Purification and Charcterization of Pectinesterase from Potato

Authors

  • Ayat Adnan Abbas Biotechnology Research Center, Al-Nahrain University.

Keywords:

Extraction, purification, properties, pectinesterase, potato

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.



Author Biography

  • Ayat Adnan Abbas, Biotechnology Research Center, Al-Nahrain University.



Published

2018-06-06

Issue

Section

Articles

How to Cite

[1]
“Purification and Charcterization of Pectinesterase from Potato”, ANJS, vol. 19, no. 1, pp. 134–139, Jun. 2018, Accessed: Mar. 29, 2024. [Online]. Available: https://anjs.edu.iq/index.php/anjs/article/view/272