Optimization of enzymatic hydrolysis conditions for extraction of pectin from rapeseed cake (Brassica napus L.) using commercial enzymes

Jeong, Hanseob; Kim, Ho‐Yong; Ahn, Sye Hee; Oh, Sei Chang; Yang, In; Choi, In-Gyu

doi:10.1016/j.foodchem.2014.02.040

Cited by 53 publications

(34 citation statements)

References 32 publications

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“…Besides, statistically significant increases were found in galactose and maltose concentrations, by 3.0‐ and 1.7‐fold respectively. The ability of Celluclast 1.5 L to release glucose and other simple sugars was also found in palm kernel cake and rapeseed cake …”

Section: Resultsmentioning

confidence: 99%

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting

et al. 2017

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Section: Resultsmentioning

confidence: 99%

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting

et al. 2017

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“…), Celluclast and alcalase for the rapeseed cake (Jeong et al . ) and α ‐amylase and neutrase for the banana peel (Qiu et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…However, recent awareness on environmental impact has led to the emergence of enzymatic extraction method to obtain pectin. Pectin was extracted using several enzymes from a variety of sources such as the cellulase and α-amylase for the pumpkin (Cui and Chang 2014), cellulase for the butternut (Fissore et al 2013), Viscozyme L for Yuza (Lim et al 2012) and apple pomace (Min et al 2011), Celluclast and alcalase for the rapeseed cake (Jeong et al 2014) and α-amylase and neutrase for the banana peel (Qiu et al 2010). Celluclast 1.5 L is commonly used to promote the release of pectin substances in pectin extraction.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Acidic and Enzymatic Pectin Extraction from Passion Fruit Peels and Its Gel Properties

Liew

Chin

Yusof

et al. 2015

J Food Process Engineering

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The influences of extractor concentration, extraction temperature and time on the yield of pectin and degree of esterification (DE) were investigated by the acidic and enzymatic extraction methods. Citric acid and Celluclast were selected as pectin extractors for environmentally friendly reasons. The peels of yellow passion fruit using the acidic and enzymatic extraction methods gave pectin yield of 7.16 and 7.12%, and DE of 71.02 and 85.45% in the optimized condition of extraction time of 102 min with citric acid concentration of 0.19% (w/w) at 75C and Celluclast concentration of 1.67% (w/w) at 61.11C, respectively. The enzymatic extraction method has greater capability of producing high methoxyl pectin. The morphological features of fruit peel powder and the extracted pectin examined by scanning electron microscopy suggested that the nanostructure of wet passion fruit pectin was dependable on the type of extraction process. The formed pectin gel also has pseudoplastic liquid behavior and its viscosity was greatly affected by sugar. Practical Applications Pectin has been intensively used as natural gelling agent and stabilizer to alter rheological properties in food ingredients by most food processing industries to achieve desired textural quality. Pectin could be recovery from fruit wastes. The conversion of passion fruit peel into pectin offers great scope for utilization. Citric acid and enzymatic extraction methods are effectively used for pectin extraction which may be of interest by pectin industry and consumer with these eco‐friendly processing technology with no using harmful chemicals. Furthermore, scientific work of this study such as the optimized condition, morphological features of extracted pectin and pectin gel formation contributes valuable information on pectin, which could be beneficial for pectin industry improving the process quality of pectin as well as process profitability.

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“…Different enzymes such as polygalacturonase, hemicellulose, protease and microbial mixed enzymes, cellulose, α-amylase, celluclast, alcalase and α-amylase and neutrase, Xylase, cellulose, b-glucosidase, endopolygalacturonase and pectinesterase are used in pectin extraction as enzymes have the ability to degrade pectin and modify the physicochemical properties of the pectin [74][75][76][77][78][79][80][81][82].…”

Section: Enzymatic Extractionmentioning

confidence: 99%

A Review: Different Extraction Techniques of Pectin

Sandarani¹

2017

J Pharmacogn Nat Prod

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Pectin is recently investigated for different applications in food industry, medicinal and pharmaceutical field. Extraction of pectin using different techniques have become a great challenge and yet to be discovered. Recent studies involving extraction of pectin using acids, microwave assisted and enzymes are reviewed, with the aim to capture the state of art on current research about pectin extraction. Extraction techniques have been discussed in related to different acids and enzymes.

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Optimization of enzymatic hydrolysis conditions for extraction of pectin from rapeseed cake (Brassica napus L.) using commercial enzymes

Cited by 53 publications

References 32 publications

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting

Comparison of Acidic and Enzymatic Pectin Extraction from Passion Fruit Peels and Its Gel Properties

A Review: Different Extraction Techniques of Pectin

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