Partial Purification and Kinetic Properties of Polygalacturonase from Chrysophyllum albidum G. Don Fruit

Abstract

Over the years, pectinases have been produced primarily through fermentation with fungal cultures of Aspergillus, Penicillium, Bacillus and Trichoderma species and other sources such as bacteria and yeasts. [12][13][14][15][16] Plant pectinases have high activity and stability in a wide range of temperature and pH. 17 These properties have intensified interest in seeking plant sources of pectinase with good properties for industrial use, which could lead to a more efficient and cheaper yield of fruit juice. Therefore, the present study seeks to characterize and determine the kinetic properties of polygalacturonase from the fruit extract of Chrysophyllum albidum. Materials and Methods Chemicals and ReagentsAll chemicals and reagents of analytical grade were obtained from Sigma-Aldrich Chemie, Klincent and Qualikems Laboratory.