Partial purification and characterisation of pectinase produced by aspergillus niger LFP-1 grown on pomelo peels as a substrate

• Main Authors: Ibrahim, D. (Author), Jalil, M.T.M (Author)
• Format: Article
• Language: English
• Published: Penerbit Universiti Sains Malaysia 2021
• Series: Tropical Life Sciences Research
• Subjects: Aspergillus niger; Aspergillus niger LFP-1; Characterisation; chromatography; Citrus; Citrus maxima; concentration (composition); enzyme; experimental study; fermentation; fruit; ion; Pectinase; purification; Purification; Solid state fermentation
• Online Access: View Fulltext in Publisher; View in Scopus

 In the present study, pectinase was produced by local fungal isolate, Aspergillus niger LFP-1 grown on pomelo peels as a sole carbon source under solid-state fermentation (SSF). The purification process begins with the concentration of crude enzyme using ammonium sulfate precipitation and followed by purification using anion-exchange column chromatography (DEAE-Sephadex) and subsequently using gel filtration column chromatography (Sephadex G-100). On the other hand, the molecular weight of the purified enzyme was determined through SDS-PAGE. The findings revealed the crude enzyme was purified up to 75.89 folds with a specific activity of 61.54 U/mg and the final yield obtained was 0.01%. The molecular mass of the purified pectinase was 48 kDa. The optimum pH and temperature were 3.5 and 50°C, respectively. This enzyme was stable at a range of pH 3.5 to 4.5 and a relatively high temperature (40°C-50°C) for 100 min. The Km and Vmax were found to be 3.89 mg/mL and 1701 U/mg, respectively. Meanwhile, pectin from citrus fruit and the metal ion (Co2+) were the best substrate and inducer to enhance pectinase yield, respectively. © Penerbit Universiti Sains Malaysia, 2021.