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Production of Fungal Polygalacturonase from Apple Pomace

Y. D. Hang, E. E. Woodams

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Abstract

Of five cultures examined, Aspergillus niger NRRL 599 was found to yield the highest activity of polygalacturonase (>25 000 units/kg apple pomace fermented). The enzyme was most active at 40°C and exhibited its optimum activity at pH 4.5. The Km and Vmax values for polygalacturonic acid were 2.1 mg/mL and 0.12 mmol/L galacturonic acid/min, respectively. The molecular weight of the enzyme as estimated by the gel filtration method was 34 kDa.

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What this paper is about

Of five cultures examined, Aspergillus niger NRRL 599 was found to yield the highest activity of polygalacturonase (>25 000 units/kg apple pomace fermented). The enzyme was most active at 40°C and exhibited its optimum activity at pH 4.5. The Km and Vmax values for polygalacturonic acid were 2.1 mg/mL and 0.12 mmol/L galacturonic acid/min, respectively. The molecular weight of the enzyme as estimated by the gel filtration method was 34 kDa.

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Available abstract

Of five cultures examined, Aspergillus niger NRRL 599 was found to yield the highest activity of polygalacturonase (>25 000 units/kg apple pomace fermented). The enzyme was most active at 40°C and exhibited its optimum activity at pH 4.5. The Km and Vmax values for polygalacturonic acid were 2.1 mg/mL and 0.12 mmol/L galacturonic acid/min, respectively. The molecular weight of the enzyme as estimated by the gel filtration method was 34 kDa.

Key concepts: Pectinase, Pomace, Aspergillus niger, Food science, Fermentation, Chemistry, Enzyme, Pectin

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