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Purification and Charcterization of Pectinesterase from Potato | ||
| Journal of Al-Nahrain University - Science | ||
| Article 1, Volume 19, Issue 1, 2016, Pages 134-139 | ||
| Author | ||
| Ayat Adnan Abbas | ||
| Abstract | ||
| Pectin esterase was extracted from potato and determining its activity were investigated. Crude enzyme recorded specific activity 25.18 U / mg and increasing specific activity of the enzyme after dialysis concetraion recording 107.14 U/ mg, then the enzyme peak after using anion ion-exchange chromatography was recorded a specific activity reached 192.31 U /mg and fold of the purification 8.2 and yield 23.34%, either gel filtration was the fold of the purification 19.8times and with specific activity 476. 28 U / mg with the proceeds of 50. 68%. The optimum pH of the pure enzyme was 7.0 and optimum temperature was 50°C, while the stability of the pH of the pure enzyme was pH 8.0 and temperature stability at 60°C. | ||
| Keywords | ||
| extraction; Purification; properties; pectinesterase; Potato | ||
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