Purification and characterization of pectinesterase produced by a strain ofAspergillus niger
| Autor: | Maria Cristina Maldonado, Danley A. S. Callieri, Ana M. Strasser de Saad |
|---|---|
| Rok vydání: | 1994 |
| Předmět: |
chemistry.chemical_classification
Chromatography food.ingredient biology Strain (chemistry) Pectin Aspergillus niger Substrate (chemistry) General Medicine biology.organism_classification Applied Microbiology and Biotechnology Microbiology Pectinesterase chemistry.chemical_compound Enzyme food chemistry Enzyme inhibitor biology.protein Methanol |
| Zdroj: | Current Microbiology. 28:193-196 |
| ISSN: | 1432-0991 0343-8651 |
| DOI: | 10.1007/bf01575960 |
| Popis: | After an 88-fold purification, pectinesterase produced by a strain ofAspergillus niger, isolated from rotten lemons, showed the following main characteristics: maximum activity at 45°C, pH 5; Km, with pectin as substrate, 1.01 mg/L; ΔG*, 4750 Cal/mol. Polygalacturonic acid and methanol acted as competitive and non-competitive inhibitors, respectively. The activity of the enzyme was impaired by MgCl2 and stimulated by NaCl. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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