Purificação e caracterização e lacase de Lentinus crinitus.

Abstract

The search for new biomolecules has been reported by several groups of researchers due to the increasing applicability in various sectors. Laccase is an enzyme of great importance in the development of green technologies, so they are considered ecofriendly. This work aimed to purify and characterize the laccase enzyme produced by the fungus Lentinuscrinitus during semi-solid fermentation, using green coconut fiber supplemented with soy flour as substrate. The kinetics of laccase and biosurfactant production were performed. Laccase was purified by ammonium sulfate precipitation, followed by dialysis and ion exchange chromatography using Inertsil CX ion exchange column. The purified laccase was characterized in relation to the optimum temperature and pH and the stability at pH and temperature. The FSS laccase activity peak occurred on the sixth day of fermentation with 174 U.L.-1. Precipitation with 80% ammonium sulfate saturation was efficient in separating the biosurfactant laccase. HPLC showed a single peak of laccase activity, with a yield of 4.79% and a purification factor of 0.13. The optimum temperature and pH were 40 C and 2.2 respectively. The high half-life valuesindicate the potential for application of purified L. crinitus laccase in biotechnological processes.