STABILITY OF PECTINASE OF ASPERGILLUS NIGER IOC 4003 IN DIFFERENT SALTS FOR PURIFICATION IN BIPHASIC AQUEOUS SYSTEM
Résumé
Nowadays the reuse of agroindustrial residual has been outstanding in the scientific scenario by the aggregation of value and by the reduction of damages to the environment. Part of this residue are seeds of fruits and vegetables that usually have as final destination manure or animal feed. Among these residues are the seeds of mangaba, pumpkin, avocado and bark of avocado. The production of enzymes such as lipase and pectinase have been studied being extracted directly or using these residues as a substrate for fermentative processes. The objective of this study was to evaluate the presence of these enzymes in natural residues as well as their stability. The residues were triturated and buffer was added for the extracts to be produced. The extracts obtained were subjected to lipase and pectinase activity analyzes and the enzyme stabilities were checked after 2 hours at room temperature. The residues with the highest lipase activity were avocado seed and mangaba seed respectively (9.05 and 8.69 U / ml). The pumpkin seed also had an activity value close to the previous ones about 5.05 U / ml, whereas the avocado peel the activity of the lipase obtained was 1.43 U / ml much lower than the activities present in the seeds studied , thus showing that, for these residues, the enzyme concentration is higher in the seed than in the shell. For the pectinase activity the values obtained were closer between the residues studied and the highest was about 0.056 U / ml for the pumpkin seed. The enzymatic extracts analyzed showed a stability of about 50% within the time studied. We conclude, however, that these residues in natural, having presented enzymatic activity, can be used for future studies in the production of enzymes such as lipase and pectinase being an alternative for the use of the same.