Pretreatment of selected peels for polygalacturonase production by Aspergillus awamori CICC 2040: Purification and application in mango juice extraction

Adedeji, Olajide Emmanuel; Ezekiel, Olufunke Oluseyi

doi:10.1016/j.biteb.2019.100306

Cited by 13 publications

(6 citation statements)

References 37 publications

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“…Lower ∆G and ∆S were recorded for purified PGs compared to the crude PGs and this implied increased enzyme-substrate interaction and orderliness of structure (26). This could be attributed to the reduction of interfering compounds, such as phenolic and colour compounds, which would have otherwise reduced the degree of interaction between the enzyme and the substrate (21).…”

Section: Thermodynamic Properties Of Polygalacturonasementioning

confidence: 92%

“…However, information on the properties of these enzymes as influenced by the pretreatment of residues is sparsely reported. In our previous study (21), it was observed that pretreatment of orange and plantain peels enhanced the activity, stability, chemical composition, and physical properties of PG produced by Aspergillus awamori CICC 2040. However, further studies are required to evaluate the correlation between residue pretreatment, inactivation kinetics, and thermodynamic properties of microbial enzymes.…”

Section: Introductionmentioning

confidence: 92%

“…Fungal strain Aspergillus awamori CICC 2040 was maintained on malt extract agar (MEA) (ACROS Organics, USA) at 28 °C for 6 days. Inoculums for the experiments were prepared from heavily sporulated MEA slants (21).…”

Section: Culturing Of Microorganismmentioning

confidence: 99%

“…This result suggested that the pretreatment of the peels enhanced the thermal unfolding of the enzyme (24), and thus, improved its stability. The variation in ∆H and ∆G of the PGs could be due to differences in pectin and sugar contents of the peels as a result of the pretreatment operation (21). Han et al (32) also reported variation in the thermodynamic properties of bread wastes due to differences in their chemical composition.…”

Section: Thermodynamic Properties Of Polygalacturonasementioning

confidence: 99%

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Inactivation kinetics and thermodynamic properties of polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange and plantain peels

Adedeji¹,

Ezekiel

2020

ACTA PERIOD TECHN

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This study investigated the effect of pretreatment of orange and plantain peels on the inactivation kinetics and thermodynamic properties of polygalacturonase (PG) produced by Aspergillus awamori CICC 2040. Orange and plantain peel powders were subjected to microwave-assisted NaOH pretreatment and used as substrates for PG production. Un-treated peels served as controls. The PG was purified using acetone precipitation and column chromatography, and the inactivation kinetics, temperature dependency, and thermodynamic properties of the crude and purified PGs were determined. Higher inactivation rate constant was obtained for crude PG produced using pretreated orange peel (CPOF) and plantain peel (CPPF) compared to PG produced using untreated orange peel (Uo) and plantain peel (Up). At all the temperatures considered, higher half-life and decimal reduction time were recorded for CPOF and CPPF compared to Uo and Up. The highest half-life (45.60 min) and decimal reduction time (151.49 min) were recorded for CPOF at 60 ?C. Lower half-life and decimal reduction time were obtained for purified PGs compared to the crude PG. Polygalacturonase produced from pretreated peels had lower activation energy than those produced from untreated ones. The higher activation energy was recorded for the PG produced using orange peel compared to the one from plantain peels. The enthalpy of CPOF and CPPF was slightly lower than Uo and Up. The pretreatment of the peels resulted in a reduction of Gibbs free energy (?G ) and entropy (?S) of crude and purified PG. Higher ?G and ?S were recorded for the purified PG compared to the crude PG. Negative entropy and enthalpy were recorded for all the PGs. The findings from this study showed that the kinetic and thermodynamic properties of PG, produced by Aspergillus awamori CICC 2040, were enhanced by the pretreatment of orange and plantain peels.

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Section: Thermodynamic Properties Of Polygalacturonasementioning

confidence: 92%

Section: Introductionmentioning

confidence: 92%

Section: Culturing Of Microorganismmentioning

confidence: 99%

Section: Thermodynamic Properties Of Polygalacturonasementioning

confidence: 99%

See 2 more Smart Citations

Inactivation kinetics and thermodynamic properties of polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange and plantain peels

Adedeji¹,

Ezekiel

2020

ACTA PERIOD TECHN

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“…Many polygalacturonases have been purified and characterized from fungi, yeasts, and bacteria [9,10], among which fungal polygalacturonases are good candidates for the industrial production due to their stability at pH 4.0-6.0 [4,11]. Then, a variety of microorganisms including Aspergillus niger, Aspergillus tamari, Aspergillus oryzae, Penicillium, Bacillus, Fusarium and Saccharomyces species have been reported for its synthesis [12]. However, a robust polygalacturonase for bioprocesses involves not only a high catalytic activity but also acid-and thermo-stability against different physiochemical conditions.…”

Section: Introductionmentioning

confidence: 99%

Biochemical Characterization of Two Polygalacturonases Purified from the Digestive Juice of the Snail Limicolaria flammea

Kanga

Koffi

Sea

et al. 2021

BJI

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Polygalacturonases constitute the major part of pectinase preparations for many bioprocess purposes. Investigation on the digestive juice of snail Limicolaria flammea led to purification of two polygalacturonases named PG1 and PG2. Properties of these enzymes were examined to explore their potential in biotechnology applications. A three steps procedure including size exclusion, anion and cation exchange and hydrophobic interaction chromatography were used for purification. The enzymes PG1 and PG2 had native molecular weights of approximately 46 and 86 kDa, respectively and functioned both as monomeric structures. The purified polygalacturonases PG1 and PG2 showed optimum hydrolysis activities at 50°C in sodium acetate buffer pH 5.6. The common inhibitor of the two purified polygalacturonases activity were Mn2+, Ca2+, Zn2+, EDTA, SDS and L-cystein. NH3+ stimulate the polygalacturonase PG1 while Ba2+ was an activator for polygalacturonase PG2. Substrate specificity indicated that these enzymes hydrolyse a broad range of pectin from different sources. The highest activity of PG1 was observed with apple pectin and lemon pectin while PG2 showed its highest activity with orange pectin. The catalytic efficiency of PG1 was highest for lemon pectin (0.125 µmol/min/mL) and orange pectin (0.124 µmol/min/mL). PG2 displayed highest catalytic efficiency (0.325 µmol/min/mL) towards orange pectin. These results suggest that orange and lemon pectin would be the potential physiological substrates of the two purified enzymes.

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Fungal Enzymes in the Production of Biofuels

Soni

Sharma

et al. 2023

Fungi and Fungal Products in Human Welfare and Biotechnology

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Pretreatment of selected peels for polygalacturonase production by Aspergillus awamori CICC 2040: Purification and application in mango juice extraction

Cited by 13 publications

References 37 publications

Inactivation kinetics and thermodynamic properties of polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange and plantain peels

Inactivation kinetics and thermodynamic properties of polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange and plantain peels

Biochemical Characterization of Two Polygalacturonases Purified from the Digestive Juice of the Snail Limicolaria flammea

Fungal Enzymes in the Production of Biofuels

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