Production of a novel pectin lyase from Bacillus pumilus (P9), Purification and characterisation and fruit juice application

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dc.authorid6506121388
dc.authorid36448719800
dc.authorid6507268431
dc.authorid6602542681
dc.authorid35511537500
dc.contributor.authorNadaro?lu H.
dc.contributor.authorTaşkin E.
dc.contributor.authorAdigüzel A.
dc.contributor.authorGüllüce M.
dc.contributor.authorDemir N.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:44:53Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:44:53Z
dc.date.issued2010
dc.departmentBayburt Üniversitesien_US
dc.description.abstractExtracellular pectin lyase (EC 4.2.2.10) was produced by Bacillus pumilus (P9) in solid state fermentation. Pectin lyase enzyme was purified 36.36 fold by using DEAE-cellulose anion exchange column chromatography and characterized. Molecular weight of the enzyme was determined as 25 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 6.0 and 60oC, respectively. Pectin lyase was mostly stable at 40°C. Its' activity deceased in 50% for 1h at 60°C and 40% for 4 h at 50°C. Vmax and KM were calculated respectively as 0.298 mg/mL and 132.6 mol/L*min. The presence of 10 mM concentration of Ca2+, Cu2+, Mn2+, Mg2+, Zn2+, Hg2+, Fe2+ and EDTA, L-cystein, ascorbic acid and -mercaptoethanol significantly enhanced the pectin lyase of the purified enzyme. The purified pectin lyase enzyme was used for getting fruits juices. It was determined that yields of fruits juices significantly improved when it was compared with control. © 2010 University of Bucharest.en_US
dc.identifier.endpage5176
dc.identifier.issn1224-5984
dc.identifier.issue2
dc.identifier.startpage5167
dc.identifier.urihttps://hdl.handle.net/20.500.12403/964
dc.identifier.volume15
dc.language.isoenen_US
dc.relation.ispartofRomanian Biotechnological Lettersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBacillus pumilus (P9)
dc.subjectJuice Clarification
dc.subjectPectin
dc.subjectPectin lyase
dc.subjectPurification
dc.subjectBacillus pumilus
dc.subjectBacillus pumilus (P9)
dc.subjectJuice Clarification
dc.subjectPectin
dc.subjectPectin lyase
dc.subjectPurification
dc.subjectBacillus pumilus
dc.titleProduction of a novel pectin lyase from Bacillus pumilus (P9), Purification and characterisation and fruit juice applicationen_US
dc.typeArticleen_US

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