THERMAL–STABILITY OF ENZYME ACTIVITY AND ITS APPLICATION IN THE HYDROLYSIS OF STARCHY RESIDUE FROM MANDIOCA PROCESSING

Alberdan S. Santos; Nelson Rosa; Marcia Souza; Hellen K. Philippsen; Elaine Medeiros

Volume : IV, Issue : X, October - 2015

THERMAL–STABILITY OF ENZYME ACTIVITY AND ITS APPLICATION IN THE HYDROLYSIS OF STARCHY RESIDUE FROM MANDIOCA PROCESSING

Alberdan S. Santos, Nelson Rosa, Marcia Souza, Hellen K. Philippsen, Elaine Medeiros

Abstract :

Natural occurring fungi have been investigated as producers of amylase degrading starchy residue from mandioca (Cassava) flour processing. A high degrading starch fungi strain was isolated and identified as Trichoderma reesei CFIBA001, and was capable to hydrolyze starchy residue completely (20 g l–1) in three days of incubation at 30oC and 160rpm. The amylase present in the crude extract showed high activity with thermal–stability over 3h at 60oC with pH 5.5. This is an important result for a fungus strain with the potentiality to use in the exploitation of the mandioca´s residue discarded from mandioca flour manufactory to produce sugars that could be used in the bioetanol producing process.