Abstract
The present study was aimed to investigate the potential of Penicillium notatum for the production of pectin lyase under solid state culture using wheat bran as substrate. Different process parameters were optimized using completely randomized design for enhanced production of the pectin lyase. P. notatum showed maximum production (1875 U/gds) of pectin lyase with substrate amount 15 g/250 ml, moisture level 60%, pH 6, incubation period 120 h at 30°C. Pectin lyase activity was further improved with the addition of maltose and ammonium sulphate as carbon and nitrogen additives (1%), respectively. Partial purification of enzyme was carried out by ammonium sulphate precipitation at 80% saturation level. The P. notatum pectin lyase showed maximal activity at 65°C and pH 8. Km and Vmax values were 0.29% and 0.487 µmol/min, respectively. Energy of activation was found to be 5.33 kJ/mol. A detailed kinetic study of thermal inactivation was carried out. The results showed that pectin lyase exhibited resistance against thermal unfolding. Effect of various metals on pectin lyase activity was also investigated. All the metals showed inhibitory effect on the enzyme activity. The present investigation revealed that pectin lyase isolated from P. notatum is thermally stable and alkaline in nature.
References
1. PedrolliDB, CarmonaEC. Pectin lyase from Aspergillus giganteus: comparative study of productivity of submerged fermentation on citrus pectin and orange waste . Appl Biochem Biotechnol2009;45:610–16.10.1134/S0003683809060064Search in Google Scholar
2. PedrolliDB, CarmonaEC. Purification and characterization of a unique pectin lyase from Aspergillus giganteus able to release unsaturated monogalacturonates during pectin degradation . Enzyme Res2014. DOI:10.1155/2014/353915.Search in Google Scholar PubMed PubMed Central
3. Torres-FavelaE, AguilarC, Esquivel-ContrerasCJ, GustavoGV. Pectinase. In: PandeyA, editor. Enzyme technology. Delhi: Asiatech Publisher Inc, 2003:273–96.Search in Google Scholar
4. YugandharNM, KumarDVR, PrasanthiV, KumarN, ReddyS. Optimization of pectinase production from Manihot utilissima by Aspergillus niger NCIM 548 using statistical experimental design . Res J Microbiol2008;3:9–16.10.3923/jm.2008.9.16Search in Google Scholar
5. JoshiVK, ParmarM, RanaNS. Pectin esterase production from apple pomace in solid state and submerged fermentation . Food Technol Biotechnol2006;44:253–6.Search in Google Scholar
6. SinghR, SexenaS, GuptaR. Microbial pectinolytic enzymes: a review . Process Biochem2005;40:2931–44.10.1016/j.procbio.2005.03.026Search in Google Scholar
7. FuK, Jing-pingL, Da-NianL. The pectin substance used to detect the activity of pectinase suitable for bioscouring . J Textile Inst2014;105:12–19.10.1080/00405000.2013.807021Search in Google Scholar
8. PatilNP, ChaudhariBL. Production and purification of pectinase by soil isolate Penicillium sp and search for better agro-residue for its SSF . Recent Res Sci Technol2010;2:36–42.Search in Google Scholar
9. IrshadM, AnwarZ, MehmoodZ, AqilT, MahmoodS, NawazH. Bio-processing of agro-industrial wastes orange peel for induced production of pectinase by Trichoderma viridi: its purification and characterization . Turk J Biochem2014;39:9–18.10.5505/tjb.2014.55707Search in Google Scholar
10. YadavS, DubeyAK, AnandG, YadavD. Characterization of a neutral pectin lyase produced by Oidiodendron echinulatum MTCC 1356 in solid state fermentation . J Basic Microbiol2012;52:713–720.10.1002/jobm.201100326Search in Google Scholar PubMed
11. BatoolS, AsadMJ, NaqviSMS, MahmoodRT, GhaffarA, GulfrazM, et al. Production and purification of pectin lyase by Aspergillus niger grown on orange peels . Afr J Microbiol Res2013;7:1144–9.Search in Google Scholar
12. KosarS, AnwarZ, IqbalZ, AnjumA, AqilT, MehmoodS, et al. Utilization of Aspergillus oryzae to produce pectin lyase from various agro-industrial residues . J Rad Res Appl Sci2014;7:327–32.10.1016/j.jrras.2014.05.001Search in Google Scholar
13. BhattiHN, AsgherM, AbbasA, NawazR, SheikhMA. Studies on kinetics and thermostability of novel acid invertase from Fusarium solani. J Agric Food Chem2006;54:4617–23.10.1021/jf053194gSearch in Google Scholar PubMed
14. YadavS, YadavPK, YadavD, YadavKD. Purification and characterization of pectin lyase produced by Aspergillus terricola and its applications in retting of natural fibers . Appl Biochem Biotechnol2009;159:270–83.10.1007/s12010-008-8471-1Search in Google Scholar PubMed
15. DamakN, Hadj-TaiebN, BonninE, BachaAB, GargouriA. Purification and biochemical characterization of fungal pectate lyase from Penicillium occitanus. Process Biochem2011;46:888–93.10.1016/j.procbio.2010.12.014Search in Google Scholar
16. EllaiahP, AdinarayanaK, BhavaniY, PadmajaP, SrinivasuluB. Optimization of process parameters for glucoamylase production under solid state fermentation by a newly isolated Aspergillus species . Process Biochem2002;38:615–20.10.1016/S0032-9592(02)00188-7Search in Google Scholar
17. SelvakumarP, AshakumaryL, PandeyA. Biosynthesis of glucoamylase from Aspergillus niger by solid state fermentation using tea waste as the basis of a solid substrate . Bioresour Technol1998;65:83–5.10.1016/S0960-8524(98)00012-1Search in Google Scholar
18. AlbersheimP. Pectin lyase from fungi . Methods Enzymol1966;8:628–35.10.1016/0076-6879(66)08113-8Search in Google Scholar
19. BradfordM. A rapid and sensitive method for the quantification of microorganism quantities of protein, using the principle of protein-dye binding . Anal Biochem1976;72:248–54.10.1016/0003-2697(76)90527-3Search in Google Scholar
20. BhattiHN, HumaF, NawazR, SheikhMA, RashidMH, KhalidAM. Partial purification and properties of amyloglucosidase from Fusarium solani. Int J Biol Biotechnol2005;2:577–82.Search in Google Scholar
21. SiddiqueKS, AzharMJ, RashidMH, RajokaMI. Stability and identification of active site residues of carboxymethylcellulase from Aspergillus niger and Cellulomonas biazotea. Folia Microbiol1997;42:312–18.10.1007/BF02816941Search in Google Scholar
22. EyringH, StearnAE. The application of the theory of absolute reaction rates to protein . Chem Rev1939;24:253–70.10.1021/cr60078a005Search in Google Scholar
23. SilvaD, EduardoKT, RobertoSM, GomesE. Production of pectinase by solid-state fermentation with Penicillium viridicatum RFC3 . Process Biochem2005;40:2885–9.10.1016/j.procbio.2005.01.008Search in Google Scholar
24. CastilhoLR, AlvesTL, MedronhoRA. Production and extraction of pectinases obtained by solid state fermentation of agro-industrial residues with Aspergillus niger. Bioresour Technol2000;71:45–50.10.1016/S0960-8524(99)00058-9Search in Google Scholar
25. RameshMW, LonsaneBK. Critical importance of moisture content of the medium in alpha-amylase production by Bacillus licheniformis M27 in a solid-state fermentation system . Appl Microbiol Biotechnol1990;33:501–5.10.1007/BF00172541Search in Google Scholar
26. PandeyA. Recent process developments in solid-state fermentation . Process Biochem1992;27:109–17.10.1016/0032-9592(92)80017-WSearch in Google Scholar
27. UyarF, BaysalZ. Production and optimization of process parameters for alkaline protease production by a newly isolated Bacillus sp. Under solid-state fermentation conditions . Process Biochem2004;39:1893–8.10.1016/j.procbio.2003.09.016Search in Google Scholar
28. MartinsES, SilvaD, SilvaRD, GomesE. Solid state production of thermostable pectinases from thermophilic Thermoascus aurantiacus. Process Biochem2002;37:949–54.10.1016/S0032-9592(01)00300-4Search in Google Scholar
29. HannanA, BajwaR, LatifZ. Screening of Aspergillus niger strains for pectinase production potential . J Biotechnol2008;136:304.10.1016/j.jbiotec.2008.07.1892Search in Google Scholar
30. RangarajaV, RajasekharanM, SriganeshK, VaitheeswaranO. Pectinase production from orange peel extract and dried orange peel solid as substrates using Aspergillus niger. Int J Biotechnol Biochem2010;6:445–53.Search in Google Scholar
31. HamdyHS. Purification and characterization of pectin lyase produced by Rhizopus oryzae grown on orange peels . Ann Microbiol2005;55:205–11.Search in Google Scholar
32. YadavaS, PramodKY, DineshY, YadavaKDS. Pectin lyase: a review . Process Biochem2009;44:1–10.10.1016/j.procbio.2008.09.012Search in Google Scholar
33. YadavS, YadavPK, YadavD, YadavKDS. Purification and characterization of an alkaline pectin lyase from Aspergillus flavus. Process Biochem2008;43:547–52.10.1016/j.procbio.2008.01.015Search in Google Scholar
34. NakagawaT, NagaokaT, MiyajiT, TomizukaN. A cold active pectin lyase from psychrophilic and basidiomycetous yeast Cystofilobasidium capitatum strain PPY-1 . Biotechnol Appl Biochem2005;42:193–6.10.1042/BA20040190Search in Google Scholar PubMed
35. ÇelikSY, NazanD, YaşarD, AhmetA, MedineG. Production of pectin lyase from Geobacillus pallidus p26, purification, characterization and fruit juice application . Acta Chim Slovaca2014;7:57–63.10.2478/acs-2014-0011Search in Google Scholar
36. DemirN, NadaroglouH, DemirY, IsikC, TaskinE, AdiguzelA, et al. Purification and characterization of an alkaline pectin lyase produced by a newly isolated Brevibacillus borstelensis (P35) and its applications in fruit juice and oil extraction . Eur Food Res Technol2014;239:127–35.10.1007/s00217-014-2198-8Search in Google Scholar
37. KashyapDR, ChandraS, KaulA, TewariR. Production, purification and characterization of pectinase from a Bacillus sp. DT7 . J Microbiol Biotechnol2000;16:277–82.10.1023/A:1008902107929Search in Google Scholar
38. NadarogluH, TaskinE, GulluceM, DemirN. Production of novel pectin lyase by Bacillus pumilus. Rom Biotechnol Lett2009;15:5168–79.Search in Google Scholar
39. YadavS, ShastriNV. Partial purification and characterization of pectin lyase produced by Penicilliun oxalicum in solid state fermentation (SSF) . Ind J Biotecchnol2005;4:501–5.Search in Google Scholar
40. PedrolliDB, MonteiroAC, GomesE, CarmonaEC. Pectin and pectinases: production, characterization and industrial application of microbial pectinolytic enzymes . Open Biotechnol J2009;3:9–18.10.2174/1874070700903010009Search in Google Scholar
41. VielleC, ZeikusJG. Thermozymes: identifying molecular determination of protein structural and functional stability . Trends Biotechnol1996;14:183–90.10.1016/0167-7799(96)10026-3Search in Google Scholar
©2015 by De Gruyter
Articles in the same Issue
- Frontmatter
- Influence of Reduced Cleaning-In-Place on Aged Membranes during Ultrafiltration of Whey
- Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing
- Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil
- Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril
- The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives
- Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality
- Production and Thermal Characterization of an Alkaline Pectin Lyase from Penicillium notatum
- Investigating the Effects of Current and Wave Form of Electrical Pre-treatments on the Yield and Quality of Tomato Juice
- Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
- Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice
- A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes
- Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice
- Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone
- Boosting the Food Functionality (In Vivo and In Vitro) of Spirulina by Gamma Radiation: An Inspiring Approach
Articles in the same Issue
- Frontmatter
- Influence of Reduced Cleaning-In-Place on Aged Membranes during Ultrafiltration of Whey
- Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing
- Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil
- Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril
- The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives
- Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality
- Production and Thermal Characterization of an Alkaline Pectin Lyase from Penicillium notatum
- Investigating the Effects of Current and Wave Form of Electrical Pre-treatments on the Yield and Quality of Tomato Juice
- Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
- Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice
- A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes
- Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice
- Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone
- Boosting the Food Functionality (In Vivo and In Vitro) of Spirulina by Gamma Radiation: An Inspiring Approach