En el presente trabajo se evaluó el efecto de la variación del pH en cultivos a base de salvado de trigo para la producción de amilasa por Paecilomyces lilacinus, los cultivos se realizaron en botellas planas de 250 mL conteniendo 20 gramos de salvado de trigo, solución tampón Acetato 0.1 M pH 5, Fosfato 0.1 M pH 7 y Carbonato 0.1 M pH 9; controlándose las variables temperatura, tiempo y contenido de humedad. Las amilasas producidas en el medio se extrajeron con 80 mL de la solución buffer respectiva, agitando durante 30 minutos a temperatura ambiente. Luego se filtró al vacío y se conservó el eluato. La actividad amilásica se determinó usando una solución de almidón tamponada (0.05 % almidón, 0.15 M NaCl, 0,1 M acetato de sodio pH 5.0) como sustrato. Las lecturas se hicieron en un espectrofotómetro a 540 nm para obtener las unidades enzimáticas. En valores promedios se determinó que a pH 5 se obtuvo la mayor producción de unidades amilolíticas con un valor de 614.94 UA/dL, en contraste con los obtenidos a pH 7 y pH 9 que fueron de 508.77 y 488.86UA/dL respectivamente. Los resultados del análisis de varianza, determinaron que existe diferencia altamente significativa en el tratamiento a pH 5 en comparación con los otros tratamientos ensayados.Palabras clave: Amilasa, Paecilomyces lilacinus, Almidón, Salvado de trigo, pH.ABSTRACTThis work was aimed at determining the effect of the change in pH in a culture medium based on wheat bran for the production of amylase by Paecilomyces lilacinus underexperimental conditions, crops were flat in bottles of 250 mL containing 20 grams Wheat bran, 0.1 M acetate buffer pH 5, phosphate and carbonate PH 7 M0.1 M 0.1 pH 9; thevariables of temperature, time and moisture content were managed in their values more suitable for this process. The amylases produced in the middle were extracted with 80 mL ofthe respective buffer solution, stirring for 30 minutes at room temperature. It then leaked to the vacuum and the eluate was retained. The amylase activity was determined using a starch solution buffered (0.05% starch, 0.15 M NaCl, 0.1 M sodium acetate, pH 5.0) as a substrate.The readings were performed in a spectrophotometer to an absorbance of 540 nm to obtain the units enzyme. On average values are determined that at pH 5 was obtained by the increased production of amilolytic units with a value of 614.94 AU / dL, higher than those obtained at pH 7 and pH 9, which were 508.77 and 488.86 AU/dL respectively. The results of all experiments were analyzed by the statistical method analysis of variance determined that there is a highly significant difference in treatment at pH 5 compared with the other treatments tested.Key words: Amylase, Paecilomyces lilacinus, Starch, Wheat Bran, pH
