Pectin lyase from Aspergillus giganteus: Comparative study of productivity of submerged fermentation on citrus pectin and orange waste

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dc.contributor.authorPedrolli, D. B. [UNESP]
dc.contributor.authorCarmona, E. C. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:30:58Z
dc.date.available2014-05-20T15:30:58Z
dc.date.issued2009-11-01
dc.description.abstractThe aim of this study was to investigate some of the factors affecting pectin lyase (PL) production by an Aspergillus giganteus strain, and to characterize this pectinolytic activity excreted into the medium. The highest activities were obtained with orange waste, citrus pectin and galacturonic acid as carbon sources. The highest activity, using citrus pectin as carbon source, was obtained in 11-day-old standing cultures, but the highest specific activity was obtained in 6.5-day-old shaken cultures, at pH 6.5 and 35A degrees C. Using orange waste as carbon source, the highest activity was observed in 8-day-old standing cultures, at pH 7.0 and 30A degrees C. Optimal assay conditions were pH 8.5-9.0 and 50A degrees C. The PL activity showed thermal stability, with half-lives of 30 and 27 min when incubated at 45 and 50A degrees C, respectively. High stability was observed at room temperature from pH 6.0 to 10.0; more than 85% of enzyme activity was preserved in this pH range. Under optimum conditions, the highest pectin lyase activity in the medium was 470 U/ml, with orange waste as carbon source.en
dc.description.affiliationSão Paulo State Univ, Biochemystry & Microbiol Dept, Dept Biosci, UNESP, BR-13506900 São Paulo, Brazil
dc.description.affiliationUnespSão Paulo State Univ, Biochemystry & Microbiol Dept, Dept Biosci, UNESP, BR-13506900 São Paulo, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCPKelco-Limeira, SP, Brazil
dc.format.extent610-616
dc.identifierhttp://dx.doi.org/10.1134/S0003683809060064
dc.identifier.citationApplied Biochemistry and Microbiology. New York: Maik Nauka/interperiodica/springer, v. 45, n. 6, p. 610-616, 2009.
dc.identifier.doi10.1134/S0003683809060064
dc.identifier.issn0003-6838
dc.identifier.lattes4110421764783871
dc.identifier.orcid0000-0002-3034-6497
dc.identifier.urihttp://hdl.handle.net/11449/40244
dc.identifier.wosWOS:000271527200006
dc.language.isoeng
dc.publisherMaik Nauka/interperiodica/springer
dc.relation.ispartofApplied Biochemistry and Microbiology
dc.relation.ispartofjcr0.707
dc.relation.ispartofsjr0,210
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titlePectin lyase from Aspergillus giganteus: Comparative study of productivity of submerged fermentation on citrus pectin and orange wasteen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/generic/terms?SGWID=0-40112-0-0-0
dcterms.rightsHolderMaik Nauka/interperiodica/springer
unesp.author.lattes4110421764783871
unesp.author.orcid0000-0002-0230-5735[2]
unesp.author.orcid0000-0002-3034-6497[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências, Rio Claropt

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