Purification and properties of an extracellular pectin lyase produced by the strain of Penicillium oxalicum in solid-state fermentation.
No Thumbnail Available
Date
2007-08-01
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
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.
Description
Keywords
Citation
Yadav S, Shastri NV. Purification and properties of an extracellular pectin lyase produced by the strain of Penicillium oxalicum in solid-state fermentation. Indian Journal of Biochemistry & Biophysics. 2007 Aug; 44(4): 247-51