Characterization of Pectinase from Cashew Shell Cake Using Aspergillus niger with Unique Kinetic Properties

The main purpose of the study was to provide a value addition; to a cashew industry by-product:Cashew Shell. Production of newly Pectinase enzyme by Solid State Fermentation and the enzyme has been optimized by using Cashew Shell as substrate has been standardized. Strain has been selected by assessing the fungal strains having the better survival capacity in CNSL and based on the Pectinase production studies (MTCC 1344). Optimum Pectinase production by SSF was obtained when incubated for 96 hours at 45oC and pH 5.The enzyme activity of Pectinase (Polygalactouronase) was determined by measuring the release of reducing groups from polygalactouronic acid. Partially Purified Pectinase powder was obtained by acetone precipitation; followed by filtering the enzyme through Whatman No: 1 filter paper using a vacuum pump. The powdered Pectinase showed more enzyme activity compared to the crude Pectinase enzyme. A 1.78-fold partially purified enzyme and 97% yield was obtained from crude to acetone precipitated. The functional temperature ranged from 10oC to 60oC and the functional pH ranged from 3.0 to 8.0 respectively. The kinetic parameters value were found to be Km=1.284 and Vmax=9.901 u/ml. This work clearly proves that Solid state fermentation which is a cheap method was the suitable technique for the production of Pectinase from Cashew Shell Cake using newly identified strains(MTCC 1344). Thus Pectianse enzyme, a very valuable product was obtained from the wasted Cashew Shell cake.