CHARACTERIZATION OF BETA-GALACTOSIDASE FROM ALTERNARIA ALTERNATA ON SOLID-STATE CULTIVATION

Bilkay I.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.21, sa.1, ss.29-36, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 1
  • Basım Tarihi: 2009
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.29-36
  • Hacettepe Üniversitesi Adresli: Evet

Özet

The effects of orange peel, lemon peel, apple peel, wheat-bran and watermelon peel on beta-galactosidase production from Alternaria alternata were studied. Beta-galactosidase (EC-3.2.1.23) was produced best by solid-state fermentation of A. alternata on wheat bran. The effects of pH and incubation temperature were studied. The highest enzyme activity was obtained at 50 degrees C and pH 5.0. The enzyme was relatively stable in the pH range 3.0-5.0 and between 20 degrees-50 degrees C. The enzyme maintained 85% of its activity at 20 degrees-30 degrees C and 70% at 50 degrees C. Activity was more than 92% between pH 3.0-5.0 and 42% in 40 min and 50% in 30 min at 60 degrees C. In addition, glucose did not have an inhibitory effect, and galactose had only a slight inhibitory effect.