APLICAÇÃO DE AMILASES DE Aspergillus sp. FSDE16 NA HIDRÓLISE ENZIMÁTICA DO BAGAÇO DE MALTE PARA OBTENÇÃO DE AÇÚCARES E COMPOSTOS FENÓLICOS

Abstract

Amylases are enzymes widely used in the industry due to their ability to catalyze the hydrolysis of starch, converting it into smaller sugars like glucose and maltose. They represent about 30% of the global enzyme market, with applications in sectors such as biofuels, food, and detergents. The use of amylases as biocatalysts offers advantages such as high specificity, lower environmental impact, and promotion of the bioeconomy, as they replace chemical catalysts that require extreme conditions and generate undesirable byproducts. The objective of the present study was to evaluate the potential of amylases produced by the fungus Aspergillus sp. FSDE16 in the solid-state fermentation of cassava peels and to analyze the enzymes' potential in the enzymatic hydrolysis of malt bagasse, aiming to obtain sugars and phenolic compounds. Amylase production was carried out through solid-state fermentation using cassava peels as a substrate, with 50% moisture content. After 168 hours of fermentation, an enzymatic activity of 23.4 g/L was obtained. The produced enzyme cocktail, containing amylases, was used to hydrolyze malt bagasse, resulting in a 40% increase in the concentration of reducing sugars and a 67% increase in °Brix after 96 hours of reaction. During this process, a reduction in pH from 4.66 to 3.91 was observed. Furthermore, there was a 28% reduction in the mass of the malt bagasse, indicating the enzymes' efficiency in breaking down the biomass. The analysis of phenolic compounds revealed a significant increase, from 30 μg/mL at time 0 to 80 μg/mL at the 96-hour mark. The results demonstrate the biotechnological potential of amylases from Aspergillus sp. FSDE16 in the valorization of agro-industrial waste by increasing the release of sugars and phenolic compounds. These can be used in the food industry, for the production of bioactives with antioxidant properties, in animal nutrition, or as raw material for sustainable industrial processes, promoting the use of byproducts and contributing to the circular economy.