Production, purification and characterization of pectin lyase from Bacillus subtilis isolated from moong beans leaves (Vigna radiata)

Abstract

Abstract Pectin lyase (E.C. 4.2.2.10) is the enzyme known to act on highly esterified pectin substances via β-elimination mechanism without producing methanol. It is potentially applied in fruit juice extraction and clarification in food and beverages industry. In pulp and paper industry, its application is explored for bio-bleaching of kraft paper and recycling of wastepaper. It is also in high demand in textile industry for retting of natural fibers and to eliminate pectin present in it. In the present study pectin lyase production was optimized for parameters as concentration of substrate and K2HPO4, pH of medium, nitrogen source and time course of pectin lyase production from Bacillus subtilis. The enzyme was purified and found to be of 38 kDa in molecular weight. EDTA, Ba+2 and Hg+2showed stimulatory effects on the enzyme activity while Zn+2, Mn+2 and Fe+2 inhibits the enzyme activity. To the best of our knowledge the study describes first time alkalophilic pectin lyase form a bacterium isolated from diseased plants.