Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5244
Title: Optimization of the process parameters for the utilization of orange peel to produce polygalacturonase by solid-state fermentation from an Aspergillus sojae mutant strain
Authors: Demir, Hande
Göğüş, Nihan
Tarı, Canan
Heerd, Doreen
Lahore, Marcelo Fernandez
Demir, Hande
Göğüş, Nihan
Tarı, Canan
Izmir Institute of Technology. Food Engineering
Keywords: Aspergillus sojae
Orange peel
Polygalacturonase
Response surface methodology
Spore production
Issue Date: 2012
Publisher: TUBITAK
Source: Demir, H., Göğüş, N., Tarı, C., Heerd, D., and Lahore, M. F. (2012). Optimization of the process parameters for the utilization of orange peel to produce polygalacturonase by solid-state fermentation from an Aspergillus sojae mutant strain. Turkish Journal of Biology, 36(4), 394-404. doi:10.3906/biy-1104-23
Abstract: The effect of orange peel concentration, HCl concentration, incubation time and temperature, and inoculum size on the spore count and activity of polygalacturonase (PG) enzyme produced from Aspergillus sojae M3 by solidstate fermentation was screened using 2k factorial design. Orange peel and HCl concentrations and incubation time were significant factors affecting the responses. Optimum conditions favoring both PG and spore production from Aspergillus sojae M3 were determined as 2% orange peel and 50 mM HCl concentrations at 22 °C and 4.3 days of incubation. An overlay plot was constructed for use as a practical chart for production of high enzyme activity (>35.0 U/g substrate) and spore count (9.0 × 108 to 2.0 × 109 spore/mL) by superimposing the contours of PG activity and spore count responses. The accuracy and reliability of the constructed models on the responses was validated with the maximum calculated error rate between the predicted and actual activities at 14.1% and 22.4%, respectively. © TÜBİTAK.
URI: http://doi.org/10.3906/biy-1104-23
http://hdl.handle.net/11147/5244
ISSN: 1300-0152
1303-6092
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
TR Dizin İndeksli Yayınlar / TR Dizin Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

Files in This Item:
File Description SizeFormat 
5244.pdfMakale326.94 kBAdobe PDFThumbnail
View/Open
Show full item record

CORE Recommender

SCOPUSTM   
Citations

25
checked on Sep 18, 2021

WEB OF SCIENCETM
Citations

24
checked on Sep 18, 2021

Page view(s)

8
checked on Sep 21, 2021

Download(s)

10
checked on Sep 21, 2021

Google ScholarTM

Check

Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.