Electronic Journal of Biotechnology
Universidad Católica de Valparaíso
Vol. 10, No. 2, 2007, pp. 191-199
Bioline Code: ej07019
Full paper language: English
Document type: Research Article
Document available free of charge
Electronic Journal of Biotechnology, Vol. 10, No. 2, 2007, pp. 191-199
© Copyright 2007 - Pontificia Universidad Católica de Valparaíso -- Chile
Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii|
Battestin, Vania & Macedo, Gabriela A.
A biochemical characterization of the tannase from a Paecilomyces variotii strain isolated in São Paulo, Brazil was carried out. Paecilomyces variotii is a strain obtained from the screening of five hundred fungi that were tested for their production of tannase. The enzyme produced was partially purified using ammonium sulfate precipitation followed by ion exchange chromatography, diethylaminoethyl (DEAE)-Sepharose. Effects of temperature and pH on the activity of crude tannase crude and purified tannase was studied. Km was found to be 0.61 μmol and Vmax = 0.55 U/mL. Temperature of 40 to 65°C and pH 4.5 to 6.5 were optimum for tannase activity and stability; it could find potential use in the food-processing industry. The effects of different inhibitors, surfactants and chelators on the enzyme activity were also studied.
characterization, enzyme, fermentation, fungi, Paecilomyces variotii, tannase.
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