Year: 2013 | Month: November | Volume 6 | Issue 4s
Characterization of Pectinase from Cashew Shell Cake Using Aspergillus niger with Unique Kinetic Properties
Abstract: <div>The main purpose of the study was to provide a value addition; to a cashew industry by-product:- Cashew Shell. Production of newly Pectinase enzyme by Solid State Fermentation and the enzyme has been optimized by using Cashew Shell as substrate has been standardized. Strain has been selected by assessing the fungal strains having the better survival capacity in CNSL and</div><div>based on the Pectinase production studies (MTCC 1344). Optimum Pectinase production by SSF was obtained when incubated for 96 hours at 45ºC and pH 5.The enzyme activity of Pectinase (Polygalactouronase) was determined by measuring the release of reducing groups from polygalactouronic acid. Partially Purified Pectinase powder was obtained by acetone precipitation; followed by filtering the enzyme through Whatman No: 1 filter paper using a vacuum pump.</div>
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