Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2135
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dc.contributor.authorTarı, Canan-
dc.contributor.authorDoğan, Nergiz-
dc.contributor.authorGöğüş, Nihan-
dc.date.accessioned2016-09-02T13:30:20Z
dc.date.available2016-09-02T13:30:20Z
dc.date.issued2008-12-15
dc.identifier.citationTarı, C., Doğan, N., and Göğüş, N. (2008). Biochemical and thermal characterization of crude exo-polygalacturonase produced by Aspergillus sojae. Food Chemistry, 111(4), 824-829. doi:10.1016/j.foodchem.2008.04.056en_US
dc.identifier.issn0308-8146
dc.identifier.issn0308-8146-
dc.identifier.urihttp://doi.org/10.1016/j.foodchem.2008.04.056
dc.identifier.urihttp://hdl.handle.net/11147/2135
dc.description.abstractCrude exo-polygalacturonase enzyme (produced by Aspergillus sojae), significant for industrial processes, was characterized with respect to its biochemical and thermal properties. The optimum pH and temperature for maximum crude exo-polygalacturonase activity were pH 5 and 55 °C, respectively. It retained 60-70% of its activity over a broad pH range and 80% of its initial activity at 65 °C for 1 h. The thermal stability study indicated an inactivation energy of Ed = 152 kJ mol-1. The half lives at 75 and 85 °C were estimated as 3.6 and 1.02 h, respectively. Thermodynamic parameters, ΔH*, ΔS* and ΔG*, were determined as a function of temperature. The kinetic constants Km and Vmax, using polygalacturonic acid as substrate, were determined as 0.424 g l-1 and 80 μmol min-1, respectively. SDS-PAGE profiling revealed three major bands with molecular weights of 36, 53 and 68 kDa. This enzyme can be considered as a potential candidate in various applications of waste treatment, in food, paper and textile industries.en_US
dc.description.sponsorshipİYTEen_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofFood Chemistryen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAspergillus sojaeen_US
dc.subjectBiochemical and thermal propertiesen_US
dc.subjectEnzyme characterizationen_US
dc.subjectMicrobial enzymesen_US
dc.subjectPolygalacturonaseen_US
dc.titleBiochemical and thermal characterization of crude exo-polygalacturonase produced by Aspergillus sojaeen_US
dc.typeArticleen_US
dc.authoridTR41331en_US
dc.authoridTR130613en_US
dc.institutionauthorTarı, Canan-
dc.institutionauthorDoğan, Nergiz-
dc.institutionauthorGöğüş, Nihan-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume111en_US
dc.identifier.issue4en_US
dc.identifier.startpage824en_US
dc.identifier.endpage829en_US
dc.identifier.wosWOS:000258369600004en_US
dc.identifier.scopus2-s2.0-46949092740en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.foodchem.2008.04.056-
dc.relation.doi10.1016/j.foodchem.2008.04.056en_US
dc.coverage.doi10.1016/j.foodchem.2008.04.056en_US
local.message.claim2022-06-03T15:11:59.234+0300|||rp02310|||submit_approve|||dc_contributor_author|||None*
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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