Production kinetics and characterization of pectinase enzyme from Aspergillus niger

Food grade pectinases from Aspergillus niger are predominantly used as processing aids in industries. In the present investigation, efforts towards standardization for pilot scale production of pectinase enzyme from A. niger were made. The crude enzyme was studied for its kinetics to optimize substrate concentration and processing parameters on the basis of polygalacturonic activity. Km (Michaelis-Mentenconstant) was determined by measuring reaction velocities while temperature and pH range was standardized on the basis of activity of polygalacturonase. The results revealed that Km was observed to be 2.43mg/mL and that the enzyme exhibited maximum activity at 40°C, beyond which the enzyme activity was affected negatively coupled with gradual reduction. The polygalacturonase recorded optimum activity of 5.78 μmol/ml/min at pH 4.5 with substrate concentration of 9 mg/ml respectively, of enzyme activity. Linear increase exhibited by pectinase with increased substrate concentration, remains in agreement with the previously recorded scientific literature.