Turkish Journal of Engineering

Turkish Journal of Engineering

Valorization of banana pseudostem: endoxylanase production by Streptomyces sp. SH5027 using statistical approaches and its characterization and application in bread making

Yazarlar: Ali Osman ADIGÜZEL

Cilt 6 , Sayı 2 , 2022 , Sayfalar 128 - 139

Konular:Mühendislik

DOI:10.31127/tuje.847736

Anahtar Kelimeler:Banana pseudostem,Endoxylanase,Streptomyces,RSM,Bread making

Özet: The present study aimed to achieve a cost-effective production of endoxylanase by Streptomyces sp. SH5027 using banana pseudostem with the combination of conventional and statistical optimization and to determine the biochemical properties of the enzyme and its effect on bread making. Enzyme production increased from 7.25 U/mL to 50.21 U/mL as a result of the optimization studies. The enzyme was stable at 50-75 °C and also retained more than 50% of its activity at pH 5.0-9.0 for an hour at optimum temperature. The calculated Km value for the purified enzyme was 1.689 mg/mL.min, while the Vmax value was 23.17 µmol/min.mg. The specific volume of the bread increased 9.6%, 12.8%, and 16.8% when 200 U, 300 U, and 400 U endoxylanase was added to the flour per kg, respectively. This study is the first to be conducted on the statistical optimization of endoxylanase production using banana pseudostem.

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@article{2022, title={Valorization of banana pseudostem: endoxylanase production by Streptomyces sp. SH5027 using statistical approaches and its characterization and application in bread making}, volume={6}, number={128–139}, publisher={Turkish Journal of Engineering}, author={Ali Osman ADIGÜZEL}, year={2022} }
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Ali Osman ADIGÜZEL. (2022). Valorization of banana pseudostem: endoxylanase production by Streptomyces sp. SH5027 using statistical approaches and its characterization and application in bread making (Vol. 6). Vol. 6. Turkish Journal of Engineering.
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Ali Osman ADIGÜZEL. Valorization of Banana Pseudostem: Endoxylanase Production by Streptomyces Sp. SH5027 Using Statistical Approaches and Its Characterization and Application in Bread Making. no. 128–139, Turkish Journal of Engineering, 2022.
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