Enhanced Production, Purification and Characterization of Pectinase from Aspergillus flavus doi.org/10.26538/tjnpr/v5i10.28
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Abstract
Pectinase is a crucial enzyme in the food, drink and biotechnology industry, whose market is projected to speedily advance within the next few years. The aim of this study was to enhance the production of pectinase from previously isolated Aspergillus flavus, to purify the pectinase and to characterize the purified pectinase. This study was designed based on the one-factor-at-a-time approach and submerged state fermentation using rice husk as carbon source was employed. Conditions that favored pectinase production were an incubation temperature of 50°C, pH of 4.5 and the addition of 1% maltose and yeast extract as carbon and nitrogen sources. The pure enzyme had its optimum activity at 40⁰C and at pH 6. It also had its peak activity with 5 mM mercury II chloride but was inhibited by the presence of tin II chloride. The purified pectinase had a Km value of 3.33 mg/mL and Vmax of 16.98 U/min. These findings demonstrate that A. flavus produced pectinase with attributes that could be useful in biotechnological industries.
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