STUDY OF CONSUMING ABILITY OF EXTRACTED PECTIN FROM SOME FRUITS PEELS BY LOCAL ISOLATE Aspergillus sp.

Abstract

Extracted pectin samples from citrus peels and sunflower heads byaqueous and ethanolic methods were used only as a carbon source instead ofsucrose for cultivation a local isolate of Aspergillus sp.in czapek-Dox mediumwhich contains 0.2% NaNO3, 0.05% MgSO4.7H2O, 0.1% K2HPO4, 0.05% KCl,0.001% FeSO4.7H2O, by solid state fermentation methods for polygalacturonaseproduction. Polygalacturonase activity was estimated in different mediumscontain different pectin extracts (aqueous and ethanolic) of citrus and sunflowerheads. It is found that, by using citrus pectin in production medium, andsunflower heads pectin as a substrate for polygalacturonase activity signed by(O3)treatment, the enzyme activity was 51.56 U/ml., while by using sunflowerextracted pectin for polygalacturonase production, achieve highest activity94.375 U/ml. for (O2) by using citrus pectin as a substrate. Morphologicalproperties for the aqueous and ethanolic extracts were studied also, includingrelative viscosity, it was found that the aqueous extracted pectin from sunflowerbases gives the highest viscosity, while the best morphological properties wasobtained by ethanolic extracted pectin from sunflower bases, which mean theprogression of sunflower pectin on citrus pectin in physical properties.