Pectinolytic enzymes produced by Aspergillus carbonarius (Bainier) thom

Sreekantiah, K. R. ; Jaleel, S. A. ; Narayana Rao, D. ; Raghavendra Rao, M. R. (1975) Pectinolytic enzymes produced by Aspergillus carbonarius (Bainier) thom Applied Microbiology and Biotechnology , 1 (2). pp. 173-181. ISSN 0175-7598

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Aspergillus carbonarius produces exocellular pectinolytic enzymes which are active within the acid range of pH and therefore are useful in commercial processing of fruits. The fungus produces pectin methylesterase, a viscosity-reducing enzyme, and exo-polygalacturonase; but it does not produce transeliminases. The optimum pH range and temperature for the above-mentioned enzyme activities are 3.5 to 4.0 and 50°, respectively. Enzymic hydrolysates of both pectin and pectic acid contained only monogalacturonate. The enzymes are stable at pH 3.0 to 4.5 at room temperature (20-30°) for more than a month. A preliminary purification yielded two fractions, both of which showed viscosity-reducing as well as saccharogenic activities. Pectin methylesterase was unaffected when treated with 6M urea for 5 hr at pH 6.7 and 25°, whereas polygalacturonase and viscosityreducing activities were completely inactivated.

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