Evaluation of production and characterization of polygalacturonase by Aspergillus niger ATCC 9642
| Autor: | Jamile Zeni, Geciane Toniazzo, Jonaina Gomes, Helen Treichel, Karine Cence, Eunice Valduga |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Chromatography biology Pectin Chemistry General Chemical Engineering Aspergillus niger Initial activity biology.organism_classification Biochemistry Enzyme assay food Enzyme biology.protein Fermentation Asparagine Pectinase Food Science Biotechnology |
| Zdroj: | Food and Bioproducts Processing. 89:281-287 |
| ISSN: | 0960-3085 |
| DOI: | 10.1016/j.fbp.2010.10.002 |
| Popis: | The aim of our study was to evaluate polygalacturonase (PG) production and characterization by Aspergillus niger ATCC 9642. The maximum PG activity (51.82 U/mL) was obtained using pectin, l -asparagine, and, iron sulphate concentrations of 32 g/L, 2 g/L, 0.06 g/L and 1.0 g/L, respectively; 180 rpm of stirring rate, 25 °C and an initial pH of 4.0. The kinetic study showed that the highest enzyme activity was achieved at 27 h of fermentation. The evaluation of the optimum pH and temperature permitted us to observe that highest PG activities were achieved at 37 °C and pH of 5.5. The enzymatic extract presented higher stability at 55 °C and pH of 5.0. The results showed that at low temperatures the enzyme extract kept the initial activity until 40 days of storage. The experimental design methodology permitted us to optimize the PG activity and an important aspect of this study is the characterization of the PG in terms of optimum temperature and pH using experimental design technique and also, the characterization of enzyme stability at low temperature. Such studies are very scarce in the literature and should be helpful to understand the true potentialities of pectinases in its industrial applications. |
| Databáze: | OpenAIRE |
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