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http://dspace.udla.edu.ec/handle/33000/8044| Tipo de material : | bachelorThesis |
| Título : | Producción de amilasas mediante fermentación submersa de aspergillus niger para su empleo en procesos de panificación |
| Autor : | Cueva Calva, Yessenia Magali |
| Tutor : | Chico Terán, Mayra Fernanda |
| Palabras clave : | COMPUESTOS QUÍMICOS;HIDROLASAS;FERMENTACIÓN;PANIFICACIÓN |
| Fecha de publicación : | 2017 |
| Editorial : | Quito: Universidad de las Américas, 2017 |
| Citación : | Cueva Calva, Y. M. (2017). Producción de α amilasas mediante fermentación submersa de aspergillus niger para su empleo en procesos de panificación (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | Aspergillus niger es el hongo más empleado en la producción de α amilasas comerciales. El incremento de la actividad de esta enzima será de mucha utilidad en la industria de panificación... |
| Descripción : | Aspergillus niger is the most commonly used fungus in the production of commercial α-amylases. The increase in the activity of this enzyme will be very useful in the baking industry. In the present study, the production and characterization of α-amylases from the submerged fermentation of Aspergillus niger van Tieghem (ATCC® 6275) in wheat starch as substrate was carried out. The culture conditions were optimized by varying the nitrogen source and its concentration to achieve the maximum yield of the enzyme. The highest biomass production (10.57 g L-1) and better enzyme activity (6.31 U mL-1 protein) was recorded after 7 days incubation at 25 Degrees Celsius and 160 rpm. A Central Composite Design (DCC) and surface response method (MRS) were used to identify which type of nitrogen source generated the highest concentration of biomass and enzyme activity. Among the different sources of nitrogen used (yeast extract, peptone and casein), addition of an activator (6.36 mM CaCl2) and enzymatic purification by ultrafiltration and ammonium sulfate precipitation, the maximum yield of the enzyme Under optimized conditions. Under the optimized culture conditions, that is from the enzymatic precipitate of fermentation with nitrogen source: 2 g L-1 of yeast extract (T1) and 6.36 mM CaCl2 activator, the maximum biomass production was 11.21 g L-1 and the best -amylase activity was 6.52 U mL-1 protein. The α-amylases purified and used in the yolk breading improved the organoleptic characteristics of this product, as evidenced by the sensorial evaluation and tasting of the public. Keywords: Aspergillus niger, submerged fermentation, α-amylases, biomass concentration, enzymatic activity. |
| URI : | http://dspace.udla.edu.ec/handle/33000/8044 |
| Aparece en las colecciones: | Ingeniería en Biotecnología |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIB-2017-34.pdf | 4,08 MB | Adobe PDF | Visualizar/Abrir |
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