Abstract
EFFECT OF TEMPERATURE AND pH ON PECTIN LYASE ACTIVITY PRODUCED BY PENICILLIUM DIGITATUM ON ORANGE PEELS

Gawai D. U.*

ABSTRACT

Pectinolytic enzymes are one of the several extracellular enzymes produced by fungi that break down pectin. Pectin lyase extensively used in the clarification of fruit juices and wines. Currently, they are widely used in industry for retting of natural fibers and extraction of oils from vegetable and citrus peels. In the present study utilization of orange peels as an agro industrial waste for production of pectin lyase (PL) [E.C.4.2.2.10] by Penicillium digitatum, Curvularia lunata and Aspergillus niger was investigated using solid state culture (SSC). The highest level of extracellular pectin lyase was detected with this waste as an inducing substrate. The optimum pectin lyase activity was at pH 4.5,5.5 and 6.5 in case of A.niger, P.digitatum C.lunata respectively. The highest PL activity for all the three fungi was recorded at temperature 40 °C. and incubation time at 50 minutes.

Keywords: Pectin lyase, Orange peels, Penicillium digitatum, Curvularia lunata and Aspergillus niger.


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