IOP Conference Series: Earth and Environmental Science
Pectinases accelerate the breakdown of the glycosidic bonds in pectin into simpler forms. Pectina... more Pectinases accelerate the breakdown of the glycosidic bonds in pectin into simpler forms. Pectinases in the study were produced using three extraction solvents, three fungi, and six substrates. Citrate buffer, distilled water and 0.1 M NaCl were utilized as extraction solvents. Penicillium sp, Pichia kudriavzevii F2-T429-5 and Aspergillus niger were selectively isolated from the environment and identified. The substrates include; wheat bran, banana peels, orange peels, corn cobs, Thaumatococcus daniellii (sweet prayer plant) fruit peels, and leaves in solid-state fermentation. The dinitro salicylic acid (DNS) technique was used to determine pectinase activity. In comparison to distilled water, the study found that extracting the enzyme from the fermentation medium with 0.1 M NaCl solvent resulted in considerable (p<0.05) activity. The best substrate and fungus were orange peels and Aspergillus niger, respectively. In general, when compared to the yeast Pichia kudriavzevii F2-T429...
Thesis submitted to the Department of Biochemistry and Biotechnology, College of Science in parti... more Thesis submitted to the Department of Biochemistry and Biotechnology, College of Science in partial fulfilment of the requirements for the degree of Master of Science in Biotechnology, 2016
Background: Pectin enzymes are biocatalysts that degrade pectin into simpler forms. Fermentation ... more Background: Pectin enzymes are biocatalysts that degrade pectin into simpler forms. Fermentation is the commonly utilized method for pectinase production. Prior to optimization of pectinase activity, preliminary findings were undertaken to select the best screened microbe (Aspergillus niger), agrowastes and extraction solvents. Solid-state fermentation was employed in the study (optimization process), utilizing the Box-Behnken design in Design-Expert software package version 12.0.3. Results: The results showed 0.1 molar sodium chloride as the best extraction solvent, with the activity higher than the citrate buffer. However, pectinase activity obtained with distilled water was significantly (p<0.05) lower than 0.1 molar sodium chloride. For the substrates employed in the study, the citrus (orange) peel had the highest pectinase activity of ≈0.40 mg per ml. The activity of citrus peels was significantly higher than the activities from each of corn cob, banana peel, wheat bran, Tha...
Background: Owing to the importance of enzyme in fruit processing, demand in quality pectinase ha... more Background: Owing to the importance of enzyme in fruit processing, demand in quality pectinase has increased. As a result, understanding the properties of locally produced pectinase is very important to encourage promotion in its application in the industry. In this study, Aspergillus niger was isolated, screened for its ability to secrete pectinase. The screened Aspergillus niger was used to produce pectinase using solid state fermentation of orange peels. Results: The effect of temperature and its stability, pH and its stability, substrate concentration, metal ions (Na+, Ca2+, Mg2+, K+, Mn2+, Zn2+, Co2+, and Fe2) were also investigated. The characterized pectinase was applied in the clarification of both orange and pineapple juices. The findings revealed that the enzyme was most effective at 50oC and relatively stable at 20oC activity of about 0.50 mg/ml for both. The optimal pH of 5 at about 0.50 mg/ml, and stabilized pH of 4 with approximately similar activity was also obtained....
Pectinases are the group of enzymes that degrade pectin and one of the enzymes widely used in the... more Pectinases are the group of enzymes that degrade pectin and one of the enzymes widely used in the food industry. In the fruit juice industry, pectinases are often used to enhance juice extraction and clarification. This paper reports on the optimal conditions for pectinase production by Saccharomyces cerevisiae and preliminary evaluation of its efficacy in orange juice extraction. Fermentation was carried out on corn cob/orange peel substrate mixture. The crude enzyme wasextracted from the solid medium using different solvent systems after which its usefulness in the extraction of orange juice was evaluated.The optimal conditions established for the enzyme production were; 6 days of fermentation using a ratio of 80:20 percent corn cob and orange peels as substrate, pH 4.0 at 30 o C with an inoculum size of 10.46 x 10 6 cells/ml. Maximum enzyme extraction was achieved using 0.1M NaCl when the fermented mash was agitated for 30 min during enzyme extraction. Enzyme activity was improve...
IOP Conference Series: Earth and Environmental Science
Pectinases accelerate the breakdown of the glycosidic bonds in pectin into simpler forms. Pectina... more Pectinases accelerate the breakdown of the glycosidic bonds in pectin into simpler forms. Pectinases in the study were produced using three extraction solvents, three fungi, and six substrates. Citrate buffer, distilled water and 0.1 M NaCl were utilized as extraction solvents. Penicillium sp, Pichia kudriavzevii F2-T429-5 and Aspergillus niger were selectively isolated from the environment and identified. The substrates include; wheat bran, banana peels, orange peels, corn cobs, Thaumatococcus daniellii (sweet prayer plant) fruit peels, and leaves in solid-state fermentation. The dinitro salicylic acid (DNS) technique was used to determine pectinase activity. In comparison to distilled water, the study found that extracting the enzyme from the fermentation medium with 0.1 M NaCl solvent resulted in considerable (p<0.05) activity. The best substrate and fungus were orange peels and Aspergillus niger, respectively. In general, when compared to the yeast Pichia kudriavzevii F2-T429...
Thesis submitted to the Department of Biochemistry and Biotechnology, College of Science in parti... more Thesis submitted to the Department of Biochemistry and Biotechnology, College of Science in partial fulfilment of the requirements for the degree of Master of Science in Biotechnology, 2016
Background: Pectin enzymes are biocatalysts that degrade pectin into simpler forms. Fermentation ... more Background: Pectin enzymes are biocatalysts that degrade pectin into simpler forms. Fermentation is the commonly utilized method for pectinase production. Prior to optimization of pectinase activity, preliminary findings were undertaken to select the best screened microbe (Aspergillus niger), agrowastes and extraction solvents. Solid-state fermentation was employed in the study (optimization process), utilizing the Box-Behnken design in Design-Expert software package version 12.0.3. Results: The results showed 0.1 molar sodium chloride as the best extraction solvent, with the activity higher than the citrate buffer. However, pectinase activity obtained with distilled water was significantly (p<0.05) lower than 0.1 molar sodium chloride. For the substrates employed in the study, the citrus (orange) peel had the highest pectinase activity of ≈0.40 mg per ml. The activity of citrus peels was significantly higher than the activities from each of corn cob, banana peel, wheat bran, Tha...
Background: Owing to the importance of enzyme in fruit processing, demand in quality pectinase ha... more Background: Owing to the importance of enzyme in fruit processing, demand in quality pectinase has increased. As a result, understanding the properties of locally produced pectinase is very important to encourage promotion in its application in the industry. In this study, Aspergillus niger was isolated, screened for its ability to secrete pectinase. The screened Aspergillus niger was used to produce pectinase using solid state fermentation of orange peels. Results: The effect of temperature and its stability, pH and its stability, substrate concentration, metal ions (Na+, Ca2+, Mg2+, K+, Mn2+, Zn2+, Co2+, and Fe2) were also investigated. The characterized pectinase was applied in the clarification of both orange and pineapple juices. The findings revealed that the enzyme was most effective at 50oC and relatively stable at 20oC activity of about 0.50 mg/ml for both. The optimal pH of 5 at about 0.50 mg/ml, and stabilized pH of 4 with approximately similar activity was also obtained....
Pectinases are the group of enzymes that degrade pectin and one of the enzymes widely used in the... more Pectinases are the group of enzymes that degrade pectin and one of the enzymes widely used in the food industry. In the fruit juice industry, pectinases are often used to enhance juice extraction and clarification. This paper reports on the optimal conditions for pectinase production by Saccharomyces cerevisiae and preliminary evaluation of its efficacy in orange juice extraction. Fermentation was carried out on corn cob/orange peel substrate mixture. The crude enzyme wasextracted from the solid medium using different solvent systems after which its usefulness in the extraction of orange juice was evaluated.The optimal conditions established for the enzyme production were; 6 days of fermentation using a ratio of 80:20 percent corn cob and orange peels as substrate, pH 4.0 at 30 o C with an inoculum size of 10.46 x 10 6 cells/ml. Maximum enzyme extraction was achieved using 0.1M NaCl when the fermented mash was agitated for 30 min during enzyme extraction. Enzyme activity was improve...
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Papers by George Ametefe