Production and Utilization of Pectin Trans-Eliminase from Aspergillus D-11

  • Published : 1978.04.01

Abstract

The condition necessary for maximal production of pectin trans-eliminase by culturing Aspergillus D-11 on a moistened wheat bran medium was studied. The maximum production of pectin trans-eliminase was obtained after cultivation for two, days at $29^{\circ}C.$ One tenth milligram of crude pectin trans-eliminase of Aspergillus D-11 having 0.15 units of activity could clarify 15-20 ml of apple juice within 3 hours at $40^{\circ}C.$ Optimal pH and temperature for clarifying apple juice by the crude-enzyme were found to be pH 4.5~5.0 and $45^{\circ}C$ respectively.

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