Production of macerating enzymes of mandarin orange peel by fungal cultures

✍ Scribed by Naomichi Nishio; Shiro Nagai

• Publisher: Springer
• Year: 1979
• Tongue: English
• Weight: 401 KB
• Volume: 6
• Category: Article
• ISSN: 1432-0614
• DOI: 10.1007/bf00499167

✦ Synopsis

and others, were examined for the production of enzymes which macerate the mandarin orange peel using a wheat bran as substrate. An isolated strain of Aspergillus niger was an excellent producer of macerating enzymes compared to other organisms tested. The peel of the mandarin orange could be macerated by the crude enzymes produced by isolated A.niger. The maceration of 1 g of peel/24 h yielded 0.57 g of reducing sugars. Expressed differently, 83% of solid peel materials were released from the peel into the water/24 h under the following conditions: a peel concentration of 8 g peel/l, a crude enzyme concentration of 1 g protein/l, a temperature of 40~ a pH of 5, a 24 h incubation time and 120 rpm reciprocal shaking. The test of the macerating activity of commercially available hydrolases on the orange peel showed that the two samples of pectinase originating from A.niger had about the same activity as isolated A.niger whereas the two samples of cellulase originating from Tricboderma viride had remarkably lower activities than A.niger.