Abstract
The demand for enzymes in the global market is projected to rise at a fast pace in recent years. There has been a great increase in industrial applications of pectinase owing to their significant biotechnological uses. For applying enzymes at industrial scale primary it is important to know the features of the enzyme. Thus, this study was undertaken with aims of characterizing the pectinase enzyme from Bacillus subtilis strain Btk27 and proving its potential application in demucilisation of coffee. In this study, the maximum pectinase activity was achieved at pH 7.5 and 50°C. Also, the enzyme activity was found stimulated with Mg2+ and Ca2+ metal ions. Moreover, it was stable on EDTA, Trixton-100, Tween 80, and Tween 20. Since Bacillus subtilis strain Btk27 was stable in most surfactants and inhibitors it could be applicable in various industries whenever pectin degradation is needed. The enzyme Km and Vmax values were identified as 1.879 mg/ml and 149.6 U, respectively. The potential application of the enzyme for coffee processing was studied, and it is found that complete removal of mucilage from coffee beans within 24 hours of treatment indicates the potential application in coffee processing.
Highlights
Biotechnological answers for environmental sustainability are modern solutions that help in the growth of the nation and are a boon for the welfare of human beings for the present and forthcoming generations
We extensively studied the parameters for maximal pectinase production
The main aims of this study are to characterize the pectinase from Bacillus subtilis strain Btk 27 and testing the potential application in removal of mucilage from coffee beans
Summary
Biotechnological answers for environmental sustainability are modern solutions that help in the growth of the nation and are a boon for the welfare of human beings for the present and forthcoming generations. Biotechnology operations for enzyme production are no longer academic; it is a potentially useful alternative proposition for the future [1]. In this regard, pectinolytic enzymes can be applied in various industrial sectors wherever the degradation of pectin is required for a particular process. Microbial pectinases account for 25% of the global food and industrial enzyme sales [3, 4] and their market is increasing day by day These are used extensively for fruit juice clarification, juice extraction, manufacture of pectin free starch, refinement of vegetable fibers, degumming of natural fibers, and wastewater treatment and as an analytical tool in the assessment of plant products [5, 6]. They are used in coffee fermentation to remove mucilaginous coat from coffee beans [7, 8]
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call