FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (9): 175-179.doi: 10.7506/spkx1002-6630-201309036

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Purification and Enzyme Properties of Pectinase from Penicillium oxalicu

ZHANG Ming-ai1,2,WANG Bao-wei1,2,*,YUE Bin2,JING Li-zhen2,3,GE Wen-hua2   

  1. 1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;
    2. Waterfowl Research Institute, Qingdao Agricultural University, Qingdao 266109, China;
    3. Haiyang Animal Husbandry and Veterinary Station, Yantai 265100, China
  • Received:2012-08-01 Revised:2013-03-19 Online:2013-05-15 Published:2013-05-07
  • Contact: WANG Bao-wei E-mail:wangbw@qau.edu.cn

Abstract:

Penicillium oxalicum separated from intestine of Wulong goose was used as fermentation microbe. Two major
components (PG and PE) of pectinase were purified from fermented products through salting out by ammonium sulfate,
Sephacryl S-200 gel filtration, and DEAE-Sephadex A-50 ion-exchange chromatography. The enzyme properties such as
optimal pH, temperature, and molecular weight were also studied. The results showed that the purification folds of PG and
PE were 32.21 and 23.98, respectively, and both of them reached up to electrophoretic purity and the molecular weights
of PG and PE were 61.4 kD and 42.2 kD, respectively. The optimal pH and temperature of PG was 5.0 and 40 ℃. PG was
stable in the range of pH 4.0-6.0. The enzyme activity remained stable between 30-40 ℃ with the extension of process
time. The optimal pH and temperature of PE was 6.0 and 50 ℃. PG was stable in the range of pH 5.0-7.0. The enzyme
activity was stable at 30 ℃ and the enzyme activity did not obvious change during 60 min treatment at 40 ℃.

Key words: Penicillium oxalicum, pectinase, separation and purification, technology, enzyme properties

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