Production of pectin lyase from Geobacillus pallidus p26, purification, characterization and fruit juice application

TLDR: The purified pectin lyase enzyme was used for getting fruits juices and it was found that yields of fruits juices increased when they were compared with control.

Abstract: A bacterial strain was isolated from Pasinler hot spring, Erzurum, Turkey. The purifi ed thermophilic isolate was identifi ed as Geobacillus pallidus P26 and used to produce extracellular pectin lyase (EC 4.2.2.10). Pectin lyase enzyme was purifi ed 34 fold by using DEAE-cellulose anion exchange column chromatography and characterized. Molecular weight of the enzyme was determined as 56 kDa by using Sephadex G-100 gel fi ltration chromatography. Purifi cation of enzyme was verifi ed by SDS-PAGE. The pH- and temperature optima of enzyme were determined (pH 9.0 and 60 oC, respectively). Pectin lyase was mostly stable at 50 oC for 24 hours. Its' activity decreased to 50 % for 24 h at 60 o C. K M and V max were calculated as 24.8 mg/mL and 2+ but not by Mg 2+ . The purifi ed pectin lyase enzyme was used for getting fruits juices. It was found that yields of fruits juices increased when they were compared with control.