| Autor: |
Amin, Faiza, Asad, Syeda Anam, Nazli, Zill-i-Huma, Kalsoom, Umme, Bhatti, Haq Nawaz, Bilal, Muhammad |
| Zdroj: |
Biomass Conversion & Biorefinery; Sep2023, Vol. 13 Issue 14, p13181-13196, 16p |
| Abstrakt: |
Exo-polygalacturonase was produced from a fungal strain Penicilliumpaxilli under solid-state fermentation (SSF) technique using wheat and rice bran (1:1) as a substrate. Production optimization data suggested that yeast extract, pectin, and manganese sulfate significantly enhanced the exo-polygalacturonase yield. This enzyme was partially purified using NH4(SO4)2 precipitation at 70% saturation level and characterized in terms of various parameters. The pH optima shifted from 3.5 to 6.5, while transition in temperature optimum was observed from 35 to 40 °C in case of immobilized enzyme. After immobilization at 70 °C, a 16% and 15% increase in values of half-life and enthalpy (ΔH*), respectively, and 2.25% decrease in Gibbs free energy (ΔG*) values were observed. Km value was observed to be 0.084 µmoles/mL/min with a 33% decline in Vmax value for immobilized exo-polygalacturonase. Immobilization showed 47% retention in bioactivity even at the 5th cycle of reuse. Results of different fruit juice treatment with exo-polygalacturonase showed that total phenolic and antioxidant contents of pomegranate and grapes juice were enhanced by 256% and 18%, respectively, while a 93% increase in clarification and 55% reduction of viscosity were observed in the case of grape and pineapple juices after enzymatic treatment. Finally, it can be concluded that this exo-polygalacturonase showed a good performance in the case of thermal stability and can be successfully implemented as an excellent candidate to be used in the fruit juice industry. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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