Application and optimization of solid-state fermentation process for enhancing polygalacturonase production by Penicillium expansum

作     者：Mingming Zhu Hongju He Mingtao Fan Hanjun Ma Haiwei Ren Jie Zeng Haiyan Gao 

作者机构：School of Food ScienceHenan Institute of Science and TechnologyXinxiang 453003China College of Food Science and EngineeringNorthwest A&F UniversityYangling 712100China School of Life Science and EngineeringLanzhou University of TechnologyLanzhou 730050China 

出 版 物：《International Journal of Agricultural and Biological Engineering》 (国际农业与生物工程学报（英文）)

年 卷 期：2018年第11卷第6期

页      面：187-194页

核心收录：

学科分类：0817[工学-化学工程与技术] 08[工学] 

基　　金：The authors would like to thank the High-Level Talent Scientific Research Staring Foundation(No.2015015)provided by Henan Institute of Science&Technology Key Scientific Research Project(17A550001)supported by Education Department of Henan Province Program for Innovative Research Talents(in Science and Technology)of Henan Provincial University(16HASTIT015) Excellent Youth Foundation of Henan Scientific Committee(174100510003) 

主　　题：solid-state fermentation(SSF) polygalacturonase Penicillium expansum juice clarification agricultural wastes 

摘      要：Penicillium expansum 3.5425 was applied in solid-state fermentation(SSF)of agricultural wastes for polygalacturonase *** various carbon additives,apple pomace was most suitable for the biosynthesis of polygalacturonase(1440.57 U/g).Optimization of medium parameters using rotational orthogonal design(ROD)experiment combined with optimal fermentation conditions resulted in a 2.72-fold increase in the polygalacturonase *** using ammonium sulphate precipitation,ion-exchange and gel-permeation chromatography,the polygalacturonase produced by *** 3.5425 was finally purified which had specific activity of 19269 U/mg and molecular weight of 30 *** enzyme was remarkably active in the pH range of 3-5 and at 50℃,which makes it more acceptable in the industrial ***,partially purified polygalacturonase(875.15 U/mL)was used for apple juice clarification and the clarity at 0.4 mL/kg was maximum,which reveals a great potential of polygalacturonase in food industry.