Production of pectin lyase from xanthomonas campestris, purification, characterization and fruit juice application

Basit Öğe Kaydı
dc.authorid56400331100
dc.authorid7006472528
dc.authorid35511537500
dc.authorid6602542681
dc.contributor.authorCelik S.Y.
dc.contributor.authorDemir Y.
dc.contributor.authorDemir N.
dc.contributor.authorGüllüce M.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:44:16Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:44:16Z
dc.date.issued2014
dc.departmentBayburt Üniversitesien_US
dc.description.abstractExtracellular 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.en_US
dc.identifier.endpage522
dc.identifier.issn0972-3005
dc.identifier.issue3
dc.identifier.scopus2-s2.0-84908404203en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage515
dc.identifier.urihttps://hdl.handle.net/20.500.12403/814
dc.identifier.volume16
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherEM International
dc.relation.ispartofAsian Journal of Microbiology, Biotechnology and Environmental Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCharacterization
dc.subjectPectin lyase
dc.subjectPurification
dc.subjectXanthomonas campestris
dc.subjectcalcium ion
dc.subjectcobalt
dc.subjectcopper ion
dc.subjectdiethylaminoethyl cellulose
dc.subjectferric ion
dc.subjectmercury
dc.subjectpectin
dc.subjectpectin lyase
dc.subjectsodium chloride
dc.subjectzinc ion
dc.subjectanion exchange chromatography
dc.subjectapple juice
dc.subjectArticle
dc.subjectbanana
dc.subjectcarrot
dc.subjectchemical composition
dc.subjectconcentration (parameters)
dc.subjectcontrolled study
dc.subjectdry weight
dc.subjectenzyme activity
dc.subjectenzyme analysis
dc.subjectenzyme inhibition
dc.subjectenzyme purification
dc.subjectenzyme stability
dc.subjectenzyme synthesis
dc.subjectfruit juice
dc.subjectgel filtration
dc.subjectgel filtration chromatography
dc.subjecthydrolysis
dc.subjectincubation temperature
dc.subjectmolecular weight
dc.subjectnonhuman
dc.subjectpeach
dc.subjectpH
dc.subjectpolyacrylamide gel electrophoresis
dc.subjectsolid state fermentation
dc.subjecttemperature
dc.subjectwheat bran
dc.subjectXanthomonas campestris
dc.subjectCharacterization
dc.subjectPectin lyase
dc.subjectPurification
dc.subjectXanthomonas campestris
dc.subjectcalcium ion
dc.subjectcobalt
dc.subjectcopper ion
dc.subjectdiethylaminoethyl cellulose
dc.subjectferric ion
dc.subjectmercury
dc.subjectpectin
dc.subjectpectin lyase
dc.subjectsodium chloride
dc.subjectzinc ion
dc.subjectanion exchange chromatography
dc.subjectapple juice
dc.subjectArticle
dc.subjectbanana
dc.subjectcarrot
dc.subjectchemical composition
dc.subjectconcentration (parameters)
dc.subjectcontrolled study
dc.subjectdry weight
dc.subjectenzyme activity
dc.subjectenzyme analysis
dc.subjectenzyme inhibition
dc.subjectenzyme purification
dc.subjectenzyme stability
dc.subjectenzyme synthesis
dc.subjectfruit juice
dc.subjectgel filtration
dc.subjectgel filtration chromatography
dc.subjecthydrolysis
dc.subjectincubation temperature
dc.subjectmolecular weight
dc.subjectnonhuman
dc.subjectpeach
dc.subjectpH
dc.subjectpolyacrylamide gel electrophoresis
dc.subjectsolid state fermentation
dc.subjecttemperature
dc.subjectwheat bran
dc.subjectXanthomonas campestris
dc.titleProduction of pectin lyase from xanthomonas campestris, purification, characterization and fruit juice applicationen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu