Ismail Abdel-Mohsen S, Abo-Elmagd Heba I, Housseiny Manal M
Department of Chemistry of Natural and Microbial Products, National Research Centre, Dokki, Cairo, Egypt.
Department of Biological and Geological Sciences, Faculty of Education, Ain Shams University, Roxy, Cairo, Egypt.
J Genet Eng Biotechnol. 2016 Jun;14(1):153-159. doi: 10.1016/j.jgeb.2016.05.001. Epub 2016 May 25.
The production of a notable, safe and highly active pectinase by the local fungal strain EF-8 utilizing the abundant pigmented Egyptian onion ( L.) skins (6.5%, w/v) was achieved in 4 days submerged fermentation (SMF) cultures, at temperature and pH of 30 °C and 4.0, respectively. The indigenously produced pectinase was partially purified by 50% batch ethanol precipitation and its general properties were studied following the standard procedures. The lyophilized enzyme preparation was free of any ochra or aflatoxins. The optimum conditions for the partially purified enzyme form were 2 mg/mL and 1% (w/v) enzyme protein and substrate (citrus pectin) concentrations, reaction pH and temperature of 7.0 and 40 °C, respectively. The results presented the low cost onion skins waste as the major substrate for the fungal pectinase production and its subsequent use in perfect fruit (apple, lemon and orange) juices clarification with remarkable stability during and after this process, which certainly enhance fruit juices processing in the tropics.
当地真菌菌株EF-8利用丰富的有色埃及洋葱（L.）皮（6.5%，w/v），在30℃和pH 4.0的条件下，通过4天的深层发酵（SMF）培养，成功生产出一种显著、安全且高活性的果胶酶。通过50%分批乙醇沉淀对本地生产的果胶酶进行了部分纯化，并按照标准程序研究了其一般性质。冻干酶制剂不含任何赭曲霉毒素或黄曲霉毒素。部分纯化酶形式的最佳条件分别为酶蛋白和底物（柑橘果胶）浓度为2 mg/mL和1%（w/v），反应pH为7.0，反应温度为40℃。结果表明，低成本的洋葱皮废料是真菌果胶酶生产的主要底物，其随后用于完美果汁（苹果汁、柠檬汁和橙汁）的澄清，在此过程中及之后具有显著的稳定性，这无疑会促进热带地区的果汁加工。
