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oai:bayburt-rdlopen.rawdatalibrary.net:bayburt/139432026-10-29T20:01:37Zopenairedrivercom_bayburt_10000col_bayburt_10001com_bayburt_10007col_bayburt_10218

Purification and characterization of a pectin lyase produced by Geobacillus stearothermophilus Ah22 and its application in fruit juice productionDemir, NazanNadaroglu, HayrunnisaTasgin, EsenAdiguzel, AhmetGulluce, MedineGeobacillus stearothermophilus Ah22Juice clarificationPectinPectin lyasePurificationExtracellular 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 enzymewas verified by SDS-PAGE. The optimumpHand 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 Ca 2+, Cu 2+, Mn 2+, Mg 2+, Zn 2+, Hg 2+, Fe 2+ 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.BMC2011Articlehttps://rdlopen.rawdatalibrary.net/r/bayburt/13943https://doi.org/10.1007/s13213-011-0217-61869-2044enAnnals of Microbiologyinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://bayburt-rdlopen.rawdatalibrary.net/tr/items/bayburt/13943