Hydrolysis of pectin by Aspergillus niger polygalacturonase in a membrane bioreactor

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Abstract

Hydrolysis of pectin by a polygalacturonase (PG) enzyme was studied and it was found that strong product inhibition occurs. The process could be described by a competitive mechanism and the inhibition constant determined was KI = 3.13 g/l. A thermostated, flat-sheet membrane bioreactor was applied for the reaction to avoid product inhibition and enhanced (more than 40% higher) productivity was achieved compared to the batch system.

Original languageEnglish
Pages (from-to)438-442
Number of pages5
JournalJournal of Food Engineering
Volume78
Issue number2
DOIs
Publication statusPublished - Jan 1 2007

Keywords

  • Enzymatic hydrolysis
  • Galacturonic acid
  • Product inhibition

ASJC Scopus subject areas

  • Food Science

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