Show simple item record

dc.contributor.authorAlves-Prado, Heloiza Ferreira [UNESP]
dc.contributor.authorGomes, Eleni [UNESP]
dc.contributor.authorDa Silva, Roberto [UNESP]
dc.date.accessioned2014-05-20T13:55:41Z
dc.date.available2014-05-20T13:55:41Z
dc.date.issued2006-03-01
dc.identifierhttp://link.springer.com/article/10.1385%2FABAB%3A129%3A1%3A234
dc.identifier.citationApplied Biochemistry and Biotechnology. Totowa: Humana Press Inc., v. 129, n. 1-3, p. 234-246, 2006.
dc.identifier.issn0273-2289
dc.identifier.urihttp://hdl.handle.net/11449/19938
dc.description.abstractCyclodextrin glycosyltransferase (CGTase) is an enzyme that produces cyclodextrins from starch by an intramolecular transglycosylation reaction. Cyclodextrins have been shown to have a number of applications in the food, cosmetic, pharmaceutical, and chemical industries. In the current study, the production of CGTase by Paenibacillus campinasensis strain H69-3 was examined in submerged and solid-state fermentations. P. campinasensis strain H69-3 was isolated from the soil, which grows at 45 C, and is a Gram-variable bacterium. Different substrate sources such as wheat bran, soybean bran, soybean extract, cassava solid residue, cassava starch, corn starch, and other combinations were used in the enzyme production. CGTase activity was highest in submerged fermentations with the greatest production observed at 48-72 h. The physical and chemical properties of CGTase were determined from the crude enzyme produced from submerged fermentations. The optimum temperature was found to be 70-75 degrees C, and the activity was stable at 55 degrees C for 1 h. The enzyme displayed two optimum pH values, 5.5 and 9.0 and was found to be stable between a pH of 4.5 and 11.0.en
dc.format.extent234-246
dc.language.isoeng
dc.publisherHumana Press Inc
dc.relation.ispartofApplied Biochemistry and Biotechnology
dc.sourceWeb of Science
dc.subjectcyclodextrin glycosyltransferasept
dc.subjectPaenibacillus campinasensispt
dc.subjectsubmerged fermentationpt
dc.subjectsolid-state fermentationpt
dc.titleEvaluation of solid and submerged fermentations for the production of cyclodextrin glycosyltransferase by Paenibacillus campinasensis H69-3 and characterization of crude enzymeen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights
dcterms.rightsHolderHumana Press Inc
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationUNESP, Biochem & Appl Microbiol Lab, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUNESP, Inst Biol, Rio Claro, SP, Brazil
dc.description.affiliationUnespUNESP, Biochem & Appl Microbiol Lab, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespUNESP, Inst Biol, Rio Claro, SP, Brazil
dc.identifier.wosWOS:000203004800019
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Rio Claropt
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
dc.identifier.lattes7091241742851920
dc.identifier.lattes9424175688206545
unesp.author.lattes7091241742851920
unesp.author.lattes9424175688206545
unesp.author.orcid0000-0003-1468-5752[3]
dc.relation.ispartofjcr1.797
dc.relation.ispartofsjr0,571
Localize o texto completo

Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record