This work is aimed at determining and comparing the best-fitted kinetic parameters in enzymatic conversion rate of commercial-grade and orange waste (OPW) pectin to galacturonic acid. The Michaelis-Menten approach was adopted. After implementing a suitable experimental plan, the elaboration of the results provided the kinetic parameters by means of the three classical linearization methods, i.e., Lineweaver-Burk, Langmuir and Eadie-Hofstee. However, the best fitting was given by a Matlab-based, non-linear regression method employing the Gauss-Newton algorithm. The product inhibition mechanism proved to be of the competitive type. The kinetic parameters are rmax=1.10 g/(L min), Km=10.42 g/L and KIGA=10.05 g/L for commercial pectin; rmax=0.28 g/(L min), Km=19.28 g/L and KIGA=6.96 g/L for OPW. Accordingly, the hydrolysis rate of the OPW is slower than commercial pectin, but still acceptably fast and convenient.

Enzymatic hydrolysis of commercial citrus pectin and orange peels by Pectinex Ultra SP-L: best parameter fitting and comparison of results

MICCIO, Michele;GHORBANPOUR KHAMSEH, ALI' ASGHAR
2012

Abstract

This work is aimed at determining and comparing the best-fitted kinetic parameters in enzymatic conversion rate of commercial-grade and orange waste (OPW) pectin to galacturonic acid. The Michaelis-Menten approach was adopted. After implementing a suitable experimental plan, the elaboration of the results provided the kinetic parameters by means of the three classical linearization methods, i.e., Lineweaver-Burk, Langmuir and Eadie-Hofstee. However, the best fitting was given by a Matlab-based, non-linear regression method employing the Gauss-Newton algorithm. The product inhibition mechanism proved to be of the competitive type. The kinetic parameters are rmax=1.10 g/(L min), Km=10.42 g/L and KIGA=10.05 g/L for commercial pectin; rmax=0.28 g/(L min), Km=19.28 g/L and KIGA=6.96 g/L for OPW. Accordingly, the hydrolysis rate of the OPW is slower than commercial pectin, but still acceptably fast and convenient.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11386/4632057
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