Anais da Academia Brasileira de Ciências
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13096
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Item Purification and characterization of a protease from Aspergillus sydowii URM5774: Coffee ground residue for protease production by solid state fermentation(Academia Brasileira de Ciências, 2021) Rocha, Felype T. B.; Brandão-Costa, Romero M. P.; Neves, Anna Gabrielly D.; Cardoso, Kethylen B. B.; Nascimento, Thiago P.; Albuquerque, Wendell W. C.; Porto, Ana Lúcia F.Solid state fermentation is a promising technology largely used in biotechnology process and is a suitable strategy for producing low-cost enzymatic products. At the present study, a novel enzyme obtained through solid state fermentation using Aspergillus sydowii was herein purifi ed and characterized. The fermentations used coffee ground residue as substrate and the crude enzyme was submitted through further purifi cation steps of: acetonic precipitation, DEAE-Sephadex and Superdex G-75 column. Both crude and purifi ed enzymes were submitted to biochemical characterization of their thermostability, optimal temperature and pH, effects of inhibitors and metal ions. A purifi ed protease was obtained with yield of 5.9-fold and 53% recovery, with maximal proteolytic activity of 352.0 U/mL. SDS-PAGE revealed a band of protein at 47.0 kDa. The enzyme activity was abolished in the presence of phenyl-methyl sulfonyl fl uoride and partially inhibited against Triton X-100 (78.0%). The optimal activity was found in pH 8.0 at 45°C of temperature. Besides, the enzyme showed stability between 35°C and 50°C. It was possible to determine appropriate conditions to the obtainment of thermostable proteases with biotechnological interest associated with a method that concomitantly shows excellent production levels and recovery waste raw material in a very profi table process.