FERMENTATION AND ENZYME TREATMENTS FOR SORGHUM

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Sorghum (Sorghum bicolor Moench) is the fifth most produced cereal worldwide. However, some varieties of this cereal contain antinutritional factors, such as tannins and phytate that may form stable complexes with proteins and minerals which decreases digestibility and nutritional value. The present study sought to diminish antinutritional tannins and phytate present in sorghum grains. Three different treatments were studied for that purpose, using enzymes tannase (945 U/Kg sorghum), phytase (2640 U/Kg sorghum) and Paecilomyces variotii (1.6 X 10(7) spores/mL); A) Tannase, phytase and Paecilomyces variotii, during 5 and 10 days; B) An innovative blend made of tanase and phytase for 5 days followed by a Pv increase for 5 more days; C) a third treatment where the reversed order of B was used starting with Pv for 5 days and then the blend of tannase and phytase for 5 more days. The results have shown that on average the three treatments were able to reduce total phenols and both hydrolysable and condensed tannins by 40.6, 38.92 and 58.00%, respectively. Phytase increased the amount of available inorganic phosphorous, on the average by 78.3%. The most promising results concerning tannins and phytate decreases were obtained by the enzymes combination of tannase and phytase. The three treatments have shown effective on diminishing tannin and phytate contents in sorghum flour which leads us to affirm that the proposed treatments can be used to increase the nutritive value of sorghum grains destined for either animal feeds or human nutrition.4318997Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)University of Campinas - UNICAMP, Sao Paulo - BrazilFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Immobilization of Paecilomyces variotii tannase and properties of the immobilized enzyme

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Tannase produced by Paecilomyces variotii was encapsulated in sodium alginate beads and used for the effective hydrolysis of tannic acid; the efficiency of hydrolysis was comparable to that of the free enzyme. The alginate beads retained 100%% of their efficiency in the first three rounds of successive use and 60%% in rounds 4 and 5. The response surface methodology showed that the best conditions to hydrolysis of tannic acid by immobilized tannase were: sodium alginate 5.2%%, CaCl(2) 0.55 M and 9 h to curing time. The optimized process resulted in 2.4 times more hydrolysed tannic acid than that obtained before optimization. The optimum pH for the actions of both the encapsulated and the free enzymes was 5.5. The optimum temperature of the reaction was determined to be 40 degrees A degrees C for the free enzyme and 60 degrees A degrees C for the immobilized form. The immobilization process improved the stability at low pH.</.283211219Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)University of Campinas - UNICAMP, Sao Paulo - BrazilFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES