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Purification and characterization of an alkaline pectin lyase produced by a newly isolated Brevibacillus borstelensis (P35) and its applications in fruit juice and oil extraction |
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| Authors: | Nazan Demir Hayrunnisa Nadaroglu Yasar Demir Ceyhun Isik Esen Taskin Ahmet Adiguzel Medine Gulluce |
| Affiliation: | 1. Department of Chemistry, Faculty of Sciences, Mugla University, 48000, Mugla, Turkey 2. Department of Food Technology, Erzurum Vocational Training School, Ataturk University, 25240, Erzurum, Turkey 3. Department of Chemistry, Faculty of Science, University of Mehmet Akif Ersoy, 15000, Burdur, Turkey 4. Faculty of Education, Elementary Science Education, Bayburt University, 69100, Bayburt, Turkey 5. Department of Molecular Biology and Genetic, Faculty of Science, Ataturk University, 25240, Erzurum, Turkey 6. Department of Biology, Faculty of Arts and Sciences, Ataturk University, 25240, Erzurum, Turkey |
| Abstract: | An alkaline pectin lyase (PNL) (EC 4.2.2.10) secreted by Brevibacillus borstelensis P35 (GenBank Number: FJ417406) was purified using ammonium sulfate fractionation, anion exchange chromatography on DEAE-cellulose and gel filtration chromatography on Sephadex G-150. The pH and temperature optima of the enzyme were found to be 8.0 and 60 °C. The enzyme does not loose activity up to 60 °C if exposed for 1 h. The values of K m and V max of the enzyme were 0.625 mg/mL and 126.32 s?1, respectively. The molecular weight was found to be 36 ± 01 kDa. The presence of 10 mM concentration of Ca2+, Cu2+, Mn2+, Mg2+, Zn2+, Hg2+, Fe2+ and EDTA, l-cystein, ascorbic acid significantly enhanced the PNL of the purified enzyme. In the course of the laboratory trials, it was demonstrated that PNL from B. borstelensis (P35) could be successfully applied to the production and clarification of fruit juice and oil extraction. |
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