| Autor: |
PATEL, P. H., PANCHAL, K. S., PATEL, B. N., PATEL, H. P. |
| Předmět: |
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| Zdroj: |
Crop Research (0970-4884); Jan-Mar2021, Vol. 56 Issue 1/2, p67-73, 7p |
| Abstrakt: |
Pectinases usually familiar as pectic enzymes, are a main class of enzymes used in industries like wine, paper and food for the processing of fruits, vegetables, tea and coffee, can be extracted from filamentous bacteria Streptomyces sp. This study was conducted during January to July 2019 at Mehsana Urban Institute of Sciences, Gujarat, India to extract pectinase enzyme from Streptomyces sp. isolated from the soils of Mehsana District, Gujarat, India. Ammonium sulphate precipitation and ethanol precipitation methods were used for the purification of extracellular pectinase and spectrophotometric analysis was carried out for the measurement of enzyme activity. The specific activity was observed in enzyme extract, 192.16 U/mg. The selected isolate was sequenced and identified as a Streptomyces chartreusis through 16srRNA sequencing (Accession numberMN133919). The optimum pH and temperature for pectin hydrolysis was observed as 7 and 37°C, respectively. The thin layer chromatography analysis was investigated to identify degradation products of pectin hydrolysis. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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