Studies on productivity and characterization of polygalacturonase from Aspergillus giganteus submerged culture using citrus pectin and orange waste

Applied Biochemistry and Biotechnology

Volumn 144, Issue 2, 2008, Pages 191-200

  Pedrolli, Danielle Biscaro ^a   Gomes, Eleni ^a   Monti, Rubens ^a   Carmona, Eleonora Cano ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Aspergillus giganteus; Citrus pectin; Enzyme characterization; Orange waste; Pectinolytic enzyme; Polygalacturonase

Indexed keywords

BAGASSE; FOOD PROCESSING; SUBSTRATES; SULFATE MINERALS;

ASPERGILLUS GIGANTEUS; CARBON SOURCES; CITRUS PECTIN; ENZYME CHARACTERIZATION; EXTRACELLULAR ACTIVITY; HALF-LIVES; HIGH STABILITY; NATURAL SUBSTRATES; ORANGE WASTE; ORANGE WASTES; PECTINOLYTIC ENZYME; PH RANGE; POLYGALACTURONASE; POLYGALACTURONASE ACTIVITY; PURE SUBSTANCES; SOLE CARBON SOURCE; SUBMERGED CULTURES; THERMAL STABILITY;

POLYSACCHARIDES;

BAGASSE; PECTIN; POLYGALACTURONASE;

ARTICLE; ASPERGILLUS; ASPERGILLUS GIGANTEUS; ENZYME ANALYSIS; ENZYME STABILITY; ENZYME SYNTHESIS; HALF LIFE TIME; NONHUMAN; ORANGE (FRUIT); PH; PROTEIN DEGRADATION; THERMOSTABILITY; BIOSYNTHESIS; CHEMISTRY; CITRUS FRUIT; ENZYMOLOGY; FOOD HANDLING; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; INDUSTRIAL WASTE; TEMPERATURE; TIME;

ASPERGILLUS GIGANTEUS; CITRUS;

ASPERGILLUS; CITRUS; ENZYME STABILITY; FOOD INDUSTRY; FOOD TECHNOLOGY; INDUSTRIAL WASTE; PECTINS; POLYGALACTURONASE; TEMPERATURE; TIME FACTORS;

EID: 44649135283     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12010-007-8059-1     Document Type: Article

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