Papaya peel valorization for production of acidic pectin methylesterase by Aspergillus tubingensis and its application for fruit juice clarification

Patidar, Mukesh Kumar; Nighojkar, Sadhana; Kumar, Anil; Nighojkar, Anand

doi:10.1016/j.bcab.2016.02.008

Cited by 27 publications

(8 citation statements)

References 52 publications

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“…erefore, the function of this enzyme is splitting the alpha 1-4 glycoside bond between galacturonic monomers. Patidar et al [28] investigated that polygalacturonases are categorized into two parts. ose are endo-polygalacturonase and exo-polygalacturonase.…”

Section: Polygalacturonasementioning

confidence: 99%

Pectinase from Microorganisms and Its Industrial Applications

Haile

Ayele

2022

The Scientific World Journal

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The utilization of microbial pectinase in different industries has been increased in its world demand. The major sources of pectinase are microorganisms mainly bacteria, fungi and yeast. The utilization of low-cost agro-industrial wastes as substrates has been preferable in pectinase production. Pectinase production faced various parameters optimization constraints such as temperature, pH and production times which are the main factors in pectinase production. The pectinase enzyme is getting attention due to its several advantages; hence, it needs to be explored further to take its maximum advantage in different industries. This review discusses the pectin substance structure, substrate for pectinase production, factors influencing pectinase production, the industrial application of microbial pectinase and also discusses challenges and future opportunities of applying microbial pectinase in industry.

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Section: Polygalacturonasementioning

confidence: 99%

Pectinase from Microorganisms and Its Industrial Applications

Haile

Ayele

2022

The Scientific World Journal

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“…After treatment, juices were centrifuged at 4000 Â g at 4 C for 15 min. Supernatants were transferred into spectrophotometer cuvette and percentage of transmittances (T%) at 650 nm were measured (De Souza Bezerra et al, 2015;Patidar et al, 2016). Effect of dilution on apple juice clarification was also investigated according to the method described above.…”

Section: Clarification Of Apple Juicementioning

confidence: 99%

Covalent immobilization of papain onto poly(hydroxyethyl methacrylate)-chitosan cryogels for apple juice clarification

Yavaşer

Karagözler

2020

Food sci. technol. int.

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Enzyme immobilization appears as a remarkable technique to safely attach enzymes for several applications and cryogels stand as promising support materials to be used in such investigations. In this work, papain enzyme was immobilized onto an interpenetrating network obtained by cryogelation of N,N′-methylenebisacrylamide cross-linked 2-hydroxyethyl methacrylate and glutaraldehyde cross-linked chitosan. Cryogels were modified with –NH2 functionality and glutaraldehyde in order to attach papain covalently. Immobilization was carried out at 25 ℃ in 0.1 M pH 7.0 phosphate buffer at 1.0 mg/ml enzyme concentration for 5 h. The amount of papain immobilized onto cryogel was calculated to be 15.2 ± 2.54 mg/g cryogel. Macroporous structure and surface area were determined by scanning electron microscopy and Brunauer–Emmett–Teller techniques, respectively. Energy dispersive X-ray analysis showed that papain was bound to the cryogel and cryogel structure was composed of 2-hydroxyethyl methacrylate, chitosan, and glutaraldehyde. Proteolytic activities of free and immobilized papain were measured using casein as substrate. Optimum pH values and temperatures were 8.0 and 65 ℃ for free and immobilized enzymes and kinetic parameters were calculated at these conditions. Reusability and storage stability results indicated that immobilization enhanced the stability of papain compared to free form. Efficiency of immobilized papain was demonstrated by apple juice clarification study as an industrial use of the enzyme. Phenolic compound, protein, total soluble solid contents, and viscosity of apple juice before and after clarification were determined.

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“…These advantages achieved special economic interest from those industries with abundance of biomass and agro-industrial residues [6,7] , in particular fruits processing industry. Various agro-industrial residues such as mango peel [8] , banana peel [9] , orange peel [10] , grape pomace [11] , coffee beans [12] , papaya peel [13] , wheat bran [4] and apple pomace [14] have been considered as preferable SSF substrates (carbon and energy sources) to produce polygalacturonase due to their availability and low-cost. To maintain microbial growth and enzymatic synthesis in SSF, some important factors such as moisture content, carbon and nitrogen sources, inoculums load, incubation time, temperature, pH and solid/liquid ratio should be optimized [15] .…”

Section: Introduction mentioning

confidence: 99%

Application and optimization of solid-state fermentation process for enhancing polygalacturonase production by Penicillium expansum

Zhu

Fan

et al. 2018

International Journal of Agricultural and Biological Engineering

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Penicillium expansum 3.5425 was applied in solid-state fermentation (SSF) of agricultural wastes for polygalacturonase biosynthesis. Among various carbon additives, apple pomace was most suitable for the biosynthesis of polygalacturonase (1440.57 U/g). Optimization of medium parameters using rotational orthogonal design (ROD) experiment combined with optimal fermentation conditions resulted in a 2.72-fold increase in the polygalacturonase production. By using ammonium sulphate precipitation, ion-exchange and gel-permeation chromatography, the polygalacturonase produced by P. expansum 3.5425 was finally purified which had specific activity of 19269 U/mg and molecular weight of 30 kDa. The enzyme was remarkably active in the pH range of 3-5 and at 50°C, which makes it more acceptable in the industrial application. Besides, partially purified polygalacturonase (875.15 U/mL) was used for apple juice clarification and the clarity at 0.4 mL/kg was maximum, which reveals a great potential of polygalacturonase in food industry.

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Papaya peel valorization for production of acidic pectin methylesterase by Aspergillus tubingensis and its application for fruit juice clarification

Cited by 27 publications

References 52 publications

Pectinase from Microorganisms and Its Industrial Applications

Pectinase from Microorganisms and Its Industrial Applications

Covalent immobilization of papain onto poly(hydroxyethyl methacrylate)-chitosan cryogels for apple juice clarification

Application and optimization of solid-state fermentation process for enhancing polygalacturonase production by Penicillium expansum

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