Production, statistical optimization, and functional characterization of alkali stable pectate lyase of Paenibacillus lactis PKC5 for use in juice clarification

• Main Authors: Sheladiya, Priyanka, Kapadia, Chintan, Prajapati, Vimal, El Enshasy, Hesham Ali, Abd. Malek, Roslinda, Marraiki, Najat, Zaghloul, Nouf S. S., Sayyed, R. Z.
• Format: Article
• Language: English
• Published: Nature Research 2022
• Subjects: Q Science (General)
• Online Access: http://eprints.utm.my/103977/1/HeshamAli2022_ProductionStatisticalOptimizationandFunctional.pdf; http://eprints.utm.my/103977/; http://dx.doi.org/10.1038/s41598-022-11022-0
• Institution: Universiti Teknologi Malaysia

Pectate lyase is a hydrolytic enzyme used by diverse industries to clarify food. The enzyme occupies a 25% share of the total enzyme used in food industries, and their demand is increasing gradually. Most of the enzymes in the market belong to the fungal origin and take more time to produce with hig...