Identification of an acidic endo-polygalacturonase from Penicillium oxalicum CZ1028 and its broad use in major tropical and subtropical fruit juices production

Zhong, Cheng; Dong, Chen; Wang, Qingyan; Liu, Xian; Lü, Bo; Wei, Yutuo; Tang, Hongchi; Zhang, Lu; Zhu, Qixia; Chen, Yunlai; Huang, Ribo

doi:10.1016/j.jbiosc.2017.01.013

Cited by 22 publications

(39 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Many endo-PGases have been described and their performance in fruit juice production was characterized, however, because of their low thermostability, their effects were tested at temperatures much lower than 65 • C. For example, 30 • C (Tounsi et al, 2016), 40 • C (Pan et al, 2015), and 45 • C (Cheng et al, 2017) were reported. Moreover, the previously reported endo-PGases were tested on only one type of fruit (Yang et al, 2011;Tu et al, 2013;Tounsi et al, 2016;Wang et al, 2017), however, the inherent characteristics of fruit juices (e.g., pH, pectin content, enzyme inhibitors, etc.)…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Development of an Innovative Process for High-Temperature Fruit Juice Extraction Using a Novel Thermophilic Endo-Polygalacturonase From Penicillium oxalicum

et al. 2020

Self Cite

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

“…Therefore, testing the performance of an endo-PGase on different fruit juices is of great practical importance for the industry (Cheng et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Development of an Innovative Process for High-Temperature Fruit Juice Extraction Using a Novel Thermophilic Endo-Polygalacturonase From Penicillium oxalicum

et al. 2020

Self Cite

View full text Add to dashboard Cite

“…Pectin makes the clarification process difficult because of its fibre such as molecular structure. Cheng et al (2017) used acidic endo-polygalacturonase produced by Penicillium oxalicum CZ1028 for banana juice clarification at 45 °C for 1 h. Cheng et al (2017) reported 31.76% reduction in viscosity and 6% increase in transmission at 660 nm. Barman et al (2014) reported banana juice clarification by pectinase produced by A. niger.…”

Section: Application Of Enzyme In Fruit Juice Clarificationmentioning

confidence: 99%

“…The maximum mango juice clarification (92.5%) was obtained at temperature of 40 °C and 150 min incubation time. Cheng et al (2017) used acidic endo-polygalacturonase produced by Penicillium oxalicum CZ1028 for mango juice clarification at 45 °C for 1 h and reported 5% increase in transmission at 660 nm.…”

Section: Application Of Enzyme In Fruit Juice Clarificationmentioning

confidence: 99%

“…Papaya juice Cheng et al (2017) used acidic endo-polygalacturonase produced by Penicillium oxalicum CZ1028 for banana juice clarification at 45 °C for 1 h. Cheng et al (2017) reported 78.36% reduction in viscosity and 43.3% increase in transmission at 660 nm. Tu et al (2013) reported reduction in viscosity of papaya juice by 17.6%, and increased its transmittance by 59.1% when papaya juice was treated with Achaetomium sp.…”

Section: Application Of Enzyme In Fruit Juice Clarificationmentioning

confidence: 99%

See 1 more Smart Citation

Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review

Patidar

Nighojkar²,

Kumar

et al. 2018

3 Biotech

View full text Add to dashboard Cite

A plethora of solid substrates, cultivation conditions and enzyme assay methods have been used for efficient production and estimation of polygalacturonase and pectin methylesterase enzymes. Recent developments in industrial biotechnology offer several opportunities for the utilization of low cost agro-industrial waste in Solid State Fermentation (SSF) for the pectinolytic enzyme production using fungi. Fruit waste mainly citrus fruit waste alone and along with other agro-industrial waste has been explored in SSF for enzyme production. Agro-industrial waste, due to the economic advantage of low procuring cost has been employed in SSF bioreactors for pectinolytic enzyme production. Acidic pectinases produced by fungi are utilized especially in food industries for clarification of fruit juices. This review focuses on the recent developments in SSF processes utilizing agro-industrial residues for polygalacturonase and pectin methylesterase production, their various assay methods and applications in fruit juice industries.

show abstract

The improvement of guava (Psidium guajava) juice quality using crude multi‐enzymatic extracts obtained from yeasts

Santana

Tavares

Costa

et al. 2023

Biotech and App Biochem

View full text Add to dashboard Cite

Guava juice is cloudy and viscous, which hinders filtration, decreases yield, and causes the loss of quality after its processing and during storage. This study aimed to evaluate enzymatic treatment effects using crude multi‐enzymatic extracts (CME) obtained from Rhodotorula mucilaginosa, Rhodotorula orizycola, and Pseudozyma sp. produced by submerse fermentation in the extraction of juice guava. Mixtures of 100 ml of guava pulp and multi‐enzymatic extracts proposed by Doehlert planning were incubated under constant agitation at 150 rpm and 50°C, and a Doehlert design was applied as a multivariate optimization strategy. The optimal conditions using the multi‐enzymatic extract were: 0.4% (v/v) of CME for 131 min for the multi‐enzymatic treatment using Pseudozyma sp.; 3.0% (v/v) of CME for 154 min using the R. mucilaginosa CME; and 5.0% (v/v) of CME for 90 min using R. oryzicola. The maximum viscosity reduction values for the juices treated with the CME of yeasts were 10.33%, 86.38%, and 13.33% for the juices treated with the CME of Pseudozyma sp., R. mucilaginosa, and R. orizycola, respectively. The physical–chemical properties were improved after treatment with CMEs, yielding a reduction of clarity, increase of total soluble solids and reducing sugars, and decreasing the acidity (pH) for all treatments with enzymatic extracts of all strains. The yeasts studied showed a potential for CME production to be applied to juice, improving the quality of the juice, and R. mucilaginosa was the most prominent yeast due to most significant reduction of viscosity in guava juice.

show abstract

Identification of an acidic endo-polygalacturonase from Penicillium oxalicum CZ1028 and its broad use in major tropical and subtropical fruit juices production

Cited by 22 publications

References 47 publications

Development of an Innovative Process for High-Temperature Fruit Juice Extraction Using a Novel Thermophilic Endo-Polygalacturonase From Penicillium oxalicum

Development of an Innovative Process for High-Temperature Fruit Juice Extraction Using a Novel Thermophilic Endo-Polygalacturonase From Penicillium oxalicum

Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review

The improvement of guava (Psidium guajava) juice quality using crude multi‐enzymatic extracts obtained from yeasts

Contact Info

Product

Resources

About