Biochemical characterization and stability of bacillus subtilis polygalacturonase produced using hazelnut shells by submerged fermentation

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dc.authorid0000-0003-1050-8206
dc.authorid0000-0002-0537-9860
dc.contributor.authorUzuner, Sibel
dc.contributor.authorÇekmecelioğlu, Deniz
dc.date.accessioned2021-06-23T19:17:07Z
dc.date.available2021-06-23T19:17:07Z
dc.date.issued2020
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractBiochemical and bio-catalytic properties of an enzyme are essential to evaluate its potential industrial applications in food, pharmaceutical, textile, paper and pulp. More specifically, identifying optimal pH and temperature, and their effects on the residual enzyme activity are of high priority in biochemical characterisation. Therefore, in this study, polygalacturonase (PGase) produced as an extracellular enzyme in an earlier study growing Bacillus subtilis on hazelnut shell hydrolysate was evaluated under varying pH and temperature for its stability. The optimal pH and temperature values of the enzyme were found as 7.0, and 50 degrees C, respectively. The enzyme K-m and V-max values were identified as 0.52 mg/mL and 3.27 mu mol/min. The enzyme retained about 93 and 78% of its initial activity at 50 and 60 degrees C after 7 h, respectively. SDS-PAGE revealed a single activity band with molecular weight of 50 kDa. The half-life of PGase at 50 and 60 degrees C were 57.8 and 23 h, respectively. Thus, the results prove the potential of the B. subtilis pectinase produced using hazelnut shells in food processing e.g. extraction and clarification processes or treatment of pectic waste water.en_US
dc.identifier.doi10.1080/10242422.2020.1871332
dc.identifier.endpage274
dc.identifier.issn1024-2422
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85099460413en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage39
dc.identifier.urihttps://doi.org/10.1080/10242422.2020.1871332
dc.identifier.urihttps://hdl.handle.net/20.500.12491/5235
dc.identifier.volume269
dc.identifier.wosWOS:000607426500001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorUzuner, Sibel
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofBiocatalysis And Biotransformationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPH Stabilityen_US
dc.subjectThermal Stabilityen_US
dc.subjectPolygalaturonaseen_US
dc.subjectHazelnut Shell Hydrolysateen_US
dc.titleBiochemical characterization and stability of bacillus subtilis polygalacturonase produced using hazelnut shells by submerged fermentationen_US
dc.typeArticleen_US

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