Production and characterization of pectinase enzyme from rhizopus oryzae

• DOI: 10.5219/656
• Publication Date: 2017-12-17T14:35:57Z
• Authors: Taminur Islam Cho...; Md. Fahad Jubayer; Md. Burhan Uddin; Md. Gulzarul Aziz
• Keywords: Pectin; Rhizopus oryzae; Rhizopus; Pectin lyase

The research was conducted with the production of pectinase enzyme by fungal fermentation using Rhizopus oryzae and characterization produced respect to pH, temperature, incubation time, substrate specificity. Carbon source optimized replacing sugar different concentration pectin (0.5, 0.75, 1.0%) during submerged fermentation. outcomes process showed that media containing carbon 1% replaced dextrose at pH 6.0 incubating for 72 hours 35 °C were best condition production. maximal activity from 3.16 U.mL-1 it found 40 6.5. thermo stable up 60 50 min. increased increasing in maximum 5 mg.mL-1. km Vmax values 0.84 mg.mL-1 5.294 respectively condition. may be useful further low cost pectinases R.oryzae domestic consumption many industries.