Purification and physicochemical properties of polygalacturonase from Aspergillus niger MTCC 3323

Kant, Shashi; Vohra, Anuja; Gupta, Reena

doi:10.1016/j.pep.2012.09.014

Cited by 67 publications

(64 citation statements)

References 19 publications

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“…The single band corresponding to a relative molecular mass of approximately 124.0 kDa was observed (Fig. 2) which is higher than 106 kDa A. niger polygalacturonase already reported (Kant et al 2013). Molecular weight of exo-PG from Bacillus sp.…”

Section: Purification Of Polygalacturonasementioning

confidence: 52%

“…Previous reports show that majority of fungal PGs have their pH optima in acidic range (Kester and Visser 1990;Polizeli et al 1991;Niture and Pant 2004;Yadav et al 2012). However, pH stability range of the enzyme was wider (3.0-11.0) as compared to fungal PGs reported from A. niger (Kant et al 2013). An endo-PG with stability in alkaline range 7.0-11.0 has recently been reported from A. fumigatus (Anand et al 2016).…”

Section: Effect Of Ph On the Activity And Stability Of Pgmentioning

confidence: 73%

“…Use of polygalacturonases from Neosartorya fisheri in clarification of apple and strawberry juice have also been reported (Pan et al 2015). An acidic PG from A. niger has also been used for the clarification of guava juice (Kant et al 2013). An acidic endopolygalacturonase from Penicillium oxalicum increased light transmittance of papaya pulp by 29.5% (Cheng et al 2016).…”

Section: Application Of Purified Pg In Fruit Juice Clarificationmentioning

confidence: 99%

“…Microbial polygalacturonases have been shown to play role in viscosity reduction and clarification of juice (Kashyap et al 2001;Kant et al 2013;Barman et al 2015;Amin et al 2017). Acidophilic PGs with optimum pH close to pH of fruit juices are preferably utilized for juice preparation and clarification.…”

Section: Introductionmentioning

confidence: 99%

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Production, purification and biochemical characterization of an exo-polygalacturonase from Aspergillus niger MTCC 478 suitable for clarification of orange juice

Anand

Yadav

2017

3 Biotech

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Polygalacturonases (PG) represent an important member of pectinases group of enzymes with immense industrial applications. A fungal strain Aspergillus niger MTCC478 was used for the production of polygalacturonase both under submerged and solid-state fermentation condition. Further its production was optimized under solid-state fermentation condition with media comprising of wheat bran and tea extract. Purification of an exo-PG was achieved by acetone precipitation (60-90%) and CMcellulose column chromatography revealing 15.28-fold purification with a specific activity of 33.47 U/mg protein and 1.2% yield. A relative molecular mass of purified PG was approximately 124.0 kDa. The pH and temperature optimum was found to be 4 and 50°C, respectively. The k cat and K m value for degradation of PGA by the purified enzyme was found to be 194 s -1 and 2.3 mg/mL, respectively. Cu 2? was found to enhance the PG activity while Ag ? completely inhibited the enzyme activity. The application of the purified PG in orange juice clarification was elucidated.

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Section: Purification Of Polygalacturonasementioning

confidence: 52%

Section: Effect Of Ph On the Activity And Stability Of Pgmentioning

confidence: 73%

Section: Application Of Purified Pg In Fruit Juice Clarificationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Production, purification and biochemical characterization of an exo-polygalacturonase from Aspergillus niger MTCC 478 suitable for clarification of orange juice

Anand

Yadav

2017

3 Biotech

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“…5,6 Although several Aspergillus species organisms producing pectinases have been reported and are used in industrial processes in crude form, 7,8 their selection of potential isolates still remains a tedious task, especially when physiologically potential strains are obtained to achieve maximum yield. 9 Their purification and knowledge of the biochemical characteristics of these enzymes are important for the understanding of their structure and functional mechanism of action and thermostability. It has been reported that fungal PGs generally are monomeric proteins with a carbohydrate content of 5-85% and molecular masses in a range from 20 to 95 kDa.…”

Section: Introductionmentioning

confidence: 99%

Production, Purification and Physicochemical Properties of an Exo‑Polygalacturonase from Aspergillus niger SW06

Ma¹,

He²,

Chen³

et al. 2016

J. Braz. Chem. Soc.

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In this study, exo-polygalacturonase (exo-PG) production from Aspergillus niger SW06 was optimized by central composition design and high amount of 21.51 units mL -1 could be achieved in optimizing growth conditions. Both gel filtration and ion exchange chromatography revealed a single exo-PG activity peak, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of the purified protein showed a single band with a molecular mass of 66.2 kDa. The purified enzyme exhibited maximal activity in the presence of 1% citrus pectin at the temperature of 55 °C and pH of 5.0. The enzyme was stable within the pH range of 3.0-5.0 and below 60 °C. The Michaelis constant (K m ) and maximum velocity (V max ) of the enzyme was found to be 0.58 mg mL -1 and 20.66 μmol (mL min), respectively. The thermostable and acidic nature for the activity of this exo-PG make it possible to have wide range of industrial applications.

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The improvement of guava (Psidium guajava) juice quality using crude multi‐enzymatic extracts obtained from yeasts

Santana

Tavares

Costa

et al. 2023

Biotech and App Biochem

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Guava juice is cloudy and viscous, which hinders filtration, decreases yield, and causes the loss of quality after its processing and during storage. This study aimed to evaluate enzymatic treatment effects using crude multi‐enzymatic extracts (CME) obtained from Rhodotorula mucilaginosa, Rhodotorula orizycola, and Pseudozyma sp. produced by submerse fermentation in the extraction of juice guava. Mixtures of 100 ml of guava pulp and multi‐enzymatic extracts proposed by Doehlert planning were incubated under constant agitation at 150 rpm and 50°C, and a Doehlert design was applied as a multivariate optimization strategy. The optimal conditions using the multi‐enzymatic extract were: 0.4% (v/v) of CME for 131 min for the multi‐enzymatic treatment using Pseudozyma sp.; 3.0% (v/v) of CME for 154 min using the R. mucilaginosa CME; and 5.0% (v/v) of CME for 90 min using R. oryzicola. The maximum viscosity reduction values for the juices treated with the CME of yeasts were 10.33%, 86.38%, and 13.33% for the juices treated with the CME of Pseudozyma sp., R. mucilaginosa, and R. orizycola, respectively. The physical–chemical properties were improved after treatment with CMEs, yielding a reduction of clarity, increase of total soluble solids and reducing sugars, and decreasing the acidity (pH) for all treatments with enzymatic extracts of all strains. The yeasts studied showed a potential for CME production to be applied to juice, improving the quality of the juice, and R. mucilaginosa was the most prominent yeast due to most significant reduction of viscosity in guava juice.

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Purification and physicochemical properties of polygalacturonase from Aspergillus niger MTCC 3323

Cited by 67 publications

References 19 publications

Production, purification and biochemical characterization of an exo-polygalacturonase from Aspergillus niger MTCC 478 suitable for clarification of orange juice

Production, purification and biochemical characterization of an exo-polygalacturonase from Aspergillus niger MTCC 478 suitable for clarification of orange juice

Production, Purification and Physicochemical Properties of an Exo‑Polygalacturonase from Aspergillus niger SW06

The improvement of guava (Psidium guajava) juice quality using crude multi‐enzymatic extracts obtained from yeasts

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