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Abstract
Pectinases are an important class of enzymes; mostly used in various industries like food, wine and paper to enhance speed of processing for economic increase. This study involved the isolation, partial purification and kinetics of pectinolytic protein from soil samples of decomposing sites of fruits and vegetables. Fungal isolate showing maximum zone of clearance and enzyme activity was identified as Aspergillus sp. The enzyme was semi-purified using ammonium sulphate fractionation and anion exchanger, DEAE. The optimum pH and temperature for the fungal isolate was observed as 5.0 and 40˚C while Km and Vmax was determined as 1.93 mg/ml and 0.138 U/ml respectively. Therefore, this enzyme can be used as a promising contender for the industrial uses.