Effects of different solid state fermentation substrate on biochemical properties of cutinase from Fusarium sp.

被引：16
作者：
Speranza, Paula [1 ]
Carvalho, Patricia de Oliveira [2 ]
Macedo, Gabriela Alves [1 ]
机构：
[1] Univ Estadual Campinas, Dept Food Sci, BR-13083970 Campinas, SP, Brazil
[2] Univ Sao Francisco, BR-12916900 Paulista, SP, Brazil
来源：
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC | 2011年 / 72卷 / 3-4期
关键词：
Cutinase; Solid state fermentation; Biochemical properties; Enantioselectivity; LEVEL;
D O I：
10.1016/j.molcatb.2011.06.003
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The present results demonstrate that the catalytic characteristics of cutinase produced by the same strain differ depending on the culture medium used. This conclusion was possible after the study of biochemical characterization and enantioselective properties of cutinases produced by Fusarium oxysporum in four different culture mediums. The mediums were composed of wheat bran, soybean rind, rice bran and Jatropha curcas seed cake, different Brazilian agricultural by-products. The largest difference can be observed on cutinase produced by J. curcas seed cake. This enzyme has been activated in most metal ions tested and exhibited excellent stability in organic solvent, especially hexane. The cutinase produced in rice bran showed greatest activity in the presence of p-nitrophenyl butyrate as a substrate, whereas the other enzymes showed greatest activity in the presence of p-nitrophenyl caprilate. Regarding enantioselective properties the cutinase produced in soybean rind showed the best result compared to enzymes produced in wheat bran. (C) 2011 Elsevier By. All rights reserved.
引用
收藏
页码：181 / 186
页数：6
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