HIDRÓLISE ENZIMÁTICA DO FARELO DE TRIGO POR AMILASES DE Aspergillus sp. FSDE16: LIBERAÇÃO DE AÇÚCARES E COMPOSTOS BIOATIVOS

Abstract

The Brazilian agroindustry generates large volumes of residues that, when poorly utilized, represent environmental liabilities but can be converted into value-added products through sustainable bioprocesses. Among these residues, wheat bran stands out due to its high content of carbohydrates and cell-wall-bound phenolic compounds. In this context, this study employed amylases produced by Aspergillus sp. FSDE16 in solid-state fermentation with cassava peel for 168 h in a bacteriological incubator at 37 ºC. After enzyme extraction by filtration and centrifugation, the enzymes were used to perform the enzymatic hydrolysis of wheat bran. The hydrolysis was carried out for 96 h in a shaker at 50 ºC and 150 rpm, evaluating parameters such as reducing sugars, °Brix, residual biomass, and total phenolic compounds.Results showed a 30.12% increase in reducing sugars, associated with a ~34% reduction in biomass weight. An increase of 185.62% in bioactive compounds was also observed. These data demonstrate the efficiency of the enzymatic cocktail in converting structural carbohydrates into soluble sugars and extracting bioactive compounds, highlighting the potential of this process for the valorization of agroindustrial residues. It is concluded that the application of Aspergillus sp. FSDE16 amylases constitutes a promising strategy to enhance the sustainability and competitiveness of production chains by providing fermentable sugars and compounds of functional and nutraceutical interest.