Production and characterization of pectinase enzyme from rhizopus oryzae


  • Taminur Islam Chowdhury Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202
  • Md. Fahad Jubayer Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202
  • Md. Burhan Uddin Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202
  • Md. Gulzarul Aziz Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202



pectinase, submerged fermentation, Pectin, enzyme, incubation


The research was conducted with the production of pectinase enzyme by fungal fermentation using Rhizopus oryzae and characterization of produced enzyme with respect to pH, temperature, incubation time, and substrate specificity. Carbon source was optimized replacing sugar with different concentration of pectin (0.5, 0.75, and 1.0%) during submerged fermentation. The outcomes of the fermentation process showed that media containing carbon source of 1% pectin replaced dextrose at pH 6.0 incubating for 72 hours at 35 °C were the best condition for pectinase production. The maximal activity for pectinase enzyme produced from Rhizopus oryzae by fermentation was 3.16 U.mL-1 and it was found at 40 °C and pH 6.5. The produced pectinase enzyme was found thermo stable up to 60 °C for 50 min. The activity of the enzyme was increased with the increasing pectin concentration in the media and maximum activity was found at the pectin concentration of 5 mg.mL-1. The km and Vmax values were found 0.84 mg.mL-1 and 5.294 mg.mL-1 respectively at optimized condition. The outcomes of the research may be useful for further research in low cost production of pectinases from R.oryzae for domestic consumption in many industries.


Download data is not yet available.


Metrics Loading ...


Arotupin, D. J., Akinyosoye, F. A., Onifade, A. K. 2008. Purification and characterization of pectinmethylesterase from Aspergillus repens isolated from cultivated soil. African Journal of Biotechnology, vol. 7, no. 12, p. 1991-1998. DOI:

Angayarkanni, J., Palaniswamy, M., Murugesan, S., Swaminathan, K. 2002. Improvement of tea leaves fermentation with Aspergillus spp. pectinase. Journal of Bioscience and Bioengineering, vol. 94, no. 4, p. 299-303. DOI:

Asghar, M., Yaqub., M., Sheikh, M. A., Barque, A. R. 2000. Optimization of cellulase production by Arachniotus sp. using corn stover as substrate. Journal of Animal and Plant Science, vol. 10, no. 1-2, p. 37-40.

Banu, A. R., Devi, M. K., Gnanaprabhal, G. R., Pradeep, B. V., Palaniswamiy, M. 2010. Production and characterization of pectinase enzyme from Penicillium chrysogenum. Indian Journal of Science and Technology, vol. 3, no. 4, p. 377-381. DOI:

Baumann, J. W. 1981. Application of Enzymes in Fruit Juice Technology. Enzymes and Food Processing, p. 129-147. DOI:

Carmona, E. C., Marcia, R. B. B., Aline, A. P. K., Jao, A. J. 1998. Purification and biochemical characterization of an endoxylanase from Aspergillus versicolor. FEMS Microbiol. Letters, vol. 166, no. 2, p. 311-315. DOI:

Chellegatti, M. A. S. C., Fonseca, M. J. V., Said, S. 2002. Purification and partial characterization of exopolygalacturonase I from Penicillium frequentans. Microbiology Research, vol. 157, no. 1, p. 19-24. DOI:

Coral, G., Arikan, B., Unaldi, M. N., Guvenmez, H. 2002. Some properties of crude carboxymethyl cellulase of Aspergillus niger Z10 wild-type strian. Turkish Journal of Biology, vol. 26, no. 2002, p. 209-213.

Hankin, L., Anagnostaksis, S. L. 1975. The use of solid media for detection of enzyme production by fungi. Mycology, vol. 67, no. 3, p. 597-607. DOI:

Janser, E. 1997. Enzymes applications for tropical fruits and citrus. Fruit Processing, vol. 10, p. 388-393.

Kawano, C. Y., Chellegatti, M. A. D. S. C., Said, S., Fonsec, M. J. V. 1999. Comparative study of intracellular and extra cellular pectinases produced by Penicillium frequestan. Biotechnology and Applied Biochemistry, vol. 29, p. 133-140. PMid:10075909

Lineweaver, H., Burk, D. 1934. The determination of enzyme dissociation constants. Journal of the American Chemical Society, vol. 56, no. 3, p. 658-666. DOI:

Martin, N., Souza, S. R., Silva, R., Gomes, E. 2004. Pectinase production by fungal strains in solid state fermentation using agro-industrial bioproduct. Brazilian Archives of Biology and Technology, vol. 47, no. 5, p. 813-819. DOI:

Miller, G. L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, vol. 31, no. 3, p. 426-429. DOI:

Mudgett, A. E. 1986. Solid state fermentations. pp. 66-83. In A. L. Demain and N. A. Solomon, eds. Manual of Industrial Microbiology and Biotechnology, American Society for Microbiology, Washington, D.C.

Piccoli-Valle, R. H., Passos, F. M. L., Passos, F. J. V., Silva, D. O. 2001. Production of pectin lyase by Penicillium griseoroseum in bioreactors in the absence of inducer. Brazilian Journal of Microbiology, vol. 32, no. 2, p. 135-140. DOI:

Phutela, U., Dhuna, V., Sandhu, S., Chadha, B. S. 2005. Pectinase and polygalacturonase production by a thermophilic Aspergillus fumigatus isolated from decomposting orange peels. Brazilian Journal of Microbiology, vol. 36, no. 1, p. 63-69. DOI:

Ramadan, M. F., Moersel, J. T. 2007. Impact of enzymatic treatment on chemical composition, physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana L.) juice. Journal of the Science of Food and Agriculture, vol. 87, no. 3, p. 452-460. DOI:

Riou, C., Freyssinet, G., Feure, M. 1992. Purification and characterization of extracellular pectinolytic enzymes produced by Sclerotinia sclerotiorum. Applied and Environmental Microbiology, vol. 58, no. 2, p. 578-583. PMid:16348646 DOI:

Silva, D., Martins, E. S., Silva, R., Gomes, E. 2002. Pectinase production by Penicillium viridicatum RFC3 by solid state fermentation using agro-industrial by-products. Brazilian Journal of Microbiology, vol. 33, no. 4, p. 318-324. DOI:




How to Cite

Chowdhury, T. I., Jubayer, M. F., Uddin, M. B., & Aziz, M. G. (2017). Production and characterization of pectinase enzyme from rhizopus oryzae. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 641–651.

Similar Articles

You may also start an advanced similarity search for this article.