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Improvement of Lycopene Extraction with Polygalacturonase and Cellulase from Tomato Fruits(Lycopersicon esculentum MILL) DETERIORATED BY Aspergillus niger

Improvement of Lycopene Extraction with Polygalacturonase and Cellulase from Tomato Fruits(Lycopersicon esculentum MILL) DETERIORATED BY Aspergillus niger


Abstract:

Lycopene is the carotenoid which gives tomatoes and other red fruits their characteristic colour. It is one of the most powerful antioxidants and singlet oxygen-quenching agents. Lycopene has been found to be of great medical importance, having various anticancer effects and it is able to ameliorate several other medical conditions. Lycopene had also been found to be very useful in the food industry where it is used as food additives, colourant and functional food. Freshly ripe tomato fruits of the Roma vf and Ibadan local varieties were allowed to deteriorate after infection with a 96-hr-old culture of Aspergillus niger. The extraction of cellulase and polygalactorunase produced during the deterioration of the tomato fruits was carried out ten days after incubation of the tomato fruits. The isolated enzymes were partially purified by a combination of ammonium sulphate precipitation followed by sodium dodecyl sulphate polyacrilamide gel electrophoresis (SDS PAGE). These partially purified enzymes were characterised and employed in the extraction of lycopene from tomato peels. The yield of lycopene was 45.25mg/kg and 45.86 mg/kg for enzymes extracted from the Roma vf and the Ibadan local varieties of tomato fruits respectively. The molecular weights of the enzyme fractions obtained from the partially purified fraction were approximately 32KDa and 96KDa. The activities of the enzymes were markedly affected by the substrate concentrations as well as the temperature and pH of the reactions. Optimum temperature of 300C and 250C was obtained for the polygalacturonase obtained from the Ibadan local variety and the Roma vf variety of tomato fruits respectively. Optimum pH values of 3.5 and 3.0 was obtained for polygalacturonase and cellulase respectively obtained from both varieties of tomato fruits. The Michealis Mentens constant (Km) which is also known as the dissociation constant is the substrate concentration at half maximum velocity. Calculated from the Lineweaver Burk plot, the apparent Km values for the hydrolysis of pectin by Aspergillus niger polygalacturonase fractions for the Ibadan local variety and the Roma vf variety were approximately 0.016mg/ml and 0.013 mg/ml respectively. The apparent Km values for the hydrolysis of carboxymethyl cellulase by Aspergillus niger cellulase fractions for the Ibadan local variety and the Roma vf variety were approximately 0.45mg/ml and 0.42 mg/ml respectively.ORDER COMPLETE MATERIAL (CHAPTER 1-5)

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