Production of pectin lyase from Geobacillus pallidus p26, purification, characterization and fruit juice application

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dc.authoridGulluce, Medine/0000-0002-5957-8259
dc.authorid, Safinur/0000-0003-0378-2872
dc.contributor.authorCelik, Safinur Yildirim
dc.contributor.authorDemir, Nazan
dc.contributor.authorDemir, Yasar
dc.contributor.authorAdiguzel, Ahmet
dc.contributor.authorGulluce, Medine
dc.date.accessioned2024-10-04T18:52:44Z
dc.date.available2024-10-04T18:52:44Z
dc.date.issued2014
dc.departmentBayburt Üniversitesien_US
dc.description.abstractA bacterial strain was isolated from Pasinler hot spring, Erzurum, Turkey. The purified thermophilic isolate was identified as Geobacillus pallidus P26 and used to produce extracellular pectin lyase (EC 4.2.2.10). Pectin lyase enzyme was purified 34 fold by using DEAE-cellulose anion exchange column chromatography and characterized. Molecular weight of the enzyme was determined as 56 kDa by using Sephadex G-100 gel filtration chromatography. Purification of enzyme was verified by SDS-PAGE. The pH- and temperature optima of enzyme were determined (pH 9.0 and 60 degrees C, respectively). Pectin lyase was mostly stable at 50 degrees C: for 24 hours. Its' activity ducruitscd to 50 % for 24 h at 60 degrees C. K-M and V-max were calculated as 24.8 mg/mL and 2.28 mu mol/L min, respectively. Purified pectin lyase was inhibited by Fe3+, Zn2+, Cu2+, Ca2+, Co2+ and Hg2+ but not by Mg2+. The purified pectin lyase enzyme was used for getting fruits juices. It was found that yields of fruits juices increased when they were compared with control.en_US
dc.identifier.doi10.2478/acs-2014-0011
dc.identifier.endpage63en_US
dc.identifier.issn1337-978X
dc.identifier.issue1en_US
dc.identifier.startpage57en_US
dc.identifier.urihttps://doi.org/10.2478/acs-2014-0011
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3634
dc.identifier.volume7en_US
dc.identifier.wosWOS:000446800800011en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherDe Gruyter Poland Sp Zooen_US
dc.relation.ispartofActa Chimica Slovacaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPectin lyaseen_US
dc.subjectpurificationen_US
dc.subjectcharacterizationen_US
dc.subjectGeobacillus pallidus P26en_US
dc.titleProduction of pectin lyase from Geobacillus pallidus p26, purification, characterization and fruit juice applicationen_US
dc.typeArticleen_US

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