Abstract
Pectinases are a group of enzymes that catalyze the breakdown of pectin. Pectinase producing Aspergillus niger was obtained from a five-day old Eba (Cassava flakes). Response surface methodology was used for optimizing the process of the pectinase produced. Four independent variables which are, temperature, pH, substrate concentration and time of Heating at 70 o C were used to optimize the significant correlation between the effects of the variables on pectinase production. A second-order polynomial was fitted to data and validated by ANOVA. The results revealed maximum pectinase production at pH 6.0, 50 o C Temperature, 0.02% substrate concentration and the enzyme lost all its activity within 7 min of heating at 70 o C. The study revealed that optimization of pectinase through RSM could improve the enzymatic characteristics and yield of the enzyme. The models used were highly significant with a correlation coefficient (R 2 ) of 0.901 Keywords: Pectinase; Aspergillus niger; Response Surface Methodology; Central Composite Design
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