Apple juice clarification by a purified polygalacturonase from Calonectria pteridis
| Autor: | Marciana da Luz Morales, Rafaela I.S. Ladeira Ázar, Gabriela Piccolo Maitan-Alfenas, Valéria Monteze Guimarães, Rafael Ferreira Alfenas, Daniel Luciano Falkoski |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification biology Chemistry General Chemical Engineering Substrate (chemistry) 04 agricultural and veterinary sciences Fungus Polygalacturonase activity biology.organism_classification 040401 food science 01 natural sciences Biochemistry Enzyme assay 0404 agricultural biotechnology Enzyme Calonectria pteridis 010608 biotechnology biology.protein Food science Juice clarification Pectinase Food Science Biotechnology |
| Zdroj: | Food and Bioproducts Processing. 119:238-245 |
| ISSN: | 0960-3085 |
| DOI: | 10.1016/j.fbp.2019.11.013 |
| Popis: | Polygalacturonases are extensively used in food industries for pectic substances degradation. They are essential for fruit juice clarification due the degradation of insoluble viscous pectinacious compounds. Polygalacturonase production by the fungus Calonectria pteridis was performed on submerged fermentation and, after purification, the enzyme showed a molecular weight of 68 kDa. The highest polygalacturonase activity occurred at pH 4.0, and the enzyme preserved more than 70 % of its activity at pH values between 3.6 and 6.0. The optimum temperature was 60 °C. The half-life values at 50 and 60 °C were 260 and 66 min, respectively. The KM value was 0.52 mg/mL for the substrate polygalacturonic acid and the presence of Hg+2 and SDS completely inhibited the enzyme activity. The purified polygalacturonase was applied for apple juice clarification and it resulted in a volume and an amount of reducing sugars released increase of 10.65 and 40.93 %, respectively. |
| Databáze: | OpenAIRE |
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