Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 6

pectinase Related Abstracts

6 Characterization of Pectinase from Local Microorganisms to Support Industry Based Green Chemistry

Authors: Sasangka Prasetyawan, Anna Roosdiana, Diah Mardiana, Suratmo

Abstract:

Pectinase are enzymes that hydrolyze pectin compounds. The use of this enzyme is primarily to reduce the viscosity of the beverage thus simplifying the purification process. Pectinase activity influenced by microbial sources . Exploration of two types of microbes that Aspergillus spp. and Bacillus spp. pectinase give different performance, but the use of local strain is still not widely studied. The aim of this research is exploration of pectinase from A. niger and B. firmus include production conditions and characterization. Bacillus firmus incubated and shaken at a speed of 200 rpm at pH variation (5, 6, 7, 8, 9, 10), temperature (30, 35, 40, 45, 50) °C and incubation time (6, 12, 18, 24, 30, 36 ) hours. Media was centrifuged at 3000 rpm, pectinase enzyme activity determined. Enzyme production by A. niger determined to variations in temperature and pH were similar to B. firmus, but the variation of the incubation time was 24, 48, 72, 96, 120 hours. Pectinase crude extract was further purified by precipitation using ammonium sulfate saturation in fraction 0-20 %, 20-40 %, 40-60 %, 60-80 %, then dialyzed. Determination of optimum conditions pectinase activity performed by measuring the variation of enzyme activity on pH (4, 6, 7, 8, 10), temperature (30, 35, 40, 45, 50) °C, and the incubation time (10, 20, 30, 40, 50) minutes . Determination of kinetic parameters of pectinase enzyme reaction carried out by measuring the rate of enzyme reactions at the optimum conditions, but the variation of the concentration of substrate (pectin 0.1 % , 0.2 % , 0.3 % , 0.4 % , 0.5 % ). The results showed that the optimum conditions of production of pectinase from B. firmus achieved at pH 7-8.0, 40-50 ⁰C temperature and fermentation time 18 hours. Purification of pectinase showed the highest purity in the 40-80 % ammonium sulfate fraction. Character pectinase obtained : the optimum working conditions of A. niger pectinase at pH 5 , while pectinase from B. firmus at pH 7, temperature and optimum incubation time showed the same value, namely the temperature of 50 ⁰C and incubation time of 30 minutes. The presence of metal ions can affect the activity of pectinase , the concentration of Zn 2 + , Pb 2 + , Ca 2 + and K + and 2 mM Mg 2 + above 6 mM inhibit the activity of pectinase .

Keywords: Green Chemistry, Aspergillus niger, pectinase, Bacillus firmus

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5 Pectin Degrading Enzyme: Entrapment of Pectinase Using Different Synthetic and Non-Synthetic Polymers for Continuous Degradation of Pectin Polymer

Authors: Shah Ali Ul Qader, Afsheen Aman, Haneef Ur Rehman, Abdul Hameed Baloch

Abstract:

Pectinase is a heterogeneous group of enzymes that catalyze the hydrolysis of pectin substances and widely has been used in food and textile industries. In current study, pectinase from B. licheniformis KIBGE-IB21 was immobilized within different polymers (calcium alginate beads, polyacrylamide gel and agar-agar matrix) to enhance its catalytic properties. Polyacrylamide gel was found to be most promising one and gave maximum (89%) immobilization yield. While less immobilization yield was observed in case of calcium alginate beads that only retained 46 % activity. The reaction time for maximum pectinolytic activity was increased from 5.0 to 10 minutes after immobilization. The temperature of pectinase for maximum enzyme activity was increased from 45 °C to 50 °C and 55 °C when it was immobilized within agar-agar and calcium alginate beads, respectively. The optimum pH of pectinase didn’t alter when it was immobilized within polyacrylamide gel and calcium alginate beads, but in case of agar-agar it was changed from pH 10 to pH 9.0. Thermal stability of pectinase was improved after immobilization and immobilized pectinase showed higher toleration against different temperatures as compared to free enzyme. It can be concluded that the entrapment is a simple, single step and promising procedure to immobilized pectinase within different synthetic and non-synthetic polymers and enhanced its catalytic properties.

Keywords: pectinase, polyacrylamide, characterization immobilization, agar-agar, calcium alginate beads

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4 Bioconversion of Orange Wastes for Pectinase Production Using Aspergillus niger under Solid State Fermentation

Authors: N. Hachemi, A. Nouani, A. Benchabane

Abstract:

The influence of cultivation factors such as content of ammonium sulfate, glucose and water in the culture medium and particle size of dry orange waste, on their bioconversion for pectinase production was studied using complete factorial design. a polygalacturonase (PG) was isolated using ion exchange chromatography under gradient elution 0-0,5 m/l NaCl (column equilibrate with acetate buffer pH 4,5), subsequently by sephadex G75 column chromatography was applied and the molecular weight was obtained about 51,28 KDa . Purified PG enzyme exhibits a pH and temperature optima of activity at 5 and 35°C respectively. Treatment of apple juice by purified enzyme extract yielded a clear juice, which was competitive with juice yielded by pure Sigma Aldrich Aspergillus niger enzyme.

Keywords: Optimization, bioconversion, pectinase, orange wastes

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3 Production and Purification of Pectinase by Aspergillus Niger

Authors: M. Umar Dahot, G. S. Mangrio

Abstract:

In this study Agro-industrial waste was used as a carbon source, which is a low cost substrate. Along with this, various sugars and molasses of 2.5% and 5% were investigated as substrate/carbon source for the growth of A.niger and Pectinase production. Different nitrogen sources were also used. An overview of results obtained show that 5% sucrose, 5% molasses and 0.4% (NH4)2SO4 were found the best carbon and nitrogen sources for the production of pectinase by A. niger. The maximum production of pectinase (26.87units/ml) was observed at pH 6.0 after 72 hrs incubation. The optimum temperature for the maximum production of pectinase was achieved at 35ºC when maximum production of pectinase was obtained as 28.25Units/ml.Pectinase enzyme was purified with ammonium sulphate precipitation and dialyzed sample was finally applied on gel filtration chromatography (Sephadex G-100) and Ion Exchange DEAE A-50. The enzyme was purified 2.5 fold by gel chromatography on Sephadex G-100 and Four fractions were obtained, Fraction 1, 2, 4 showed single band while Fraction -3 showed multiple bands on SDS Page electrophoresis. Fraction -3 was pooled, dialyzed and separated on Sephdex A-50 and two fractions 3a and 3b showed single band. The molecular weights of the purified fractions were detected in the range of 33000 ± 2000 and 38000± 2000 Daltons. The purified enzyme was specifically most active with pure pectin, while pectin, Lemon pectin and orange peel given lower activity as compared to (control). The optimum pH and temperature for pectinase activity was found between pH 5.0 and 6.0 and 40°- 50°C, respectively. The enzyme was stable over the pH range 3.0-8.0. The thermostability of was determined and it was observed that the pectinase activity is heat stable and retains activity more than 40% when incubated at 90°C for 10 minutes. The pectinase activity of F3a and F3b was increased with different metal ions. The Pectinase activity was stimulated in the presence of CaCl2 up to 10-30%. ZnSO4, MnSO4 and Mg SO4 showed higher activity in fractions F3a and F3b, which indicates that the pectinase belongs to metalo-enzymes. It is concluded that A. niger is capable to produce pH stable and thermostable pectinase, which can be used for industrial purposes.

Keywords: Characterization, Production, Purification, pectinase, a. niger

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2 Soybean Lecithin Based Reverse Micellar Extraction of Pectinase from Synthetic Solution

Authors: I. Regupathi, Sivananth Murugesan, B. Vishwas Prabhu, Ankit Devatwal, Vishnu Sivan Pillai

Abstract:

Pectinase is an important enzyme which has a wide range of applications including textile processing and bioscouring of cotton fibers, coffee and tea fermentation, purification of plant viruses, oil extraction etc. Selective separation and purification of pectinase from fermentation broth and recover the enzyme form process stream for reuse are cost consuming process in most of the enzyme based industries. It is difficult to identify a suitable medium to enhance enzyme activity and retain its enzyme characteristics during such processes. The cost effective, selective separation of enzymes through the modified Liquid-liquid extraction is of current research interest worldwide. Reverse micellar extraction, globally acclaimed Liquid-liquid extraction technique is well known for its separation and purification of solutes from the feed which offers higher solute specificity and partitioning, ease of operation and recycling of extractants used. Surfactant concentrations above critical micelle concentration to an apolar solvent form micelles and addition of micellar phase to water in turn forms reverse micelles or water-in-oil emulsions. Since, electrostatic interaction plays a major role in the separation/purification of solutes using reverse micelles. These interaction parameters can be altered with the change in pH, addition of cosolvent, surfactant and electrolyte and non-electrolyte. Even though many chemical based commercial surfactant had been utilized for this purpose, the biosurfactants are more suitable for the purification of enzymes which are used in food application. The present work focused on the partitioning of pectinase from the synthetic aqueous solution within the reverse micelle phase formed by a biosurfactant, Soybean Lecithin dissolved in chloroform. The critical micelle concentration of soybean lecithin/chloroform solution was identified through refractive index and density measurements. Effect of surfactant concentrations above and below the critical micelle concentration was considered to study its effect on enzyme activity, enzyme partitioning within the reverse micelle phase. The effect of pH and electrolyte salts on the partitioning behavior was studied by varying the system pH and concentration of different salts during forward and back extraction steps. It was observed that lower concentrations of soybean lecithin enhanced the enzyme activity within the water core of the reverse micelle with maximizing extraction efficiency. The maximum yield of pectinase of 85% with a partitioning coefficient of 5.7 was achieved at 4.8 pH during forward extraction and 88% yield with a partitioning coefficient of 7.1 was observed during backward extraction at a pH value of 5.0. However, addition of salt decreased the enzyme activity and especially at higher salt concentrations enzyme activity declined drastically during both forward and back extraction steps. The results proved that reverse micelles formed by Soybean Lecithin and chloroform may be used for the extraction of pectinase from aqueous solution. Further, the reverse micelles can be considered as nanoreactors to enhance enzyme activity and maximum utilization of substrate at optimized conditions, which are paving a way to process intensification and scale-down.

Keywords: pectinase, reverse micelles, soybean lecithin, selective partitioning

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1 Extracellular Enzymes from Halophilic Bacteria with Potential in Agricultural Secondary Flow Recovery Products

Authors: Madalin Enache, Simona Neagu, Roxana Cojoc, Ioana Gomoiu, Delia Ionela Dobre, Ancuta Roxana Trifoi

Abstract:

Various types of halophilic and halotolerant microorganisms able to be cultivated in laboratory on culture media with a wide range of sodium chloride content are isolated from several salted environments. The extracellular enzymes of these microorganisms showed the enzymatic activity in these spectrums of salinity thus being attractive for several biotechnological processes developed at high ionic strength. In present work, a number of amylase, protease, esterase, lipase, cellulase, pectinase, xilanases and innulinase were identified for more than 50th bacterial strains isolated from water samples and sapropelic mud from four saline and hypersaline lakes located in Romanian plain. On the other hand, the cellulase and pectinase activity were also detected in some halotolerant microorganisms isolated from secondary agricultural flow of grapes processing. The preliminary data revealed that from totally tested strains seven harbor proteases activity, eight amylase activity, four for esterase and another four for lipase, three for pectinase and for one strain were identified either cellulase or pectinase activity. There were no identified enzymes able to hydrolase innulin added to culture media. Several strains isolated from sapropelic mud showed multiple extracellular enzymatic activities, namely three strains harbor three activities and another seven harbor two activities. The data revealed that amylase and protease activities were frequently detected if compare with other tested enzymes. In the case of pectinase were investigated, their ability to be used for increasing resveratrol recovery from material resulted after grapes processing. In this way, the resulted material from grapes processing was treated with microbial supernatant for several times (two, four and 24 hours) and the content of resveratrol was detected by High Performance Liquid Chromatography method (HPLC). The preliminary data revealed some positive results of this treatment.

Keywords: Enzymes, Salinity, pectinase, halophilic microorganisms

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