Production and characterization of pectinase enzyme from rhizopus oryzae
0106 biological sciences
Biomedical Engineering
Plant Science
Nursing
FOS: Health sciences
FOS: Medical engineering
Cellulose Synthesis
Biochemistry
01 natural sciences
Agricultural and Biological Sciences
Food science
Role of Fructans in Nutrition and Health
Engineering
Pectin lyase
Health Sciences
Sugar
Pectinase
Nutrition and Dietetics
Life Sciences
Enzyme assay
Pectin
Chemistry
Enzyme
Physical Sciences
Fermentation
Structure and Function of Plant Cell Walls
Incubation
Rhizopus oryzae
Technologies for Biofuel Production from Biomass
Rhizopus
DOI:
10.5219/656
Publication Date:
2017-12-17T14:35:57Z
AUTHORS (4)
ABSTRACT
The research was conducted with the production of pectinase enzyme by fungal fermentation using Rhizopus oryzae and characterization of produced enzyme with respect to pH, temperature, incubation time, and substrate specificity. Carbon source was optimized replacing sugar with different concentration of pectin (0.5, 0.75, and 1.0%) during submerged fermentation. The outcomes of the fermentation process showed that media containing carbon source of 1% pectin replaced dextrose at pH 6.0 incubating for 72 hours at 35 °C were the best condition for pectinase production. The maximal activity for pectinase enzyme produced from Rhizopus oryzae by fermentation was 3.16 U.mL-1 and it was found at 40 °C and pH 6.5. The produced pectinase enzyme was found thermo stable up to 60 °C for 50 min. The activity of the enzyme was increased with the increasing pectin concentration in the media and maximum activity was found at the pectin concentration of 5 mg.mL-1. The km and Vmax values were found 0.84 mg.mL-1 and 5.294 mg.mL-1 respectively at optimized condition. The outcomes of the research may be useful for further research in low cost production of pectinases from R.oryzae for domestic consumption in many industries.
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