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Purification and characterization of \( \boldsymbol{\upbeta} \)-mannanase from Bacillus pumilus (M27) and its applications in some fruit juices

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Abstract

Thermo alkaline mannanase was purified from the bacteria of Bacillus pumilus (M27) using the techniques of ammonium sulphate precipitation, DEAE-Sephadex ion exchange chromatography and Sephacryl S200 gel filtration chromatography with 111-fold and 36 % yield. It was determined that the enzyme had 2 sub-units including 35 kDa and 55 kDa in gel filtration chromatography and SDS-PAGE electrophoresis systems. The optimum pH and temperature was determined as 8 and 60 °C, respectively. It was also noticed that the enzyme did not lose its activity at a wide interval such as pH 3–11 and at high temperatures such as 90 °C. Additionally, the effects of some metal ions on the mannanase enzyme activity. Moreover, the clarifying efficiency of purified mannanase enzyme with some fruit juices such as orange, apricot, grape and apple was also investigated. Enzymatic treatment was carried out with 1 mL L−1 of purified mannanase for 1 h at 60 °C. It was determined that the highest pure enzyme was efficient upon clarifying the apple juice at 154 % rate.

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Authors and Affiliations

  1. Faculty of Science, Department of Molecular Biology and Genetic, Ataturk University, 25240, Erzurum, Turkey

    Ahmet Adiguzel

  2. Department of Food Technology, Erzurum Vocational Training School, Ataturk University, 25240, Erzurum, Turkey

    Hayrunnisa Nadaroglu

  3. Department of Food Hygiene and Technology, Faculty of Veterinary, Ataturk University, 25240, Erzurum, Turkey

    Gulsah Adiguzel

Authors
  1. Ahmet Adiguzel
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  2. Hayrunnisa Nadaroglu
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  3. Gulsah Adiguzel
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Correspondence to Hayrunnisa Nadaroglu or Gulsah Adiguzel.

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Adiguzel, A., Nadaroglu, H. & Adiguzel, G. Purification and characterization of \( \boldsymbol{\upbeta} \)-mannanase from Bacillus pumilus (M27) and its applications in some fruit juices. J Food Sci Technol 52, 5292–5298 (2015). https://doi.org/10.1007/s13197-014-1609-y

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