Aug 2026· Research journal of biotechnology· 0 citations
TL;DR
It was seen that free pectinase is stable up to 70°C with the half-life of 7.4 min which emphasizes its thermal stability at higher temperature, which has significant impact on industrial applications.
Abstract
The pectinase has received tremendous attention due to
its industrial applications in food sector. Here, in this
study, we have isolated the microbes from the soil,
which was identified based on morphological
biochemical characterization and 16 S rDNA sequence
analysis. It was identified as the Streptomyces sp.,
which was further cloned (pectinase producing
enzyme) into E. coli. Then, the biochemical analysis of
obtained pectinase was done in terms of operational
conditions (pH and temperature), thermal stability (in
the range of 50-70°C), kinetic parameters (Vmax and
Km) and storage stability (up to 30 days).
It was seen that free pectinase is stable up to 70°C with
the half-life of 7.4 min which emphasizes its thermal
stability at higher temperature. In storage stability, it
retained more than 50% activity at 4°C in buffer
condition, which has significant impact on industrial
applications.
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