Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii

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 pur...

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Autores principales:	Battestin,Vania, Macedo,Gabriela A
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2007
Materias:	characterization enzyme fermentation fungi Paecilomyces variotii, tannase
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582007000200003
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spelling	oai:scielo:S0717-345820070002000032007-10-29Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotiiBattestin,VaniaMacedo,Gabriela A characterization enzyme fermentation fungi Paecilomyces variotii, tannase 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 65ºC 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 studiedinfo:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.10 n.2 20072007-04-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582007000200003en10.4067/S0717-34582007000200003
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	characterization enzyme fermentation fungi Paecilomyces variotii, tannase
spellingShingle	characterization enzyme fermentation fungi Paecilomyces variotii, tannase Battestin,Vania Macedo,Gabriela A Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii
description	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 65ºC 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
author	Battestin,Vania Macedo,Gabriela A
author_facet	Battestin,Vania Macedo,Gabriela A
author_sort	Battestin,Vania
title	Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii
title_short	Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii
title_full	Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii
title_fullStr	Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii
title_full_unstemmed	Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii
title_sort	effects of temperature, ph and additives on the activity of tannase produced by paecilomyces variotii
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2007
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582007000200003
work_keys_str_mv	AT battestinvania effectsoftemperaturephandadditivesontheactivityoftannaseproducedbypaecilomycesvariotii AT macedogabrielaa effectsoftemperaturephandadditivesontheactivityoftannaseproducedbypaecilomycesvariotii
_version_	1718441765629853696

Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii

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