International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:5, May, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(5): 2278-2282

Production of Pectin from Orange Peel by using Trichosporon penicillatum
Ashok V. Gomashe, Minal A. Deolekar* and Vaidehi Chandorkar
Department of Microbiology, S.S.E.S.A s Science College, Congress Nagar, India
*Corresponding author

The aim of this research is the production of pectin from orange peel by using Trichosporon penicillatum. Now-a-days, Pectin production has a market potential value on the basis of the growth prospectus of its users industries. Citrus peel of various origins contains 20-50% pectin on the dry matter basis. But, specifically orange peel contain the white spongy albedo in major content which contain 80-90% an appreciable amount of pectin without macerating the peel by using microbial method. Geotrichumklebanii ATCC 42397 Named Trichosporon penicillatum produces PPase-SE, anendopolyalacturonase with pectin releasing activity. It has the increasing energy demand on utilization of renewable agricultural and industrial waste. Different parameter was done for the maximum yield of pectin and it was about 6.50 gm/100ml at 40oC and incubation period of 24 hrs was the best. Pectin assay was done by using TLC technique which shows Rf value of about 0.74. So orange peel waste was the best substrate for production of pectin gives highest yield which minimize the cost of production to improve the production level.

Keywords: Microbial extraction, orange peel, Trichosporon penicllatum, TLC technique

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How to cite this article:

Ashok V. Gomashe, Minal A. Deolekar and Vaidehi Chandorkar. 2019. Production of Pectin from Orange Peel by using Trichosporon penicillatum.Int.J.Curr.Microbiol.App.Sci. 8(5): 2278-2282. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.