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dc.contributor.authorTarı, Canan
dc.contributor.authorDoğan, Nergiz
dc.contributor.authorGöğüş, Nihan
dc.date.accessioned2016-09-02T13:30:20Z
dc.date.available2016-09-02T13:30:20Z
dc.date.issued2008-12-15
dc.identifier.citationTarı, C., Doğan, N., and Göğüş, N. (2008). Biochemical and thermal characterization of crude exo-polygalacturonase produced by Aspergillus sojae. Food Chemistry, 111(4), 824-829. doi:10.1016/j.foodchem.2008.04.056en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://doi.org/10.1016/j.foodchem.2008.04.056
dc.identifier.urihttp://hdl.handle.net/11147/2135
dc.description.abstractCrude exo-polygalacturonase enzyme (produced by Aspergillus sojae), significant for industrial processes, was characterized with respect to its biochemical and thermal properties. The optimum pH and temperature for maximum crude exo-polygalacturonase activity were pH 5 and 55 °C, respectively. It retained 60-70% of its activity over a broad pH range and 80% of its initial activity at 65 °C for 1 h. The thermal stability study indicated an inactivation energy of Ed = 152 kJ mol-1. The half lives at 75 and 85 °C were estimated as 3.6 and 1.02 h, respectively. Thermodynamic parameters, ΔH*, ΔS* and ΔG*, were determined as a function of temperature. The kinetic constants Km and Vmax, using polygalacturonic acid as substrate, were determined as 0.424 g l-1 and 80 μmol min-1, respectively. SDS-PAGE profiling revealed three major bands with molecular weights of 36, 53 and 68 kDa. This enzyme can be considered as a potential candidate in various applications of waste treatment, in food, paper and textile industries.en_US
dc.description.sponsorshipİYTEen_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.foodchem.2008.04.056en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAspergillus sojaeen_US
dc.subjectBiochemical and thermal propertiesen_US
dc.subjectEnzyme characterizationen_US
dc.subjectMicrobial enzymesen_US
dc.subjectPolygalacturonaseen_US
dc.titleBiochemical and thermal characterization of crude exo-polygalacturonase produced by Aspergillus sojaeen_US
dc.typearticleen_US
dc.contributor.authorIDTR41331en_US
dc.contributor.authorIDTR130613en_US
dc.contributor.iztechauthorTarı, Canan
dc.contributor.iztechauthorDoğan, Nergiz
dc.contributor.iztechauthorGöğüş, Nihan
dc.relation.journalFood Chemistryen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume111en_US
dc.identifier.issue4en_US
dc.identifier.startpage824en_US
dc.identifier.endpage829en_US
dc.identifier.wosWOS:000258369600004
dc.identifier.scopusSCOPUS:2-s2.0-46949092740
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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