Avaliação da produção e aplicação de enzimas utilizando resíduo farelo de trigo como substrato por fermentação em estado sólido

Abstract

In order to point alternatives for wheat bran disposal destination generated in food industries sector M. Dias Branco S.A., thus contributing with the reduction of the resultant impact of the deposition of residues in the environment. It has been evaluated in the present work the potential of the wheat bran as substrate for xylanase production by solid state fermentation using fungal consortiums as well as the Aspergillus oryzae (ATCC9362), Trichoderma reesei (2768), Bacillus cereus CCT nº 5457, from Fundação André Tosello-SP. The use of non-washed and non-autoclaved wheat bran as carbon and energy source on the solid state fermentation by the Aspergillus oryzae fungus showed greater percentage of the produced protein after 72 hours of cultivation. The use of a Central Composite Rotatable Design (CCRD) - 23 factorial planning with three repetitions at the central point as well as six axial points – coupled to Surface Response Methodology (SRM) allowed to assay the influence of humidity, pH and grain size (independent variables or factors) on the xylanase activity (dependent variable or response) as well as to optimize the best condition for the enzyme production. Results showed that all factors and their combination were significant at 95% confidence level. The optimized xylanase activity was (11.78 ±0,01) UI/g or (3.54) UI/mL obtained at 40% of humidity, pH 3.3 with grain size of 900.0μm. The produced broth was stable for 6 months and remained about (50%) of the initial xylanase activity at 4°C. SDS-PAGE assay showed that xylanase has 14,4-30 kDa molar mass. The obtained enzymatic broth was efficient to modify wheat flours as shown by the falling number rheologic parameters and alveography assay.