Oumer Oliyad Jeilu, Abate Dawit
Department of Biology, Ambo University, P.O. Box 19, Ambo, Ethiopia.
College of Natural Science, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia.
Enzyme Res. 2017;2017:7686904. doi: 10.1155/2017/7686904. Epub 2017 Sep 11.
The demand for enzymes in the global market is projected to rise at a fast pace in recent years. There has been a great increase in industrial applications of pectinase owing to their significant biotechnological uses. For applying enzymes at industrial scale primary it is important to know the features of the enzyme. Thus, this study was undertaken with aims of characterizing the pectinase enzyme from and proving its potential application in demucilisation of coffee. In this study, the maximum pectinase activity was achieved at pH 7.5 and 50°C. Also, the enzyme activity was found stimulated with Mg2+ and Ca2+ metal ions. Moreover, it was stable on EDTA, Trixton-100, Tween 80, and Tween 20. Since strain Btk27 was stable in most surfactants and inhibitors it could be applicable in various industries whenever pectin degradation is needed. The enzyme m and max values were identified as 1.879 mg/ml and 149.6 U, respectively. The potential application of the enzyme for coffee processing was studied, and it is found that complete removal of mucilage from coffee beans within 24 hours of treatment indicates the potential application in coffee processing.
预计近年来全球市场对酶的需求将快速增长。由于果胶酶具有重要的生物技术用途，其在工业应用中已有大幅增加。要在工业规模上应用酶，首先了解酶的特性很重要。因此，本研究旨在对来自[具体来源未提及]的果胶酶进行特性鉴定，并证明其在咖啡脱胶中的潜在应用。在本研究中，果胶酶在pH 7.5和50°C时达到最大活性。此外，发现该酶活性受Mg2+和Ca2+金属离子刺激。而且，它在EDTA、曲通-100、吐温80和吐温20上稳定。由于菌株Btk27在大多数表面活性剂和抑制剂中稳定，在需要果胶降解的任何时候，它都可应用于各种行业。该酶的米氏常数和最大反应速度值分别确定为1.879 mg/ml和149.6 U。研究了该酶在咖啡加工中的潜在应用，发现处理24小时内咖啡豆的黏液被完全去除，表明其在咖啡加工中的潜在应用。
