Production of pectin lyase from xanthomonas campestris, purification, characterization and fruit juice application
Küçük Resim Yok
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
EM International
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Extracellular pectin lyase (EC 4.2.2.10) was produced by Xanthomonas campestris in solid state fermentation. Solid state fermentation was carried out using 250 mL Erlenmeyer flasks containing 5 g wheat bran, 1% citrus pectin and 10 mL salt mixture that composed of 0.14% (NH4)2SO4 0.02% MgCl2 and 0.02% K2HPO4. Pectin lyase enzyme was purified 43 fold by using DEAE-cellulose anion exchange column chromatography and characterized. Molecular weight of the enzyme was determined as 77.5 kDa by using Sephadex G-100 gel filtration chromatography. Purification of enzyme was controlled by SDS-PAGE. The optimum pH and temperature of enzyme was determined as pH 9.0 and 50°C, respectively. Pectin lyase was mostly stable 40°C for 24 hours. KM and Vmax were calculated respectively as 0.69 mg/mL and 3.84 |?mol/L?min. Purified pectin lyase was inhibited by Fe+, Zn2+, Ca2+, Co2+ and Hg2+ except for Cu2+ and Mg2+ The purified pectin lyase enzyme was used for getting fruits juices. It was determined that yields of fruits juices improved when it was compared with control.
Açıklama
Anahtar Kelimeler
Characterization, Pectin lyase, Purification, Xanthomonas campestris, calcium ion, cobalt, copper ion, diethylaminoethyl cellulose, ferric ion, mercury, pectin, pectin lyase, sodium chloride, zinc ion, anion exchange chromatography, apple juice, Article, banana, carrot, chemical composition, concentration (parameters), controlled study, dry weight, enzyme activity, enzyme analysis, enzyme inhibition, enzyme purification, enzyme stability, enzyme synthesis, fruit juice, gel filtration, gel filtration chromatography, hydrolysis, incubation temperature, molecular weight, nonhuman, peach, pH, polyacrylamide gel electrophoresis, solid state fermentation, temperature, wheat bran, Xanthomonas campestris, Characterization, Pectin lyase, Purification, Xanthomonas campestris, calcium ion, cobalt, copper ion, diethylaminoethyl cellulose, ferric ion, mercury, pectin, pectin lyase, sodium chloride, zinc ion, anion exchange chromatography, apple juice, Article, banana, carrot, chemical composition, concentration (parameters), controlled study, dry weight, enzyme activity, enzyme analysis, enzyme inhibition, enzyme purification, enzyme stability, enzyme synthesis, fruit juice, gel filtration, gel filtration chromatography, hydrolysis, incubation temperature, molecular weight, nonhuman, peach, pH, polyacrylamide gel electrophoresis, solid state fermentation, temperature, wheat bran, Xanthomonas campestris
Kaynak
Asian Journal of Microbiology, Biotechnology and Environmental Sciences
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
16
Sayı
3
