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University of Ataturk Details Findings in Enzymes and Coenzymes [Purification and characterization of an alkaline pectin lyase produced by a newly...

August 5, 2014



University of Ataturk Details Findings in Enzymes and Coenzymes [Purification and characterization of an alkaline pectin lyase produced by a newly isolated Brevibacillus borstelensis (P35) and its applications in fruit juice and oil extraction]

By a News Reporter-Staff News Editor at Life Science Weekly -- Fresh data on Enzymes and Coenzymes are presented in a new report. According to news reporting out of Erzurum, Turkey, by NewsRx editors, research stated, "An alkaline pectin lyase (PNL) (EC 4.2.2.10) secreted by Brevibacillus borstelensis P35 (GenBank Number: FJ417406) was purified using ammonium sulfate fractionation, anion exchange chromatography on DEAE-cellulose and gel filtration chromatography on Sephadex G-150. The pH and temperature optima of the enzyme were found to be 8.0 and 60 A degrees C. The enzyme does not loose activity up to 60 A degrees C if exposed for 1 h. The values of K (m) and V (max) of the enzyme were 0.625 mg/mL and 126.32 s(-1), respectively."

Our news journalists obtained a quote from the research from the University of Ataturk, "The molecular weight was found to be 36 +/- A 01 kDa. The presence of 10 mM concentration of Ca2+, Cu2+, Mn2+, Mg2+, Zn2+, Hg2+, Fe2+ and EDTA, l-cystein, ascorbic acid significantly enhanced the PNL of the purified enzyme."

According to the news editors, the research concluded: "In the course of the laboratory trials, it was demonstrated that PNL from B. borstelensis (P35) could be successfully applied to the production and clarification of fruit juice and oil extraction."

For more information on this research see: Purification and characterization of an alkaline pectin lyase produced by a newly isolated Brevibacillus borstelensis (P35) and its applications in fruit juice and oil extraction. European Food Research and Technology, 2014;239(1):127-135. European Food Research and Technology can be contacted at: Springer, 233 Spring St, New York, NY 10013, USA. (Springer - www.springer.com; European Food Research and Technology - www.springerlink.com/content/1438-2377/)

Our news journalists report that additional information may be obtained by contacting N. Demir, Ataturk University, Fac Arts & Sci, Dept. of Biol, TR-25240 Erzurum, Turkey. Additional authors for this research include H. Nadaroglu, Y. Demir, C. Isik, E. Taskin, A. Adiguzel and M. Gulluce (see also Enzymes and Coenzymes).

Keywords for this news article include: Turkey, Erzurum, Eurasia, Enzymes and Coenzymes

Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2014, NewsRx LLC


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Source: Life Science Weekly


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