title: Effect of immobilized polygalacturonase from Mucor circinelloides ITCC-6025 on wine fermentation.
abstract: Pectinases are among the most widely distributed enzymes in bacteria, fungi, and plants. Almost all the commercial preparations of pectinases are produced from fungal sources. Mucor circinelloides ITCC-6025 produced polygalacturonase when grown in Riviere's medium containing pectin (methyl ester) as the sole source of carbon. Immobilization of purified polygalacturonase was done on silica gel with 86% efficiency. The enzyme took 60 Min to bind maximally on the support. The immobilized enzyme showed maximum activity at a temperature of 45°C (4.57 U/mg) and pH 5.4. The immobilized enzyme was reused for four cycles as it retained almost 55% of its activity. The immobilized enzyme treatment increased the formation of higher alcohols and phenolics during the course of wine formation from apple and plum juices, whereas there was a decrease in the amount of carbohydrates. The enzyme treatment also resulted in clarification of wine; there was an increase in transmittance at 650 nm (201.78% in the case of apple wine and 223.4% in the case of plum wine) as compared to the control (untreated wine).
authors.affiliation: Department of Biotechnology, Himachal Pradesh University, Shimla, Himachal Pradesh, India.
authors.forename: Sakshi
authors.initials: S
authors.lastname: Sharma
authors.forename: Kalpana
authors.initials: K
authors.lastname: Hiteshi
authors.forename: Reena
authors.initials: R
authors.lastname: Gupta
mesh_terms: D004800:Enzymes, Immobilized / Q000378:metabolism*; D005285:Fermentation; D009089:Mucor / Q000201:enzymology*; D011096:Polygalacturonase / Q000378:metabolism*; D014920:Wine
chemical_list: D004800:Enzymes, Immobilized; D011096:Polygalacturonase