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Production and Optimization of Pectinase from Pomelo Through Solid State-Fermentation

Thesis Info

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Author

Kanza Razzaq Hussain

Institute

Virtual University of Pakistan

Institute Type

Public

City

Lahore

Province

Punjab

Country

Pakistan

Thesis Completing Year

2019

Thesis Completion Status

Completed

Subject

Software Engineering

Language

English

Link

http://vspace.vu.edu.pk/detail.aspx?id=323

Added

2021-02-17 19:49:13

Modified

2024-03-24 20:25:49

ARI ID

1676721023730

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Pectinase recognized as an industrial important enzymes which occupies 10 percent in enzyme production of world while 25 percent of food production. While keeping in view in the light of above scenario the study was design to produce pectinase from local agro wastes. The Pomelo (Citrus Grandis) was considered as novel substrate for pectinase production through solid state fermentation by Aspergillus niger. In first portion of this study, the OFAT (one factor at a time) was opted for optimizing the conditions of temperature, pH and time period for pectinase production. While the other factor was optimized thorugh RSM-DOE (Respone Surface Methadology), a statistical tool for the analysis of variant factor on pectinase activity. About 14 RSM trial were conducted by employing following condition i.e. Substrate (3-28g), inoculum level (1.5-7.5ml) nitrogen (0.625-1.375g), moisture (5-105%). The highest activity of pectinase was observed at pH (5), temperature (30 ?C), incubation day (4 ) by OFAT. In RSM maximum activity at 279.2 U/mL were achieved at optimize temperature 30 ?C, pH 5, day 4 th , moisture level 30%, inoculum size 6ml, substrate 3g and nitrogen level at 0.250g. For purification, ammonium sulphate, dialysis and gel chramatograpghy was performed. The results indicates that at 60% ammounium sulphate precipitation was achieved with specific enzyme activity at 0.856U/mg recorded after purification. Present finding proved that Pomelo peel was abundant and cheap source for production at commercial.
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