Purification and properties of an extracellular pectin lyase produced by the strain of Penicillium oxalicum in solid-state fermentation.
Indian J Biochem Biophys
;
2007 Aug; 44(4): 247-51
Artigo
em Inglês
| IMSEAR
| ID: sea-28606
ABSTRACT
A pectin lyase (PNL, EC 4.2.2.10) produced extracellularly by the strain of Penicillium oxalicum in solid-state fermentation medium containing deoiled mandarin orange peel meal was purified to apparent homogeneity by a protocol that included ammonium sulfate precipitation, DEAE-Sephadex A-50 and Sephadex G-100 chromatography. The enzyme had molecular mass of 50 kD, as determined by SDS- PAGE and showed optimum pH and temperature at 8.0 and 50 degrees C respectively. It had an isoelectric point (pI) of 5.0 and showed a K(m) of 1.1 mg/ml of citrus pectin. The enzyme was strongly inhibited by Mo4+, Ag+ and Pb2+ and also by polyphenolic compounds, in particular tannic acid.
Texto completo:
DisponíveL
Índice:
IMSEAR (Sudeste Asiático)
Assunto principal:
Penicillium
/
Polissacarídeo-Liases
/
Espaço Extracelular
/
Fermentação
Idioma:
Inglês
Revista:
Indian J Biochem Biophys
Ano de publicação:
2007
Tipo de documento:
Artigo
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