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FSB1 – 2004<br />
Food Science and Biotechnology in Developing Countries<br />
PRODUCTION AND STABILITY TO pH AND TEMPERATURE <strong>OF</strong> TANNASE <strong>FROM</strong><br />
Aspergillus niger GH1<br />
Crystela Quintero Flores, Cristóbal Noé Aguilar*,<br />
Raúl Rodríguez-Herrera and Juan CarlosvContreras-Esquivel.<br />
Food Research Departament. School of Chemistry. Universidad Autónoma de Coahuila. Saltillo,<br />
Coahuila, México. *Corresponding author, e-mail: cag13761@mail.uadec.mx<br />
ABSTRACT<br />
Tannase is an enzyme with a high potential for use in food industry. In this study, tannase from<br />
Aspergillus niger GH1 was produced by solid state fermentation using polyurethane foam as support.<br />
Enzyme was concentrated by dialysis and its stability to several values of pH and temperature was<br />
evaluated. Time of tanase assay was also, studied. Obtained results demonstrated that this fungal<br />
enzyme had an optimal pH of 5, an optimal temperature of 30ºC and a time of reaction of 10 minutes.<br />
Keywords: tannase, stability, pH, temperature, solid state fermentation.<br />
INTRODUCTIÓN<br />
Tannase or tannin acyl hydrolase (E.C. 3.1.1.20), catalyzes the hydrolysis of ester bonds present in<br />
hydrolysable tannins molecules like tannic acid and gallate esters. It is a glycoprotein formed by a<br />
mixture of one esterase and one despídase Several studies carried out in submerged fermentation<br />
have reported that it has a pH of stability between 3,5 - 8,0, an optimum pH of 5,5 - 6.0; the<br />
temperature of stability is between 30 and 60°C, and the optimum value at 30 - 40°C; Its iso-electric<br />
point is around 4,0 - 4.5; and the reported molecular weight varies de186 to 300 kDa, depending on the<br />
source (Lekha and Lonsane, 1997; Aguilar and Gutierrez, 2001).<br />
Tannase can be obtained from vegetal, animals and microbial sources. Last source is the way where<br />
this enzymes is more stable, and the microorganisms can produce it in great amounts. The<br />
microorganisms more studied are the filamentous fungi, between which are the strains of Ascochyta,<br />
Aspergillus, Chaetomuum, Mucor, Neurospora, Rhizopus, Trichothercium and Penicillum. Tannase is<br />
commercially used in the chemical, pharmaceutical, feed, drinks and foods industries. The main<br />
commercial application of this enzyme is the hydrolysis of the gallotannins for gallic acid production, an<br />
intermediary product required for the synthesis of the antibacterial drug trimethoprim (Belmares-Cerda<br />
et al., 2004).<br />
Aspergillus niger GH1 has been described as a fungal microorganism with a high potential to degrade<br />
tannins. Tannase produced by this strain has been studied recently and preliminary studies on its<br />
puritication have been recently described by Cruz-Hernández, (2004).<br />
In this study, the objective was to evaluate the temperature and pH stability of the tannse produced by<br />
A. niger GH1 in solid state fermentation. Also, time of enzyme reaction has been studied..