Extraction, Partial Purification and Characterization of Inulinase Produced from Aspergillus niger
Keywords:
Inulinase, Aspergillus niger,, extraction and purificationAbstract
Inulinase, an enzyme that hydrolyzes inulin into fructose, holds significant potential for applications in the food and pharmaceutical industries. This study focuses on the extraction and purification of inulinase produced by Aspergillus niger isolated from onion peel soil using solid-state fermentation. The enzyme was purified through a two-step process, yielding a specific activity of 1400 U/mg proteins, a purification fold of 56, and an enzymatic yield of 28%. The partially purified inulinase exhibited an optimum pH for activity of 6. Enzyme stability was observed in the pH range of 5.0 to 7.0, and the maximum activity occurred at 45°C, with thermal stability between 15°C and 40°C. These findings highlight A. niger as a promising source for inulinase production, with onion peel soil serving as a sustainable resource for fungal isolation. The results emphasize the potential of solid-state fermentation for large-scale enzyme production, and further investigation into enzyme kinetics and substrate specificity is suggested for future biotechnological applications
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