Czech J. Food Sci., 2018, 36(6):476-479 | DOI: 10.17221/252/2017-CJFS

Extraction conditions evaluation of pectin methylesterase produced by solid state culture of Aspergillus nigerFood Technology and Economy, Engineering and Physical Properties

Valeria BORSZCZ1, 2, Taísa Renata PIOTROSKI BOSCATO1, Karine CENCE1, Jamile ZENI1, Rogério Luis CANSIAN1, Geciane TONIAZZO BACKES1, Eunice VALDUGA1*
1 Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil
2 Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS), Erechim-RS, Brazil

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

Published: December 31, 2018  Show citation

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BORSZCZ V, PIOTROSKI BOSCATO TR, CENCE K, ZENI J, CANSIAN RL, TONIAZZO BACKES G, VALDUGA E. Extraction conditions evaluation of pectin methylesterase produced by solid state culture of Aspergillus niger. Czech J. Food Sci. 2018;36(6):476-479. doi: 10.17221/252/2017-CJFS.
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