Hacer YAMANCI, Kader POTURCU, Ismail OZMEN, Hacı Halil BIYIK

Yerel Su İzolatı Aspergillus Fumigatus 2101 Suşu Tarafından Atık Malzemeler ile Pektinaz Üretimi ve Enzimin Saflaştırılması ve Karakterizasyonu

B u çalışmada, pektin liyaz PL yerel su kaynaklarından izole edilen Aspergillus fumigatus 2101 suşundan elde edildi. PL, amonyum sülfat çöktürmesi, jel filtrasyon ve iyon değişim kromatografisi kullanılarak saflaştırıldı. Bu saflaştırma basamaklarından sonra, 12.4 saflaştırma katsayısı elde edildi. PL’nin optimum pH ve sıcaklığı sırasıyla 8.0 ve 40˚C’de 70 dakikadır. PL’nin molekül ağırlığı 11.5 kDa’dur. Sıvı besi ortamında maksimum PL aktivitesi meyve pulpları ile elde edilmiştir. Stabilite deneyleri, PL’nin 4˚C’de 20 aya kadar kararlı olduğunu göstermiştir. En yüksek PL aktivitesi karbon kaynağı olarak sitrus pectin kullanıldığında elde edilmiştir. PL, FeSO, FeCl ve askorbik asit tarafından güçlü bir şekilde aktive edilmiştir

Anahtar Kelimeler:

Pektin liyaz, Aspergillus, kromatografi, inhibisyon, iyonlar

Pectinase Production with Waste Materials by Local Water Isolate of Aspergillus fumigatus Strain 2101 and Purification and Characterization of the Enzyme

In this study, pectin lyase PL was obtained from Aspergillus fumigatus strain 2101 which was isolated from local water sources. PL was purified using ammonium sulphate precipitation, gel filtration and ion-exchange chromatography. After these purification steps, 12.4 purification fold was obtained. The optimum pH and tem- perature of PL were 8.0 and 40 ̊C at 70 min, respectively. The molecular weight of PL was 11.5 kDa. Maximum PL activity was obtained with fruit pulps in submerged culture medium. Stability assays showed that the PL was stable till 20 months at 4 ̊C. The highest PL activity was obtained using citrus pectin as carbon source. PL was strongly activated by FeSO4, FeCl3 and ascorbic acid.

Keywords:

Pectin lyase, Aspergillus, chromatography, Inhibition, ions,

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