Effect of temperature on commercially applicable Pectinase enzyme derived from Strain improved Aspergillus niger using Agro-industrial waste by solid state fermentation process

Vibha Sharma, Dr. Charu Sudan

Abstract


Pectinase is a general term for enzymes that break down pectin. These are widely distributed in nature and are produced by bacteria, yeast, fungi and plants. Chemically pectinase is poly (1, 4 a-D) galctouronide glycano hydrolase, poly (1, 4-a-d galacturonide lyase, and pectin pectyl hydrolase. Based on it's mode of action and substrate preference these enzyme are classified into Protopectinases, which solubilize protopectin, forming soluble pectin, Esterase [pectin methyl esterase and pectin acetyl esterase] which eliminate methoxy and acetyl residues from pectin giving rise to polygalcturonic acid, and Depolyrnerases, which break the glycoside (1-4) bonds b/w galacturonis residue via, hydrolysis (Polygalacturonases) and trans elimination (Pectin lyases and pectate lyase). The enzymatic activity of pectinase differs with temperature and like all other enzymes it also has a range of temperature for maximal activity. The present study is focused on the effect of temperature on commercially applicable Pectinase enzyme derived from Strain improved Aspergillus Niger using Agro-industrial waste by solid state fermentation process. Though the derived pectinase showed activity till 900c the maximal activity was at 600c.Pectinase enzyme has commercial values in different industries such as Food industry, Textile industry, Paper industry, Poultry industry etc.


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ISSN : 2251-1563