Synthesis and potential application of polygalacturonase from a penicillium brasilianum isolate

Abstract

The aim of this study was to evaluate the synthesis of pectinase from Penicillium brasilianum in shake flasks and address their potential for industrial applications. A Plackett-Burman design followed by a complete second order design were used for the screening of most important factors and to maximize the polygalacturonase activity, respectively. Maximum polygalacturonase activity was 52.8 U mL-1 at 48 hours of bioproduction. The kinetic evaluation for substrate consumption showed that 42% total organic carbon, 52 nitrogen, 23 magnesium, and 60% potassium were consumed. The crude enzyme complex was used on commercial mango juice clarification, and, at a 0.5% concentration (v v-1) reduced viscosity by 10%, turbidity by 12% and clarification by 23%. Therefore, the results presented in this study could provide valuable and beneficial information for the food and enzyme industries (juice) as well as being a new landmark to microbiology by providing essential knowledge on P. brasilianum growing needs.