Extraction conditions evaluation of pectin methylesterase produced by solid state culture of Aspergillus niger

Valeria Borszcz, Taísa Renata PIOTROSKI Boscato, Karine Cence, Jamile Zeni, Rogério Luis Cansian, Geciane TONIAZZO Backes and Eunice Valduga
Additional contact information
Valeria Borszcz: Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil
Taísa Renata PIOTROSKI Boscato: Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil
Karine Cence: Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil
Jamile Zeni: Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil
Rogério Luis Cansian: Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil
Geciane TONIAZZO Backes: Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil

Czech Journal of Food Sciences, 2018, vol. 36, issue 6, 476-479

Abstract: Different solvents and extraction solutions (distilled water, NaCl, Tween 80, citrate buffer, and acetate buffer) were evaluated for enzymes recovery. The independent variables evaluated were agitation (12-348 rpm), time (4.8-55.2 min), and temperature (13.2-46.8°C) and 10 extraction cycles, using an experimental design (Central composite rotatable design 23). Pectin methyl esterase maximum recovery by solid state culture of Aspergillus niger was 11 U/gwm (31 U/gdm) using NaCl (0.1 mol/l) as solvent at a 5 : 1 (v/w) ratio, 30°C for 55.2 min, at 180 rpm, with one extraction cycle.

Keywords: pectinases; recovery; solid state culture (search for similar items in EconPapers)
Date: 2018
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/252/2017-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/252/2017-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:252-2017-cjfs

DOI: 10.17221/252/2017-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().