Production of alkaline pectinase from Bacillus sp. and it's characterization

In this study, the alkaline pectinase was produced by Paenibacillus illinoisensis(CUHK1) isolated from different areas of fruit tree soil and the produced enzyme has been characterized. The strains were inoculated into producing media (containing %0.5 pectin) and incubated at 37 °C for 48 hours. Then the bacteria culture was stained with 5 ml iodine solution for the detection of pectinase activity Total 117 strains were tested for the enzyme activity and 18 of them showed pectinase activity. The molecular weight of partially purified pectinase was determined as 32 kDa by SDS-PAGE and zymogram analysis. Optimum activity of pectinase was detemined at pH 10.0 and 50 °C. After 60 min of incubation at 20-90 °C, 80% of the activity was maintained at 50 °C. The activity loss was clearly seen at the temperatures over °60 C. pH stability of pectinase was tested at the pH range of 6-11 with an incubation of 60 min. The enzyme activity was stable at pH 9.0, however, it decreased to 77% at pH 12. The effect of some different chemicals on pectinase activity was examined. The activity induced with 1 mM and 10 mM CaCl2. It also conserved its activity in presence of Triton X-100 and SDS. Approximately 60% of the enzyme activity was retained with 1mM CuCl2 and CoCl2. According to these results, The produced alkaline pectinase maybe used in the textile industry in the process of removal of pectic substances from cotton knitted fabrics.