Lemon peel as an agroindustrial residue was studied in solid substrate fermentation for the production of pectinesterase (EC.126.96.36.199) by Aspergillus niger. When evaluating the effect of different salts it was founded that the highest cellular pectinesterase level was detected when K2HPO4 0.01% was added to lemon peel. The enzyme was purified 8.3 times with a 78% yield using Sephadex G-150 and DEAE Sephacell chromatographic columns. It has a Km of 0.125 mg pectin/ml and a Vmax of 1.66 units per mg using pectin as substrate. It has two peaks of maximum activity, one at pH 3.5 and another at pH 5. Maximum activity is reached at 35ºC and it remains practically constant up to 80ºC, it is very important from the industrial point of view.
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