Final Bachelors Project ppt
- 1. RESEARCHWORK OPTIMISATION OFPECTINASE PRODUCTION FROM DIFFERENTORGANICWASTES UNDER THE GUIDANCE OF: DR. CHAKKARAVARTHI SARAVANAN SUBMITTED TO: DEPARTMENT OF UNDERGRADUATE STUDIES OF NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT KUNDLI (HARYANA) IN PARTIAL FULFILLMENT OF THE REQUIREMENT OF DEGREE BACHELOR OF TECHNOLOGY IN FOOD TECHNOLOGY AND MANAGEMENT (2013-2017)
- 2. TEAM MEMBERS AKSHITA DHINGRA (113014) ANKIT DESHWAL (113020) ANURAG (113024) APOORVA JOSHI (113025) KOPAL MITTAL (113068)
- 3. OBJECTIVE The major objective of this project is: • Optimisation of ratio of citrus fruit peel powder and wheat bran for pectinase production. • Cost reduction in production of pectinase.
- 4. INTRODUCTIONABOUT PECTIN Pectin is a structural polysaccharide found in primary cell wall and middle lamella of fruits and vegetables. Pectin help cement plant cells together. They are also well known for their ability to form gels Pectin may also contain residues of D-glucuronic acid, D-apiose, D-xylose and L-fucose attached to poly-a-(1, 4)-D-galacturonic acid sections.
- 5. INTRODUCTIONABOUT PECTINASE Pectinase include pectolyase, pectozyme, and polygalacturonase Chemical Name: Poly (1, 4-a-Dgalacturonide) glycanohydrolase, poly (1, 4-a-Dgalacturonide) lyase, and pectin pectylhydrolase. Fungal polygalacturonases used in industrial processes for juice clarification are mainly obtained from mesophilic aspergilli and penicillia and the range of enzyme sources is being extended through new recombinant and non-recombinant fungal strains.
- 6. APPLICATION OF PECTINASE Extraction and clarification of fruit juices and wines Extraction of oils, flavors and pigments from plant materials Preparation of cellulose fibers for linen, jute and hemp manufacture Coffee and tea fermentations A commercial pectinase might typically be activated at 45°C to 55°C and work well at a pH of 4.0 to 5.0.
- 7. INTRODUCTIONABOUT SOLID STATE FERMENTATION Solid-state fermentation (SSF) has been defined as the fermentation process occurring in the absence or near-absence of free water. SSF employs natural raw materials as carbon source such as cassava, barley, wheat bran, rice bran, sugarcane bagasse, cassava bagasse, various oil, fruit pulps , corn cobs. Advantages of SSF o Process is simple o Cost Effective o Less Effluent released, reduces pollution o High Product yields o Aeration Process is easy o Resembles the natural habitat of some fungi and bacteria o Easier downstream processing
- 8. INTRODUCTIONABOUT Aspergillus Brasiliensis Aspergillus niger (now A. brasiliensis) can be classified as a member of the―deuteromycetes. Optimum conditions for its growth: o pH: 4 - 4.5 o Temperature: 25°C-30°C
- 9. METHODOLOGY
- 10. THE VARIOUS STEPS FOR ENZYME EXTRACTION ARE: • Preparation of fruit peel powder from citrus fruit peels . • Revival of freeze dried fungal strain • Reagents preparation for pectinase production and growth of Aspergillus Trace elements Sodium Chloride K2HPO4 Calcium Chloride Urea Ferrous Sulphate Starch Culture media Citrus peels Wheat bran Sucrose
- 11. Preparation of Culture medium Inoculation of fungal strain in the culture medium Incubation of the medium to allow fungal growth Harvesting of enzyme Extraction of enzyme Estimation of Crude Protein content Pectinase Assay Preparation of fungal strain for inoculation
- 12. RESULTS
- 13. Mosambi (1:3) Mosambi (1:2) Mosambi (3:4) Kinnu (1:3) Kinnu (1:2) Kinnu (3:4) Orange (1:3) Orange (1:2) Orange (3:4) Specific Activity (U) 291.54 135.27 226.30 76.52 138.41 100.33 37.02 76.35 44.66 291.54 135.27 226.30 76.52 138.41 100.33 37.02 76.35 44.66 Mosambi (1:3) Mosambi (1:2) Mosambi (3:4) Kinnu (1:3) Kinnu (1:2) Kinnu (3:4) Orange (1:3) Orange (1:2) Orange (3:4) Specific Activity(U)
- 14. Specific Activity of Orange Peel 0 20 40 60 80 100 120 140 160 180 200 0 5 10 15 20 25 30 35 40 Concentration (µmol/ml) vs Time (minutes) Orange(1:2) Slope 17.133 Concentration of protein (mg/ml) 0.2244 Specific Activity (U) 76.35
- 15. Specific Activity of Kinnu Peel Kinnu(1:2) Slope 20.388 Concentration of protein (mg/ml) 0.1473 Specific Activity (U) 138.41 0 50 100 150 200 250 300 0 5 10 15 20 25 30 35 40 Concentration (µmol/ml) vs Time (minutes)
- 16. Specific Activity of Mosambi Peel Mosambi(1:3) Slope 20.933 Concentration of protein (mg/ml) 0.0718 Specific Activity (U) 291.54 0 50 100 150 200 250 0 5 10 15 20 25 30 35 40 Concentration (µmol/ml) vs Time (minutes)
- 17. CONCLUSION • The major conclusions drawn from this study has helped to find out that the higher pectinase activity was found in mosambi peels and wheat bran in the ratio 1:3 followed by kinnu peels with wheat bran in the ratio 1:2 and then orange peels with wheat bran in the ratio 1:3. • Overall it can be concluded that mosambi peels with wheat bran in ratio 1:3 shows better pectinase activity as compared other peels. • For high yield of galacturonic acid in terms of glucose production by break down of pectin by pectinase 25 minutes for was found optimum time duration.
- 18. FUTURE SCOPE • Use of non citrus peel as substrate for enzyme production. • Future exploration on pectinase produced from Mosambi peel is also necessary to explain the degradation of enzymes or its utilization after 25 minutes. • Purification of enzyme