Partial purification and characterization of a pectin lyase produced by Penicillium oxalicum in solid-state fermentation (SSF)

An extracellular pectin lyase (PNL) EC. 4.2.2.10, produced by Penicillium oxalicum grown on mandarin peel meal in solid-state fermentation was studied. The enzyme was partially purified by ammonium sulphate precipitation. The partially purified preparation showed a pH optima of 8.0 and was stable over a pH range of 4.0-8.0. The optimum temperature of the thermolabile enzyme was 40°C. The enzyme, however, lost its activity quickly at temperatures over 50°C. The Km of the enzyme was found to be 2.08 mg/mL of citrus pectin, which was substantially lower than the values already reported. Phenolic compounds except tannic acid and several divalent ions and other inhibitors examined had no significant effect on the enzyme activity.