Extraction, characterization and partial purification of the pectin lyase from passiflora edulis f. flavicarpa O. Deg mesocarp

Abstract

The yellow passion fruit (Passiflora edulis f. flavicarpa O. Deg) is a tropical fruit widely cultivated, consumed and industrialized in Brazil, especially in the production of juices. The peel of passion fruit consists essentially of mesocarp (albedo), rich in pectin, potentially functional in industrial and technological processes. But, due to the presence of the action of pectinolytic enzymes such as pectin lyase (PL), there may be changes that decrease their use as raw material to pectin extraction. Due to its important application, PL has already been characterized in 122 species including bacteria, fungi and yeasts, although there are few reports on sources of plant origin. In this context, this work aims the extraction, enzymatic characterization and partial purification of PL from the albedo of Passiflora edulis f. flavicarpa O. Deg., a source even unprecedented for this enzyme. The results indicated that, after extracting, the enzymatic assay of the sample at a concentration of 70 g.L-1 for 72 h showed PL activity with reduction of kinematic viscosity of 53.7% in high methoxyl pectin (HM). The spectrophotometric test indicated enzyme activity of 547.3 U.g-1 and 9121.2 nkat.g-1 and this sample was selected for the other analyzes. The enzyme characterization indicated that 5.5 is the optimum pH of the enzyme. Fractionated precipitation with 30% ethanol (v/v) showed the highest activity of PL and analysis by SDS-PAGE (12%) of the chromatography fractions revealed non-pure fractions of PL.