Statistical optimization, partial purification, and characterization of coffee pulp β-glucosidase and its application in ethanol production

Bhoite, Roopali N. and Navya, P. N. and Pushpa, S. Murthy (2013) Statistical optimization, partial purification, and characterization of coffee pulp β-glucosidase and its application in ethanol production. Food Science and Biotechnology, 22 (1). pp. 205-212. ISSN 1226-7708

PDF Food Science and Biotechnology.pdf - Published Version Restricted to Registered users only Download (358kB)

Abstract

Extracellular β-glucosidase was produced using coffee pulp as a sole carbon source by Penicillium verrucosum by solid state fermentation and 897.36±59 U/g enzyme activity was obtained. Increase in 2.21-fold of enzyme activity on optimizing the bioprocess parameters by response surface methodology based on central composite rotatable design is illustrated. Maximum production level of 1,991.17 U/g was obtained with optimum values of pH 4.2, moisture 66.8%, and fermentation duration of 56 h. The enzyme was partially purified and the enzyme activity was optimum at 50°C temperature and at pH 6. The metal ions such as Mg2+, Zn2+, Ca2+, K+, detergents, and chelator such as EDTA were effective and further increased the β-glucosidase activity. On application of β-glucosidase for simultaneous saccharifiation and fermentation, 3.3% ethanol was obtained. Thus, this study provides insight on exploitation of P. verrucosum for synthesis of of β-glucosidase using coffee pulp which is available abundantly in coffee processing industries.

Item Type:	Article
Additional Information:	Unmapped bibliographic data: LA - English [Field not mapped to EPrints] J2 - Food Sci Biotechnol [Field not mapped to EPrints]
Uncontrolled Keywords:	coffee pulp, Penicillium verrucosum, response surface methodology (RSM), β-glucosidase activity, ethanol production
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 07 Beverage Technology > 04 Coffee
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Apr 2013 09:48
Last Modified:	03 Oct 2018 09:00
URI:	http://ir.cftri.res.in/id/eprint/11189

Actions (login required)

View Item