Demir N.Nadaroglu H.Tasgin E.Adiguzel A.Gulluce M.20.04.20192019-04-2020.04.20192019-04-2020111590-4261https://dx.doi.org/10.1007/s13213-011-0217-6https://hdl.handle.net/20.500.12403/923Extracellular 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.eninfo:eu-repo/semantics/closedAccessGeobacillus stearothermophilus Ah22Juice clarificationPectinPectin lyasePurificationGeobacillus stearothermophilusGeobacillus stearothermophilus Ah22Juice clarificationPectinPectin lyasePurificationGeobacillus stearothermophilusArticle61493994610.1007/s13213-011-0217-62-s2.0-84863534130Q2WOS:000296964900029Q4