Purification and Enzyme Properties of Pectinase from Penicillium oxalicu
Penicillium oxalicum separated from intestine of Wulong goose was used as fermentation microbe.Two major components (PG and PE) of pectinase were purified from fermented products through salting out by ammonium sulfate,Sephacryl S-200 gel filtration, and DEAE-Sephadex A-50 ion-exchange chromatography.The enzyme properties such as optimal pH, temperature, and molecular weight were also studied.The results showed that the purification folds of PG and PE were 32.21 and 23.98, respectively, and both of them reached up to electrophoretic purity and the molecular weights of PG and PE were 61.4 kD and 42.2 kD, respectively.The optimal pH and temperature of PG was 5.0 and 40 ℃.PG was stable in the range of pH 4.0-6.0.The enzyme activity remained stable between 30-40 ℃ with the extension of process time.The optimal pH and temperature of PE was 6.0 and 50 ℃.PG was stable in the range ofpH 5.0-7.0.The enzyme activity was stable at 30 ℃ and the enzyme activity did not obvious change during 60 min treatment at 40 ℃.
Penicillium oxalicumpectinaseseparation and purificationtechnologyenzyme properties
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