Yadav, SangeetaShastri, N V2007-08-012009-05-272007-08-012009-05-272007-08-01Yadav 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): 247-51http://imsear.searo.who.int/handle/123456789/28606A 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.engExtracellular Space --metabolismFermentationPenicillium --enzymologyPolysaccharide-Lyases --isolation & purificationJournal Article