Produção de pectinase em fermentação semissólida usando substrato residual de laranja.

Abstract

Orange - Pear is one of the main raw materials for the Brazilian agribusiness. This fruit extract the juice, and bagasse essence, the latter being considered a waste product of the juice industry process , which is around 49.0% of the fruit composition , approximately half of the total production orange intended for juice production in Brazil. The objective of this work was to study the production of pectinase through semisolid fermentation is used as a substrate pulp of the orange - pear shaped flour and as a leavening agent of a filamentous fungus Aspergillus Niger mutant CCT0916 .Through the experimental design 2³ with three central points , the data were analyzed using Statistica 7.0 statistical software , we analyzed the influence of independent humidity variables (40, 50 and 60%) , the medium supplemented with a nitrogen source (1, 1.5 and 2%) and temperature (25, 30 and 35 °C) was used as the nitrogen source ammonium sulfate. The physical and chemical composition of bagasse flour showed moisture of 10.3% wb, ash 2,562%, 3,428% total protein, pectin 4.25%, pH 4,026, ART 33.30%, AR 17.867 % soluble solids of 40° Brix and density 0,658 g / ml. The four test was the best presented polygalacturonase activity under the conditions of 60% moisture content, 2% nitrogen source of supplementation and 25 °C, yielding 18.78 U/g , confirming the statistical model of surface response which features production polygalacturonase activity of 16 U/g .