Caracterización bioquímica y molecular de la glucoamilasa producida por la cepa de Aspergillus niger HPD-2
Caracterización bioquímica y molecular de la glucoamilasa
DOI:
https://doi.org/10.18633/biotecnia.v26i1.2024Palabras clave:
Glucoamilasa, A. niger, caracterización molecular, caracterización bioquímica, cinética enzimáticaResumen
Resumen: Aspergillus niger HPD-2 presenta características particulares de cultivo, crece a una temperatura de 38 ºC y a un pH de 3, además se sabe que produce diversas enzimas de interés comercial como la glucoamilasa, que se encuentra presente en el medio aún bajo condiciones no inducibles y tiene características de actividad interesantes como son, una temperatura óptima de 70 ºC y un pH óptimo de 3-4. Estas características son muy importantes porque ayudarán a minimizar el riesgo de contaminación microbiana en procesos de hidrólisis industrial.
Para la caracterización de la glucoamilasa de A. niger HPD-2 se comprobó la presencia y actividad de la enzima en un medio no inductor. Se determinaron los parámetros cinéticos aparentes Km, Ki, y Vmax, 6.66 mM, 0.601 M y 66.5 mM/min respectivamente, así como su temperatura y pH óptimos de actividad (pH 3 y 70 °C). Comparativamente hablando, estos datos son bastante competitivos que aquellos reportados para enzimas similares purificadas. Por otro lado, el análisis de la secuencia de ADN del gen de la glucoamilasa de A. niger HPD-2 mostró que no existen cambios en la región promotora ni en los dominios de unión al almidón. Por lo que la presencia de la enzima en un medio no inductor podría estar relacionada con cambios en una proteína represora CreA.
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