Purification and characterization of pectin lyase secreted by Penicillium citrinum

被引：0
|
作者：
S. Yadav
P. K. Yadav
D. Yadav
K. D. S. Yadav
机构：
[1] D. D. U. Gorakhpur University,Department of Chemistry
[2] D. D. U. Gorakhpur University,Department of Biotechnology
[3] G. B. Pant University of Agriculture and Technology,Department of Molecular Biology and Genetic Engineering, College of Basic Sciences and Humanities
来源：
Biochemistry (Moscow) | 2009年 / 74卷
关键词：
pectin lyase; retting; solid state fermentation;
D O I：
暂无
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学科分类号：
摘要：
The importance of various parameters such as sugarcane juice concentration, pH of the medium, and effects of different solid supports for maximum secretion of pectin lyase from Penicillium citrinum MTCC 8897 has been studied. The enzyme was purified to homogeneity by Sephadex G-100 and DEAE-cellulose chromatography. The molecular mass determined by SDS-PAGE was 31 kDa. The Km and kcat values were found to be 1 mg/ml and 76 sec−1, respectively. The optimum pH of the purified pectin lyase was 9.0, though it retains activity in the pH 9.0–12.0 range when exposed for 24 h. The optimum temperature was 50°C, and the pectin lyase was found to be completely stable up to 40°C when exposed for 1 h. The purified pectin lyase was found efficient in retting of Linum usitatissimum, Cannabis sativa, and Crotalaria juncea.
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页码：800 / 806
页数：6
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