Produção de amilases por cultivo em estado sólido e hidrólise enzimática de resíduos de mandioca

• Ano de defesa: 2021
• Autor(a) principal: Simões, Amanda Letícia de Carvalho Cardoso
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Engenharia Química; Programa de Pós-Graduação em Engenharia Química; UFPB
• Palavras-chave em Português: Enzimas; Fontes de nitrogênio; Crueira; Casca de mandioca; Hidrólise enzimática.; Enzymes; Nitrogen sources; Cruising; Cassava peel; Enzymatic hydrolysis; CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/21944

Brazil generates a large amount of waste from agricultural activities. These residues are considered excellent energy sources to be used in various bioprocesses, due to the nutritional richness still existing. Cassava is among the most produced crops in Brazil and among its processing in the industry, one of the main residues generated is cassava bark. The objective of this work was to evaluate the production of amyloses by the fungi Penicillium sp. FSDE15 and Aspergillus sp. FSDE16 by solid state cultivation and enzymatic hydrolysis of cassava residues using the enzymatic extract produced. The kinetics of enzymatic production by Penicillium sp. FSDE15 was evaluated with the performance of crops containing malt bagasse, varying the proportion of inducing sources, cassava peel and crueira, by 0%, 10% and 20%, for 7 days at 30°C. To verify the influence of different nutrients in the culture medium, experiments were carried out based on a factorial planning of 24 evaluating different concentrations of ammonia sulfate, yeast extract, potassium phosphate and cassava bark, by Penicillium sp. FSDE15 grown for 4 days. The damping of the solid medium was evaluated in two different ways: with a solution containing nutrients and without nutrients. The fungi Penicillium sp. FSDE15 and Aspergillus sp. FSDE16, separately, in medium containing 70% wheat bran and 30% peel for 5 days at 36°C. All fermented was dried at 60°C for 24 h and after enzymatic extraction was performed. Amyloses were characterized. Enzymatic hydrolysis of cassava residues occurred under two conditions: crushed and ground. Hydrolysis conditions were substrate concentration of 10%(m/v), pH 5.0, temperature 50°C and 24h time. The best result for inducing sources was for cultivation containing 20% bark, with amylase activity of 3.97 U/g. Cultivation performed with distilled water presented enzymatic activity value of 13.62 U/g in 96h of cultivation. For the experiments carried out with the two fungi Penicillium sp. FSDE15 and Aspergillus sp. FSDE16, in 120h of cultivation, the activity values of amyloses were 19.33 U/g and 44.60 U/g, respectively. The optimal conditions for amyases produced by Penicillium sp. FSDE15 was pH 6.0 and temperature 60°C, and showed thermostability at temperatures from 50 to 90 ºC for a time of two hours. For enzymes produced by Aspergillus sp. FSDE16 the optimum pH was 5.0 and optimum temperature was 50°C, and thermostable at 50°C for two hours. For enzymatic hydrolysis, the best results were obtained using the ground residues, with the bark the best AR concentration value obtained was 22.61 g/L in 24h, while with the raw the best AR concentration value obtained was 21.01 g/L in 24h of process. The fungus Aspergillus sp. FSDE16 demonstrated good performance for the production of amyloses. Cassava residues were shown to be promising to obtain reducing sugars through enzymatic hydrolysis.