Purification and Characterization of Polygalacturonase from Screened Aspergillus tubingensis for Coffee Processing

The screened strain that exhibited the highest level of polygalacturonase (PGase) activity based on coffee pectin was selected and identified as Aspergillus tubingensis. Sucrose (2%) and sodium nitrate (3%) were the best carbon and nitrogen sources, respectively, for the strain’s production of PGase...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013, Vol.19(5), pp.813-818
Main Authors: TAI, En-Sheng, HSIEH, Pao-Chuan, SHEU, Shyang-Chwen
Format: Article
Language:English
Subjects:
Aspergillus tubingensis
coffee
pectin
polygalacturonase
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Summary:The screened strain that exhibited the highest level of polygalacturonase (PGase) activity based on coffee pectin was selected and identified as Aspergillus tubingensis. Sucrose (2%) and sodium nitrate (3%) were the best carbon and nitrogen sources, respectively, for the strain’s production of PGase. At 35°C and an initial pH of 4 as culture conditions, the strain showed the highest level of PGase production (15.9 U/mL). The highest activity of purified PGase-1 was observed at 60°C and pH 5. PGase-I activity was highly enhanced by Ca2+, Mn2+, and Ba2+. PGase-I was thermally stable at 50°C, with a half-life of 4 h. High stability was observed after 24 h incubation at pH levels from 3 to 7. The elimination of coffee mucilage was obviously improved by treating with this enzyme.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.19.813