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Pectinolytic enzymes produced by Aspergillus carbonarius (Bainier) Thom.

Sreekantiah, K. R. and Jaleel, S. A. and Rao, D. N. and Rao, M. R. R. (1975) Pectinolytic enzymes produced by Aspergillus carbonarius (Bainier) Thom. European Journal of Applied Microbiology, 1 (2). 173-181, 21 ref..

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Abstract

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 temp. for the above-mentioned enzyme activities are 3.5-4.0 and 50 degree C, respectively. Enzymic hydrolysates of both pectin and pectic acid contained only monogalacturonate. The enzymes are stable at pH 3.0-4.5 at room temp. (20-30 degree C) for more than a month. A preliminary purification yielded 2 fractions, both of which showed viscosity-reducing as well as saccharogenic activities. Pectin methylesterase was unaffected when treated with 6M urea for 5 h at pH 6.7 and 25 degree C, whereas polygalacturonase and viscositiy-reducing activities were completely inactivated.

Item Type: Article
Uncontrolled Keywords: ASPERGILLUS-; fruit, Aspergillus carbonarius pectic enzymes for processing of; FRUIT-(PROCESSING); Aspergillus carbonarius pectic enzymes for processing of fruit; PECTIC-ENZYMES
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Apr 2012 08:48
Last Modified: 27 Apr 2012 08:48
URI: http://ir.cftri.com/id/eprint/7101

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