The Purification and Characterization

of Pectin Lyase from Aspergillus Niger

Presenter: Delmira Agnew

Co-Presenter(s):
Michael Wickenden

Presenter Status: Undergraduate student

Department: Chemistry

Screenshot URL: https://drive.google.com/uc?id=1dc9mo3zlwhSXrFo5Xby9dLqk31AcqovG

Abstract:
Pectin Lyase is an enzyme commonly used in fruit juice and wine clarification. The enzyme was planned to be purified from Aspergillus Niger using ammonium sulphate fractionation, gel filtration chromatography on sephadex G-100, and anion exchange chromatography on DEAE cellulose. Replating and inoculation techniques of the fungus were performed prior to Covid-19 shut down. Characterization of the enzyme was to be performed with the use of SDS-Page to determine the molecular weight of pectin lyase. The use of apple pectin will be used as the substrate in the assay analysis to determine pectin lyase activity, Km and kcat values.