Use of a preparation from fungal pectin lyase in the food industry

Pectinases are a big group of enzymes that break down pectic polysaccharides of plant tissues into simpler molecules like galacturonic acids. It has long been used to increase yields and clarity of fruit juices. Since pectic substances are a very complex macromolecule group, various pectinolytic enzymes are required to degrade it completely. These enzymes present differences in their cleavage mode and specificity being basically classified into two main groups that act on pectin "smooth" regions or on pectin "hairy" regions. Pectinases are one of the most widely distributed enzymes in bacteria, fungi and plants. This review describes the pectinolytic enzymes and their substrates, the microbial pectinase production and characterization, and the industrial application of these enzymes.

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“…These enzymes are widely used in the food industry in the production of juices, fruit drinks and wines [3].…”

Section: Industrial Applicationmentioning

confidence: 99%

Pectin and Pectinases: Production, Characterization and Industrial Application of Microbial Pectinolytic Enzymes

Pedrolli¹,

Monteiro²,

Gomes³

et al. 2009

TOBIOTJ

274

123

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“…D-galacturonic acid is one of the major components of pectin (Mehta, 2013). Pectinolytic enzymes are classified according to their mode of action on the galacturonan part of the pectin molecule (Semenova et al, 2016). Pectinolytic enzymes can be applied in various industrial sectors wherever the degradation of pectin is required for a particular process.…”

Section: Issn: 2319-7706 Volume 7 Number 01 (2018)mentioning

confidence: 99%

Molecular Identification, Production and Optimization of Pectinase by using Stenotrophomonas maltophilia P9 Isolated from Algal Biomass of Himachal Pradesh, India

Sharma¹,

Sharma²

2018

Int.J.Curr.Microbiol.App.Sci

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“…Pectinases play important roles in widespread industrial applications. Pectinase production comprises~10% of all enzyme manufacturing (Semenova et al 2006). In the production of fruit juice, acidic pectinases are commonly applied to decrease the viscosity of pectin to facilitate extraction and increase fruit juice yield.…”

Section: Introductionmentioning

confidence: 99%

An acidic pectin lyase from Aspergillus niger with favourable efficiency in fruit juice clarification

Qin

Liu

et al. 2014

Lett Appl Microbiol

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The pectin lyase gene pnl-zj5a from Aspergillus niger ZJ5 was identified and expressed in Pichia pastoris. PNL-ZJ5A was purified by ultrafiltration, anion exchange and gel chromatography. The Km and Vmax values determined using citrus pectin were 0.66 mg ml(-1) and 32.6 μmol min(-1) mg(-1) , respectively. PNL-ZJ5A exhibited optimal activity at 43°C and retained activity over 25-50°C. PNL-ZJ5A was optimally active at pH 5 and effective in apple juice clarification. Compared with controls, PNL-ZJ5A increased the fruit juice yield significantly. Furthermore, PNL-ZJ5A reduced the viscosity of apple juice by 38.8% and increased its transmittance by 86.3%. PNL-ZJ5A combined with a commercial pectin esterase resulted in higher juice volume.

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Use of a preparation from fungal pectin lyase in the food industry

Cited by 49 publications

References 2 publications

Pectin and Pectinases: Production, Characterization and Industrial Application of Microbial Pectinolytic Enzymes

Pectin and Pectinases: Production, Characterization and Industrial Application of Microbial Pectinolytic Enzymes

Molecular Identification, Production and Optimization of Pectinase by using Stenotrophomonas maltophilia P9 Isolated from Algal Biomass of Himachal Pradesh, India

An acidic pectin lyase from Aspergillus niger with favourable efficiency in fruit juice clarification

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