Estudo do efeito da variação térmica na estabilidade enzimática de um extrato celulolítico.

Abstract

The present work aimed to determining stability of cellulolytic extract submitted to the thermal variation. This extract cellulolytic was obtained after fermentation of crushed stalk of the cashew, whithout washing, by microorganism mutant Aspergillus niger CCt 0916. The fermentation was performed with 45% initial moisture and nitrogen to 1%. The extraction of the enzyme complex was made using distilled water as solvent leaving it stay for 3 hours to 4°C. The range of temperature used was from 10°C to 70°C with intervals of 10°C. The highest cellulolytic activity registered from 0.15 U / mL. The cellulolytic extract showed a stable activity about 96% of maximum activity. At 10 °C, 20°C and 70 ° C there was a decrease in activity of cell extract. Was also carried out physico-chemical characterization of bagasse of cashew (Humidity, pH, reductor sugars, content of cellulose).