Yadav Kaushlesh K, Garg Neelima, Kumar Devendra, Kumar Sanjay, Singh Achal, Muthukumar M
J Environ Biol. 2015 Jan;36(1):255-9.
Polygalacturonase (PG) degrades pectin into D-galacturonic acid monomers and is used widely in food industry especially for juice clarification. In the present study,. fermentation conditions for polygalacturonase production by Asgergillus niger NAIMCCF-02958, using mango peel as substrate, were optimized using the 2(3) factorial design with central composite rotatable experimental design (CCRD) of response surface methodology (RSM). The maximum PG activity 723.66 U g(-1) was achieved under pH 4.0, temperature 30 degrees C and 2% inoculum by response surface curve. The experimental value of PG activity wkas higher 607.65 U g(-1) than the predicted value 511.75 U g(-1). Under the proposed optimized conditions, the determination coefficient (R2) was equal to 0.66 indicating that the model could explain 66% of the total variation as well as establish the relationship between the variables and the responses. ANOVA analysis and the three dimensional plots also confirmed interactions among the parameters.
聚半乳糖醛酸酶（PG）可将果胶降解为D-半乳糖醛酸单体，在食品工业中广泛应用，尤其用于果汁澄清。在本研究中，以芒果皮为底物，采用响应面法（RSM）的中心复合旋转实验设计（CCRD）的2(3)析因设计，对黑曲霉NAIMCCF - 02958产聚半乳糖醛酸酶的发酵条件进行了优化。通过响应面曲线可知，在pH 4.0、温度30℃和接种量2%的条件下，聚半乳糖醛酸酶的最大活性达到723.66 U g(-1)。聚半乳糖醛酸酶活性的实验值为607.65 U g(-1)，高于预测值511.75 U g(-1)。在所提出的优化条件下，决定系数（R2）等于0.66，表明该模型可以解释总变异的66%，并建立变量与响应之间的关系。方差分析和三维图也证实了各参数之间的相互作用。
