Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey
Aspergillus oryzae grown in cheese whey has the ability to produce beta-galactosidase. The objective of this work was to define the parameters for the determination of cell permeabilization and extraction of the enzyme from Aspergillus oryzae CCT 0977 biomass, with high enzymatic activity. The Box–B...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | International Journal of Chemical Engineering |
| Online Access: | http://dx.doi.org/10.1155/2018/1367434 |
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| author | Caroline dos Santos Viana Denise Renata Pedrinho Luiz Rodrigo Ito Morioka Hélio Hiroshi Suguimoto |
| author_facet | Caroline dos Santos Viana Denise Renata Pedrinho Luiz Rodrigo Ito Morioka Hélio Hiroshi Suguimoto |
| author_sort | Caroline dos Santos Viana |
| collection | DOAJ |
| description | Aspergillus oryzae grown in cheese whey has the ability to produce beta-galactosidase. The objective of this work was to define the parameters for the determination of cell permeabilization and extraction of the enzyme from Aspergillus oryzae CCT 0977 biomass, with high enzymatic activity. The Box–Behnken design was used to determine cell permeabilization and extraction of beta-galactosidase conditions. The fermentation was carried out for a period of 5 days at 28°C, having as substrate the deproteinized cheese whey. To determine the effect of the variables on beta-galactosidase activity, enzymatic activity was determined by the lactose hydrolysis reaction. The most efficient condition for cell permeabilization was 25% ethanol at 30°C for 90 min, obtaining an enzymatic activity of 0.44 U·mL−1. For beta-galactosidase extraction from the biomass, the most efficient condition was 5.3% chloroform at 48°C, with an enzymatic activity of 0.17 U·mL−1. The use of ethanol was most efficient to promote cell permeability of Aspergillus oryzae CCT 0977. |
| format | Article |
| id | doaj-art-90f695c314904dbda4d26bd33cf0dc9d |
| institution | Kabale University |
| issn | 1687-806X 1687-8078 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Chemical Engineering |
| spelling | doaj-art-90f695c314904dbda4d26bd33cf0dc9d2025-02-03T01:01:40ZengWileyInternational Journal of Chemical Engineering1687-806X1687-80782018-01-01201810.1155/2018/13674341367434Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese WheyCaroline dos Santos Viana0Denise Renata Pedrinho1Luiz Rodrigo Ito Morioka2Hélio Hiroshi Suguimoto3Center for Research and Pos-Graduate, University of Pythagoras Unopar, Marseille Street 591, 86041-140 Londrina, PR, BrazilAnhanguera University, Uniderp, Alexandre Herculano Street 1400, 79037-280 Campo Grande, MS, BrazilCenter for Research and Pos-Graduate, University of Pythagoras Unopar, Marseille Street 591, 86041-140 Londrina, PR, BrazilCenter for Research and Pos-Graduate, University of Pythagoras Unopar, Marseille Street 591, 86041-140 Londrina, PR, BrazilAspergillus oryzae grown in cheese whey has the ability to produce beta-galactosidase. The objective of this work was to define the parameters for the determination of cell permeabilization and extraction of the enzyme from Aspergillus oryzae CCT 0977 biomass, with high enzymatic activity. The Box–Behnken design was used to determine cell permeabilization and extraction of beta-galactosidase conditions. The fermentation was carried out for a period of 5 days at 28°C, having as substrate the deproteinized cheese whey. To determine the effect of the variables on beta-galactosidase activity, enzymatic activity was determined by the lactose hydrolysis reaction. The most efficient condition for cell permeabilization was 25% ethanol at 30°C for 90 min, obtaining an enzymatic activity of 0.44 U·mL−1. For beta-galactosidase extraction from the biomass, the most efficient condition was 5.3% chloroform at 48°C, with an enzymatic activity of 0.17 U·mL−1. The use of ethanol was most efficient to promote cell permeability of Aspergillus oryzae CCT 0977.http://dx.doi.org/10.1155/2018/1367434 |
| spellingShingle | Caroline dos Santos Viana Denise Renata Pedrinho Luiz Rodrigo Ito Morioka Hélio Hiroshi Suguimoto Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey International Journal of Chemical Engineering |
| title | Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey |
| title_full | Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey |
| title_fullStr | Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey |
| title_full_unstemmed | Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey |
| title_short | Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey |
| title_sort | determination of cell permeabilization and beta galactosidase extraction from aspergillus oryzae cct 0977 grown in cheese whey |
| url | http://dx.doi.org/10.1155/2018/1367434 |
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