A novel acidic and low-temperature-active endo-polygalacturonase from Penicillium sp. CGMCC 1669 with potential for application in apple juice clarification

Partial purification and Characterization of Two Pectinases (Polygalacturonase and Pectin lyase) from Papaya Pericarp (Carica papaya cv. solo 8)

“…This pH range is almost similar to that of the purified polygalacturonase of Penicillium sp. CGMCC 1669 which is between pH 4 and pH 6 (Yuan et al, 2011). These results suggest that this pH range (4.5-5.5) would be favorable for the expression of the enzyme.…”

Purification and Characterization of Polygalacturonase Produced by Aspergillus niger AN07 in Solid State Fermentation

“…Singh and Rao [34] reported two polygalacturonases from A. niger namely PG II and PG IV having molecular weight 61 and 38 kDa, respectively. Yuan et al [20] reported cloning of Penicillium sp. polygalacturonase I having molecular mass 37.5 kDa into Pichia pastoris.…”

“…In another report, the Km of polygalacturonase from A. niger was found to be 0.083 mg/ml and Vmax 18.21 µmol/ml/min. Yuan et al [20] reported Km and Vmax of polygalacturonase to be 19.5 mg/ml and 909.1 U/min/mg, respectively. (Fig.…”

“…Mucor flavus [2], M. circinelloides [10], A. niger [11][12][13], A. awamori [14,15], A. carbonarius [16], Rhizopus oryzae ______________________________ *Corresponding author: Email: ak_sbt@yahoo.com [17], Sclerotium rolfsii [18], Penicillium sp. [19,20], Bispora sp. [21] and Neosartorya fischeri [22].…”

Modification of Cell Wall Degrading Enzymes from Soursop (Annona muricata) Fruit Deterioration for Improved Commercial Development of Clarified Soursop Juice (A Review)

“…Their results indicated the potential of A. niger T0005007-2 enzymes for biotechnological application in fruit processing and for the juice production industry. A Protease (Enzeco) and a pectinase (Pectinex Smash®) for clarification of cherry juice [50,51] (Pinelo et al), a novel acidic and low-temperature active endopolygalacturonase from Penicillium sp. CGMCC 1669 for clarification of apple juice (Yuan et al), the clarification of orange juice by crude fungal pectinase from citrus peel by Rhizopus oryzae [47] [54] studied the isolation, purification and characterization of pectinase (Pectin methyl esterase) produced form apple pomace and they reported that the addition of pectinase significantly increased the colour, total soluble solids (TSS), titratable acidity and total sugars in the enzymatically extracted juices with desirable activity of the enzyme.…”