Faculty of Food Technology and Biotechnology, University of Zagreb
Abstract
Kora je manga, preostala nakon industrijske prerade pulpe voća, bogata pektinom, pa je upotrijebljena kao podloga za proizvodnju novog enzima, poligalakturonaze. Metodom odzivnih površina optimirano je pet ključnih čimbenika pri submerznom uzgoju plijesni
Aspergillus foetidus, i to: omjeri KH2PO4, peptona, MgSO4 i uree, te pH-vrijednost. Provedeno je ukupno 50 eksperimenata, a dobiveni su podaci bili u skladu s predviđenim optimalnim vrijednostima. Rezultati potvrđuju da se iz kore manga može uspješno proizvesti
poligalakturonaza, i to najviše 36,5 U/mL pri optimalnim omjerima (mase po volumenu): KH2PO4 22 %, pepton 0,5 %, MgSO4 0,02 %, urea 0,2 %, te pH-vrijednosti od 5,8. Poligalakturonaza je djelomično pročišćena 3,4 puta i određena je njezina molekularna masa od 34 kDa. Optimalna pH-vrijednost za aktivnost poligalakturonaze bila je 5, a temperatura 55 °C.Pectin-rich mango peel from industrial waste was used as a substrate for the production and characterization of novel polygalactauronase enzyme. Its production was optimized with five important factors; KH2PO4, pH, peptone, MgSO4 and urea by employing response
surface methodology using submerged fermentation with Aspergillus foetidus. Total of 50 experimental runs were carried out and the predicted values for optimization were in good agreement with experimental data. The results showed that a satisfactory production
of polygalacturonase from the mango peel could be achieved, reaching up to 36.5 U/mL under optimized medium conditions of pH=5.8 and (in %, by mass per volume): KH2PO4 0.22, peptone 0.5, MgSO4 0.02 and urea 0.2 %. The polygalacturonase was partially
purified to 3.4-fold and the molecular mass was found to be 34 kDa. The optimum pH and temperature for polygalacturonase activity were 5 and 55 °C, respectively
