Tarı, CananTarı, CananDoğan, NergizGöğüş, Nihan03.08. Department of Food Engineering03. Faculty of Engineering01. Izmir Institute of Technology2016-09-022016-09-022008-12-15Tarı, 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.2008.04.0560308-8146http://doi.org/10.1016/j.foodchem.2008.04.056http://hdl.handle.net/11147/2135Crude 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.eninfo:eu-repo/semantics/openAccessAspergillus sojaeBiochemical and thermal propertiesEnzyme characterizationMicrobial enzymesPolygalacturonaseArticle2-s2.0-4694909274010.1016/j.foodchem.2008.04.056