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Extraction conditions evaluation of pectin methylesterase produced by solid state culture of Aspergillus niger

Author

Listed:
  • Valeria BORSZCZ

    (Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil
    Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS), Erechim-RS, Brazil)

  • Taísa Renata PIOTROSKI BOSCATO

    (Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil)

  • Karine CENCE

    (Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil)

  • Jamile ZENI

    (Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil)

  • Rogério Luis CANSIAN

    (Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil)

  • Geciane TONIAZZO BACKES

    (Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil)

  • Eunice VALDUGA

Abstract

Different solvents and extraction solutions (distilled water, NaCl, Tween 80, citrate buffer, and acetate buffer) were evaluated for enzymes recovery. The independent variables evaluated were agitation (12-348 rpm), time (4.8-55.2 min), and temperature (13.2-46.8°C) and 10 extraction cycles, using an experimental design (Central composite rotatable design 23). Pectin methyl esterase maximum recovery by solid state culture of Aspergillus niger was 11 U/gwm (31 U/gdm) using NaCl (0.1 mol/l) as solvent at a 5 : 1 (v/w) ratio, 30°C for 55.2 min, at 180 rpm, with one extraction cycle.

Suggested Citation

  • Valeria BORSZCZ & Taísa Renata PIOTROSKI BOSCATO & Karine CENCE & Jamile ZENI & Rogério Luis CANSIAN & Geciane TONIAZZO BACKES & Eunice VALDUGA, 2018. "Extraction conditions evaluation of pectin methylesterase produced by solid state culture of Aspergillus niger," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(6), pages 476-479.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:252-2017-cjfs
    DOI: 10.17221/252/2017-CJFS
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