Optimization of Production and Molecular Characterization of Pectinase Enzyme Produced From Penicillium chrysogenum
Journal Title: Scholars Academic Journal of Biosciences - Year 2014, Vol 2, Issue 5
Abstract
Abstract: Four moulds isolated from garden soil samples of Andhrahalli area, Bangalore, Karnataka, India and were screened for pectinolytic enzyme production when grown on pectin containing (YPSS) solid media. Penicillium chrysogenum was selected based on clearance zones and pectinase enzyme production was carried out in shake flask (submerged) fermentation. Enzyme production by Penicillium chrysogenum was higher at pH 6.0 and a temperature of 30°C using sucrose and ammonium sulphate as carbon source and nitrogen source, respectively. The maximal activity of P. chrysogenum pectinase was at 60°C, pH 5.0 and was thermostable up to 70°C. Manganese sulphate had hige effect on pectinase enzyme activity. Km and Vmax values were 1.0 mg/mL and 78 U/mg protein, respectively and an apparent molecular weight of 32 kDa on SDS-PAGE. Keywords: Penicillium chrysogenum; shakeflask fermentation, pectinase
Authors and Affiliations
Soumita Laha, Diptendu Sarkar, Soma Chaki
Keywords
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