Kinetic and thermodynamic insight of a polygalacturonase: A biocatalyst for industrial fruit juice clarification

In this study, complete purification, characterization, and immobilization of polygalacturonase (pectinase) from Penicillium notatum were carried out to achieve an economical suitable alternative for industrial fruit juice clarification. Biosynthesis was under pre-optimized conditions employing solid-state fermentation at a pilot scale using wheat bran. The enzyme subjected series steps purification including ion-exchange chromatography. After that, the purified characterized its kinetics thermodynamic parameters along with effect on performance studied. Finally, acidic tested clarifying abilities fresh apple juice. Purification fold 2.98 attained increased specific activity 256U/mg. Purified showed molecular weight 38 kDa, optimum temperature 50°C, pH 5, 50% stability 84% 5. “Vmax” “Km” evaluated be 250U/mg 0.11mg/mL, respectively hydrolyzing pectin. From Arrhenius plot, activation energy (Ea), enthalpy (?H), entropy (?S) found 6.35 KJ/mol, 3.67 -1.1KJ/mol, respectively. Among metal ions, most Organic solvents inhibitors inhibited activity. Nano emulsion-based pectinase exhibited better stability. effective agent clarification