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|Title:||Purification and properties of an extracellular pectin lyase produced by the strain of Penicillium oxalicum in solid-state fermentation|
Shastri, N V
|Abstract:||A pectin lyase (PNL, EC 22.214.171.124) 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 50ºC respectively. It had an isoelectric point (pI) of 5.0 and showed a Km 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.|
|Appears in Collections:||IJBB Vol.44(4) [August 2007]|
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|IJBB 44(4) (2007) 247-251.pdf||190.88 kB||Adobe PDF||View/Open|
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