Microbial Pectinases and Their Applications

Sharma, Abha; Shrivastava, Anita; Sharma, Sonia; Gupta, Rishi; Kuhad, Ramesh Chander

doi:10.1007/978-81-322-0876-1_7

Cited by 14 publications

(9 citation statements)

References 117 publications

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“…All complexes show extra bands in the 580-520 cm -1 and 485-470 cm -1 region assigned to υ (M-N) and υ (M-O) stretching vibrations. This data is in good agreement with literature value 13,14 . Thus these Schiff bases behave as bidentate ligand coordinating through the deprotonated phenolic oxygen and azomethine nitrogen.…”

Section: Ir Spectrasupporting

confidence: 93%

Synthesis, Spectral Characterization and X–Ray Diffraction Studies of some Pd(II) Complexes with Schiff Bases

Shaikh¹

2014

ILCPA

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The synthesis, spectroscopic and X -Ray Diffraction studies of some Pd(II) complexes with bidentate Schiff bases are reported here. These Schiff bases were derived by condensing aldehydes like 2-hydroxy-1-naphthaldehyde, 5-chloro salicyladehyde with amines like 4-nitro aniline, 4-methyl aniline and 4-methoxy aniline. The complexes were characterized on the basis of elemental analysis, molar conductivity, spectral (IR, 1 H and electronic) as well as thermal analysis. All the Pd (II) complexes exhibit square planar geometry with 1:2 (metal : ligand) stoichiometry. The X-ray diffraction studies suggest monoclinic crystal system for these complexes.

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Section: Ir Spectrasupporting

confidence: 93%

Synthesis, Spectral Characterization and X–Ray Diffraction Studies of some Pd(II) Complexes with Schiff Bases

Shaikh¹

2014

ILCPA

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“…The treatment of fruit with pectinase helps in the release of phenolic content from the fruit skin (Sharma et al 2013a ). These phenolic components play a significant contributory role as an antioxidant and this is important in the maintenance of health and protection from coronary heart disease and certain cancers (Miller and Rice-Evans 1997 ).…”

Section: Industrial Applicationsmentioning

confidence: 99%

Microbial pectinases: an ecofriendly tool of nature for industries

et al. 2016

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Pectinases are the growing enzymes of biotechnological sector, showing gradual increase in their market. They hold a leading position among the commercially produced industrial enzymes. These enzymes are ecofriendly tool of nature that are being used extensively in various industries like wine industry; food industry; paper industry for bleaching of pulp and waste paper recycling; in the processing of fruit–vegetables, tea–coffee, animal feed; extraction of vegetable oil and scouring of plant fibres. Moreover, enzymatic catalysis is preferred over other chemical methods, since it is more specific, less aggressive and saves energy. This is the review which covers the information available on the applicability potential of this group of enzymes in various sectors.

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“…Concentrated mixture of pectinases, hemicellulases, and cellulases are used as enzymatic treatment for peeling of apricots, nectarines, and stone fruits, for example, peaches. For removal of orange skins, only pectinases or a mixture of hemicellulases with PG and arabinase enzymes provide good results at mild temperatures (Sharma and others ). Different commercial peeling enzymes such as Peelzyms I, II, III, and IV (NOVO Nordisk Ferment) have been widely used in the processing of citrus and other fruits.…”

Section: Applications Of Lignocellulolytic Enzymes In the Fruit And Vmentioning

confidence: 99%

“…Vegetable oils (cooking oils) from coconut, canola, sunflower seed, kernel, palm, and olive are commonly extracted with the organic solvent hexane, which is a potential carcinogen. The addition of cell‐wall‐degrading pectinolytic enzymes in the extraction of vegetable oils allows an aqueous process by softening the structural components and degrading the cell walls in oil‐containing crops, and improves oil quality by increasing the extraction of phenolic compounds with high antioxidant activities (Kashyap and others ; Sharma and others ).…”

Section: Applications Of Lignocellulolytic Enzymes In the Fruit And Vmentioning

confidence: 99%

“…Nowadays, pectinases (from A. niger, Penicillium notatum , or Botrytis cinerea ) are being used in 3 stages during wine preparation to improve haze condition and pressability of grapes to reduce filtration time, and to increase must volume. Consequently, addition of pectinases increases the amount of extractable phenolic components such as polymeric anthocyanins and tannins, which are responsible for enhancing flavor and color intensity in wines (Kashyap and others ; Sharma and others ; Garg and others ). It has been reported that Cytolase 219 (Danisco‐Genencor), a commercially available macerating enzyme (a mix of cellulase, pectinase, and xylanase), has been widely used in wine preparation from 3 varieties of white grapes: Soave, Chardonnay, and Sauvignon from Northern Italy.…”

Section: Applications Of Lignocellulolytic Enzymes In the Fruit And Vmentioning

confidence: 99%

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Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries

Toushik

Lee

et al. 2017

Journal of Food Science

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Cellulose, hemicellulose, pectin (carbohydrate), and lignin (noncarbohydrate) polymers are the main substrates of lignocellulose-degrading enzymes. They are present in large amounts in the primary cell wall and dietary fibers of major fruits and vegetables. During processing of fruits and vegetables to the corresponding final food products, lignocellulosic substrates are hydrolyzed by different lignocellulolytic enzymes. Currently, lignocellulolytic enzymes such as cellulases, xylanases, pectinases, and laccases are extensively used during the processing of fruits and vegetables, in applications like texturizing and flavoring of products in the food industries. The present article provides an updated overview of functional applications of lignocellulolytic enzymes in the juice processing, oil extraction, and alcoholic beverage processing industries. Extensive use of lignocellulolytic enzymes in different food processing industries not only accelerates the production rates but also improves product quality. It is also possible to ensure the efficient use of fruits and vegetables globally by employing lignocellulolytic enzymes in the corresponding processing industries to convert them into food commodities, which will not only raise their economic value in the global market but also increase food availability, which will help mitigate nutritional problems worldwide.

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Microbial Pectinases and Their Applications

Cited by 14 publications

References 117 publications

Synthesis, Spectral Characterization and X–Ray Diffraction Studies of some Pd(II) Complexes with Schiff Bases

Synthesis, Spectral Characterization and X–Ray Diffraction Studies of some Pd(II) Complexes with Schiff Bases

Microbial pectinases: an ecofriendly tool of nature for industries

Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries

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