Academic Journals Database
Disseminating quality controlled scientific knowledge

Evaluation of Hydrolytic Activity of Different Pectinases on Sugar Beet (Beta vulgaris) Substrate Using FT-MIR Spectroscopy

ADD TO MY LIST
 
Author(s): Adina CHIŞ | Florinela FETEA | Horea MATEI | Carmen SOCACIU

Journal: Notulae Botanicae Horti Agrobotanici Cluj-Napoca
ISSN 0255-965X

Volume: 39;
Issue: 2;
Start page: 99;
Date: 2011;
Original page

ABSTRACT
The aim of this study was to evaluate the pectinase activity of two commercial enzymes Rohament PL and Rohapect 10L, using as substrate the sugar beet pulp, in different conditions. The method applied to check the rate of hydrolysis was Fourier-transformed infrared spectroscopy (FT-MIR), by recording the absorption spectra of different carbohydrates in the specific, MIR (middle IR) spectral range (650-4000 cm-1). In order to calibrate the method, it has been recorded the FT-MIR spectrum of standard solutions of glucose, fructose, sucrose and galacturonic acid, at different concentrations, establishing also the peaks and the fingerprint regions specific to these compounds. Considering the specific peak intensities identified for glucose (at 1033 cm-1), fructose (at 1063 cm-1), sucrose (at 995 cm-1), and based on peak area for galacturonic acid (1500-700 cm-1), it has been calculated their concentrations, as a result of the Rohament PL or Rohapect 10L activity. Based on calibration curves for each sugar type, it has been calculated their concentrations in the sugar beet samples, and after their release by enzymatic treatment, establishing an optimized protocol of action for the two enzymes. Differences among the two enzymes activity were identified, specifically their optimum concentration and hydrolysis timing. FT-MIR spectroscopy proves to be an adequate method to evaluate the enzymatic activity of the different enzyme types, having certain advantages in comparison with the chromatographic methods, being a rapid, non-destructive method, at relatively low costs.
Affiliate Program      Why do you need a reservation system?