Mathew Abraham, Eldo Abi N, Molly A G
Post Graduate and Research Department of Botany, St. Peter's College, Kolenchery P.O., Kerala, 682311, India.
J Ind Microbiol Biotechnol. 2008 Sep;35(9):1001-5. doi: 10.1007/s10295-008-0375-0. Epub 2008 May 27.
Penicillium strain isolated from citrus fruit was found to produce thermostable polygalacturonases. Optimization of process parameters resulted in high levels of enzyme production after 3 days of incubation at a pH of 5.0 at 30 degrees C in the presence of 1% pectin. The optimum temperature for enzyme activity was 60 degrees C and a pH of 5.5 was found to be the optimal pH. The enzyme showed a high level of thermostability in the presence of substrate with a residual activity of 48% after 2 h of incubation at 60 degrees C. A thermostable nature with a high pH range for activity makes it an industrially important enzyme.
从柑橘类水果中分离出的青霉菌株被发现能产生耐热的聚半乳糖醛酸酶。工艺参数的优化使得在30℃、pH值为5.0、存在1%果胶的条件下培养3天后能产生高水平的酶。该酶的最佳活性温度为60℃，最佳pH值为5.5。在有底物存在的情况下，该酶表现出高度的热稳定性，在60℃孵育2小时后残留活性为48%。其具有热稳定性以及在较宽pH范围内有活性的特性使其成为一种具有工业重要性的酶。
