Purification and characterization of a pectin lyase produced by Geobacillus stearothermophilus Ah22 and its application in fruit juice production

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dc.authorid35511537500
dc.authorid6506121388
dc.authorid8064145700
dc.authorid6507268431
dc.authorid6602542681
dc.contributor.authorDemir N.
dc.contributor.authorNadaroglu H.
dc.contributor.authorTasgin E.
dc.contributor.authorAdiguzel A.
dc.contributor.authorGulluce M.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:44:43Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:44:43Z
dc.date.issued2011
dc.departmentBayburt Üniversitesien_US
dc.description.abstractExtracellular pectin lyase (PL) (EC 4.2.2.10) was produced by Geobacillus stearothermophilus Ah22 in solid state fermentation. The PL enzyme was purified 40.8-fold by DEAE-cellulose anion exchange column chromatography and characterized. The molecular weight of the enzyme was determined as 36 kDa by Sephadex G-100 gel filtration chromatography. Purification of the enzymewas verified by SDS-PAGE. The optimumpHand temperature of the enzyme were determined as pH 6.0 and 60°C, respectively. The PL was mostly stable at 40°C. Its activity deceased by 50% after 2 h at 60°C and by 60% after 6 h at 50°C. The V max and K m were calculated as 0.47 mg/mL and 355.3 ?mol/L•min, respectively. The presence of 10 mM Ca 2+, Cu 2+, Mn 2+, Mg 2+, Zn 2+, Hg 2+, Fe 2+ and EDTA, L-cysteine and ascorbic acid significantly enhanced enzyme activity. The purified PL enzyme was used in the production of fruit juices; yields of fruits juice improved significantly compared with controls. © 2011 Springer-Verlag and the University of Milan.en_US
dc.identifier.doi10.1007/s13213-011-0217-6
dc.identifier.endpage946
dc.identifier.issn1590-4261
dc.identifier.issue4
dc.identifier.scopus2-s2.0-84863534130en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage939
dc.identifier.urihttps://dx.doi.org/10.1007/s13213-011-0217-6
dc.identifier.urihttps://hdl.handle.net/20.500.12403/923
dc.identifier.volume61
dc.identifier.wosWOS:000296964900029en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofAnnals of Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGeobacillus stearothermophilus Ah22
dc.subjectJuice clarification
dc.subjectPectin
dc.subjectPectin lyase
dc.subjectPurification
dc.subjectGeobacillus stearothermophilus
dc.subjectGeobacillus stearothermophilus Ah22
dc.subjectJuice clarification
dc.subjectPectin
dc.subjectPectin lyase
dc.subjectPurification
dc.subjectGeobacillus stearothermophilus
dc.titlePurification and characterization of a pectin lyase produced by Geobacillus stearothermophilus Ah22 and its application in fruit juice productionen_US
dc.typeArticleen_US

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