredo Conte, Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM), Santos, Alexandre Soares dos |
| Publisher | UFVJM |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Source | reponame:Repositório Institucional da UFVJM, instname:Universidade Federal dos Vales do Jequitinhonha e Mucuri, instacron:UFVJM |
| Rights | A concess?o da licen?a deste item refere-se ao ? termo de autoriza??o impresso assinado pelo autor, assim como na licen?a Creative Commons, com as seguintes condi??es: Na qualidade de titular dos direitos de autor da publica??o, autorizo a Universidade Federal dos Vales do Jequitinhonha e Mucuri e o IBICT a disponibilizar por meio de seus reposit?rios, sem ressarcimento dos direitos autorais, de acordo com a Lei n? 9610/98, o texto integral da obra disponibilizada, conforme permiss?es assinaladas, para fins de leitura, impress?o e/ou download, a t?tulo de divulga??o da produ??o cient?fica brasileira, e preserva??o, a partir desta data., info:eu-repo/semantics/openAccess |
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