Abstract
Microbial proteases, especially from Bacillus spp., have enormously been exploited for a broad variety of applications such as for physiological processes, food and feedstuff, detergents, as well as in the pharmaceutical and leather. In this work, proteases produced by the thermophilic Bacillus sp. SMIA-2 submerged cultures were spray-dried in an attempt to improve its stability for applications in industry. The enzymatic extract was dried using drying adjuvants, and optimal conditions for preserving enzymatic activity were studied following a statistical experimental design. The spray process factors studied were the drier air inlet temperature and the adjuvants concentrations. The responses analyzed were the enzymatic activity and mass recovered of the powder after spray drying. Additionally, the stability of the powder was assessed during 180 days at room temperature. The results revealed that satisfactory levels of enzymatic activity were obtained when 0.5% (w/v) carboxymethylcellulose and 1.0% (w/v) maltodextrin were incorporated to enzymes solutions and the spray drier inlet temperature was 110 ºC. Furthermore, this dried protease extracts showed potential for future commercial applications because of their stability at room temperature for 180 days.
Highlights
Proteases or peptidases constitute the class of enzymes with relevant role in a wide variety of industries, including leather, silk manufacturing, food and detergent industry (Freitas et al, 2012; Nasri et al, 2015; Singh & Bajaj, 2017)
The characteristics presented by the protease produced by SMIA-2, such as ability to function at high temperatures and pH levels and resistant to several surfactants and oxidizing agents (Silva et al, 2007; Nascimento & Martins, 2004) were very useful when thinking about industrial applications
Considering the great industrial relevance of thermostable proteases produced by Bacillus sp SMIA-2, an attempt was done to increase their shelf life by using the spray drying process
Summary
Proteases or peptidases constitute the class of enzymes with relevant role in a wide variety of industries, including leather, silk manufacturing, food and detergent industry (Freitas et al, 2012; Nasri et al, 2015; Singh & Bajaj, 2017). Spray drying is a cost-effective drying method widely used to stabilise heat sensitive ingredients, such as enzymes and probiotic bacteria (Schutyser et al, 2012; Assadpour & Jafari, 2019; Bajaj et al, 2021) This technique has been extensively used for the dehydration of many industrial enzymes such as cellulases (Belghith et al, 2001; Libardi et al, 2020), alpha amylases (Samborska et al, 2005; Abdel-Mageed et al, 2019), lipases (Costa-Silva et al, 2014; Utami et al, 2017; Mohtar et al, 2019) and proteases (Namaldi et al, 2006; Cabral et al, 2017; Hamin et al, 2018). The proteases recovered from SMIA-2 strain were spray-dried in the presence of adjuvants, and optimal conditions for preserving enzymatic activity were studied using a statistical experimental design
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