Pectinases: aplicações industriais e perspectivas

Uenojo, Mariana; Pastore, Gláucia Maria

doi:10.1590/s0100-40422007000200028

Cited by 105 publications

(64 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…After extraction, the main part of the fruit juices is cloudy and shows high viscosity. UENEJO and PASTORE 22 report that, when adding pectinolytic enzymes in fruit pulps, there is a degradation of pectin and other components of high molecular weight. This causes a reduction in viscosity, allowing for a stronger separation between the liquid and solid phases, resulting in a high yielding of juices and a crystalline look to the product and reducing time of filtering in up to 50%.…”

Section: Resultsmentioning

confidence: 99%

Effect of Applying Pectinolytic Enzymes in Spondias tuberosa Arr. Cam. Pulp

Machado¹,

Costa²,

Oliveira³

et al. 2016

Rev. Virtual Quim.

View full text Add to dashboard Cite

Efeito da Aplicação de Enzimas Pectinolíticas em Polpa de Spondias tuberosa Arr. Cam.Resumo: Umbu (Spondias tuberosa Arr. Cam.) é uma fruta nativa das regiões semiáridas do nordeste brasileiro que vem despertando interesse do setor de alimentos de frutas exóticas devido a sua qualidade nutricional e sensorial, e com isso aumenta-se a variedade de produtos que utilizam umbu como matéria-prima. Com o objetivo de verificar o efeito da aplicação de enzimas pectinolíticas sobre a cor e a viscosidade da polpa de umbu, foi aplicado um planejamento composto central com 3 variáveis independentes (tempo, temperatura e concentração de enzima) e 3 variáveis dependentes (viscosidade, L* e b*) utilizando polpa de umbu em 3 diferentes pH (2,3, 3,5 e 4,5). Os resultados significativos foram com o pH 2,3 para a resposta viscosidade e com o pH 3,5 para o L*. Com o pH natural da fruta (2,3), o tempo e a temperatura foram as variáveis significativas para a viscosidade, e no pH 3,5 a concentração enzimática e o tempo foram as variáveis que influenciaram a luminosidade da polpa, dentro dos valores testados. A aplicação destas enzimas exerceu efeito na redução da viscosidade e no processo de clarificação da polpa de umbu. Deve-se, portanto, considerar a relação de pH, temperatura e concentração enzimática para definição dos parâmetros técnicos de aplicação industrial às polpas de frutas. Palavras-chave:Umbu; enzimas pectinolíticas; design experimental; valor L*; viscosidade. AbstractUmbu (Spondias tuberosa Arr. Cam.) is a native fruit from the Brazilian semi-arid regions of northeastern, which has been raising the attention of the exotic fruit sector due to its nutritional and sensorial qualities, increasing the range of products using umbu as raw material. With the aim to verify the effect of applying pectinolytic enzymes on colour and viscosity of umbu pulp, an central composite design with three independent variables (viscosity, L* and b*) and three dependent variables (viscosity, L* and b*) was applied using umbu pulp at three different pH values (2.3, 3.5 and 4.5). The most significant results were found with pH 2.3 for viscosity response, and pH 3.5 for L*. With the fruit s natural pH of 2.3 time and temperature were the most significant variables for viscosity. With pH 3.5 e zy ati o e tratio a d ti e ere the aria les that i flue ed the pulp s lu i osity, ithi the tested values. The application of these enzymes exerted effect on reducing viscosity and in the process of clarifying the umbu pulp. Therefore, it should be consider the pH ratio, temperature and enzyme concentration to define the technical parameters of industrial application to umbu fruit pulp.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of Applying Pectinolytic Enzymes in Spondias tuberosa Arr. Cam. Pulp

Machado¹,

Costa²,

Oliveira³

et al. 2016

Rev. Virtual Quim.

View full text Add to dashboard Cite

show abstract

“…The enzyme complex that presented the lowest PE enzymatic activity was Celluclast (808 U/ml). Pectinesterase catalyzes the hydrolysis of the methyl ester of pectin, thus releasing methanol and converting pectin into pactate (Uenojo and Pastore 2007). The highest polygalacturonase activity was found in Pectinex Ultrazyme (608 U/ml) followed by Pectinex Ultra Clear (428 U/ml).…”

Section: Resultsmentioning

confidence: 99%

“…The highest polygalacturonase activity was found in Pectinex Ultrazyme (608 U/ml) followed by Pectinex Ultra Clear (428 U/ml). According to Uenojo and Pastore (2007), polygalacturonase enzyme hydrolyzes the links of α-1,4-glycosidic between two galacturonic acid residues, being the enzyme with the highest hydrolytic function. The enzyme complex that had the highest cellulose activity was Celluclast (16.5 U/ml) followed by Pectinex ultra Clear (9.0 U/ml) and Pectinex AR Batch (7.0 U/ml).…”

Section: Resultsmentioning

confidence: 99%

Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids

et al. 2014

View full text Add to dashboard Cite

Cashew apple bagasse is a byproduct of cashew peduncle juice processing. Such waste is a source of carotenoids, but it is usually discarded after the juice extraction. The objective of this work was to study the influence of pectinolytic and cellulolytic enzyme complexes on cashew bagasse maceration in order to obtain carotenoids. It was observed that maceration with the enzymatic complex Pectinex Batch AR showed a higher content of carotenoids, with an overall gain of 79 % over the control carried out without enzyme complex addition.

show abstract

“…They are widely used in industries, in fruit juices, to reduce viscosity and to and increase the efficiency of filtration and clarification in order to improve the extraction of vegetable oils in the treatment and degumming of natural fibers in the textile and paper industry, among many other processes (ANTUNES; GONÇALVES; TREVISAN, 2006;UENOJO;PASTORE, 2007). Pectinlyase (polymetilgalacturonato lyase, PMGL) catalyzes the β-elimination of two galacturonic acid residues via trans-elimination of hydrogen from 4 and 5 carbon position in the aglycone portion of the substrate (pectin) in an endo or exo-form (UENOJO; PASTORE, 2007). On the other hand, a polygalacturonase catalyzes the hydrolysis of α-1,4-glycosidic bonds between nonesterified galacturonic acid residues (RESENDE et al, 2004).…”

Section: Fruitsmentioning

confidence: 99%