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Characterization of an Alkaline Thermostable Pectin Lyase from Newly Isolated Aspergillus niger _WHAK1 and Its Application on Fruit Juice Clarification

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Abstract

Pectin lyase degrades pectic substances that are complex polysaccharides of middle lamella and primary cell walls of plants. In this study, alkaline thermostable pectin lyase from Aspergillus niger strain_WHAK1 was produced on wheat bran and citrus pectin in submerged culture. Pectin lyase was purified by ammonium sulfate fractionation, gel filtration and ion-exchange chromatography, and 76.5 purification fold was obtained. Optimum pH and temperature values of pectin lyase were 8.0 and 40°C at 60min, respectively. The enzyme was stable for 17 months at 4°C. Km and Vmax values were found to be 5.2mg/mL and 0.2(mmol/min)−1 mL, respectively. Molecular weight of pectin lyase was nearly 23.3 kDa. Effects on PL activity of metal ions (NaCl, KCl, CaCl2, MgCl2, CoCl2, CuCl2.H2O, FeCl3.6H2O, ZnSO4.7H2O, (NH4)2SO4, MnSO4), amino acids (l-tryptophan, l-cysteine hydrochloride monohydrate, l-arginine monohyd rate), ascorbic acid, citric acid monohydrate, EDTA and resorcinol were studied. The presence of FeCl3, CaCl2 and ascorbic acid significantly enhanced relative pectin lyase activity (%). The purified pectin lyase induced viscosity reduction in fruit juice samples, and it was effective for clarification of fruit juices. Pectin lyase showed substrate preference against fruit juice samples.

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Authors and Affiliations

  1. Department of Chemistry, Suleyman Demirel University, Isparta, 32000, Turkey

    K. Poturcu & I. Ozmen

  2. Department of Biology, Adnan Menderes University, Aydın, 09000, Turkey

    H. H. Biyik

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  1. K. Poturcu
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Poturcu, K., Ozmen, I. & Biyik, H.H. Characterization of an Alkaline Thermostable Pectin Lyase from Newly Isolated Aspergillus niger _WHAK1 and Its Application on Fruit Juice Clarification. Arab J Sci Eng 42, 19–29 (2017). https://doi.org/10.1007/s13369-016-2041-6

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