Production and characterization of pectinase enzyme from rhizopus oryzae

Taminur Islam Chowdhury,Md Burhan Uddin,Md Gulzarul Aziz,Md Fahad Jubayer

doi:10.5219/656

Taminur Islam Chowdhury, Md Burhan Uddin + Show 2 more

Open Access

https://doi.org/10.5219/656

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Abstract

The research was conducted with the production of pectinase enzyme by fungal fermentation using Rhizopus oryzae and characterization of produced enzyme with respect to pH, temperature, incubation time, and substrate specificity. Carbon source was optimized replacing sugar with different concentration of pectin (0.5, 0.75, and 1.0%) during submerged fermentation. The outcomes of the fermentation process showed that media containing carbon source of 1% pectin replaced dextrose at pH 6.0 incubating for 72 hours at 35 °C were the best condition for pectinase production. The maximal activity for pectinase enzyme produced from Rhizopus oryzae by fermentation was 3.16 U.mL-1 and it was found at 40 °C and pH 6.5. The produced pectinase enzyme was found thermo stable up to 60 °C for 50 min. The activity of the enzyme was increased with the increasing pectin concentration in the media and maximum activity was found at the pectin concentration of 5 mg.mL-1. The km and Vmax values were found 0.84 mg.mL-1 and 5.294 mg.mL-1 respectively at optimized condition. The outcomes of the research may be useful for further research in low cost production of pectinases from R.oryzae for domestic consumption in many industries.

Highlights

Enzyme is an essential tool in juice processes, both in terms of quality improvement and cost saving (Ramadan and Moersel, 2007)
The findings of the present study are supported by the results found by Banu et al (2010); they produced pectinase from the fungus Penicillium chrysogenum that was stable at a temperature 40 °C up to 60 min
To assess the presence of different enzymes other than pectinase enzymes, extracted enzyme solution was incubated with starch and CMC, other than pectin

Summary

Introduction

Enzyme is an essential tool in juice processes, both in terms of quality improvement and cost saving (Ramadan and Moersel, 2007). ABSTRACT The research was conducted with the production of pectinase enzyme by fungal fermentation using Rhizopus oryzae and characterization of produced enzyme with respect to pH, temperature, incubation time, and substrate specificity. The maximal activity for pectinase enzyme produced from Rhizopus oryzae by fermentation was 3.16 U.mL-1 and it was found at 40 °C and pH 6.5.

Results

Conclusion