Purification and characterization of a pectin lyase produced by Geobacillus stearothermophilus Ah22 and its application in fruit juice production

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• 作者：Nazan Demir (1)
  Hayrunnisa Nadaroglu (2)
  Esen Tasgin (3)
  Ahmet Adiguzel (4)
  Medine Gulluce (5)
  
• 关键词：Pectin lyase ; Purification ; Geobacillus stearothermophilus Ah22 ; Pectin ; Juice clarification
• 刊名：Annals of Microbiology
• 出版年：2011
• 出版时间：December 2011
• 年：2011
• 卷：61
• 期：4
• 页码：939-946
• 全文大小：211KB
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• 作者单位：Nazan Demir (1)
  Hayrunnisa Nadaroglu (2)
  Esen Tasgin (3)
  Ahmet Adiguzel (4)
  Medine Gulluce (5)
  
  1. Department of Chemistry, College of Arts and Sciences, Atatürk University, 25240, Erzurum, Turkey
  2. Department of Food Technology, Oltu Vocational Training School, Atatürk University, 25100, Erzurum, Turkey
  3. Bayburt Faculty of Education, Elementary Science Education, Bayburt University, 69100, Bayburt, Turkey
  4. Faculty of Sciences, Department of Molecular Biology and Genetics, Atatürk University, 25240, Erzurum, Turkey
  5. Faculty of Sciences, Biology Department, Atatürk University, 25240, Erzurum, Turkey
  
• ISSN：1869-2044

文摘

Extracellular 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 enzyme was verified by SDS-PAGE. The optimum pH and 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?μmol/L·min, respectively. The presence of 10?mM Ca2+, Cu2+, Mn2+, Mg2+, Zn2+, Hg2+, Fe2+ 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.