INVESTIGATION OF ENZYME PRODUCTION CONDITION AND CHARACTERIZATION OF PECTINASE SECRETED BY FUNGI ISOLATED FROM MANGROVE APPLE PEEL
Main Article Content
Abstract
Pectinase is an enzyme that catalyzes the pectin degradation reaction and is widely used in the food industry, obtained from many sources such as plants and microorganisms. This study aims to identify an isolated pectinase-producing fungus isolated from the mangrove apple peel, investigate the conditions of semi-solid-state, such as substrate, pH, and humidity for the best pectinase activity. Then, the conditions for protein precipitation and the effects of pH, temperature, and reaction time of the enzyme after precipitation were investigated. The results showed that the best pectinase-producing fungus isolated from the mangrove apple peel was identified as Penicillium chrysogenum. The environment containing grapefruit pulp, 40% humidity, and pH 4 was the best condition for the fungus to grow and produce pectinase. After precipitation with 75% ethanol, pectinase had the best activity at pH 5, 40oC after 90 minutes with 149,91±6,54 UI/ml.
Keywords
activity, mangrove apple peel, pectinase, Penicillium chrysogenum
Article Details
References
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