Pectinase

Naturally occurring polysaccharide pectin, the meth ylated ester of polygalacturonic acid, is very impo rtance in both scientific and commercial world due to its biodegradability. A lar ge group of pectinase enzymes causing breakdown of pectin polysaccharides of plants and fruit are used in industrial sector t o increase the yield and clarity of fruit juices. In this study, two bacterial strains were isolated using dilutions of 10 -4 and 10 -6 of rotten oranges. Isolated organisms were identif ied based on staining and biochemical tests. The pectinolytic activity was de termined using pectin containing minimal essential medium. The methodology applied was Kirby Bauer agar well diffusion method at the temperature is 35 ± 2 0 C. Based on Gram staining, spore staining and biochemical tests, two bacterial strains L ( Staphylococcus aureus ) and M ( Bacillus cereus ) were isolated and identified. Both strains showed different pectinolytic zones dependi ng on the concentration of inoculum...

Aim: To Find the Effect of Concentration of Pectinase on Apple (Malus domestica) Juice Production
Research Question
How does an increase in the concentration of the enzyme pectinase affect the production of apple juice from apple (Malus domestica) pulp?

During the present studies, thirteen antagonistic compost inhabiting bacteria and fungi selected from in vitro studies against soil borne pathogens were evaluated for their amylase, cellulase and pectinase activities. Most of the antagonists showed the enzymatic activities. The antagonists were also inoculated in to the grass clippings to see their degradation abilities. All the antagonists showed the ability to degrade the grass clippings but with varied rate of degradation. The highest rate of degradation shown by Bacillus licheniformis and Aspergillus fumigatus followed by

Efficient pectinase producing fungi is the need of an hour for number of industries such as feed, textile, paper, pulp and food. The objective of the current study was to increase the production of pectinase from Penicillium notatum MH-61 through random mutagenesis using physical and chemical methods followed by growth parameters’ optimization. Wild strain of Penicillium notatum MH-61 was subjected to UV irradiation (60 min), nitrous acid (0.9 M) and ethidium bromide (0.5 mg/mL) treatments. Mutants obtained were screened for pectinase production using mineral salt agar medium by observing zones of clearance. Later, the mutant strains showing better zones of clearance were analyzed for estimation of pectinase using solid-state fermentation employing sugarcane bagasse as substrate. UV treated mutant strain MH-UV9 exhibited highest pectinase activity i.e. 5.1 ± 0.10 U/mL/min as compared to that of wild type i.e. 2.15 ± 0.02 U/mL/min. The cultural conditions such as incubation time, pH and temperature for pectinase production by wild (MH-61) and mutant (MH-UV9) strains under solid state fermentation were also optimized. The enhanced activity of pectinase using UV mutant MH-UV9 i.e. 5.98 ± 0.05 U/mL/min was obtained using fermentation medium of pH 5.0 at 30°C after an incubation period of 120 h. The whole process resulted in 2.37 fold increase in pectinase production as compared to that of wild strain.

Background: Polygalacturonase is one of the most important commercial pectinase. The production cost and the mesophilic nature of the present polygalacturonase is a big problem in its application in the juice industry. A lot of work is going on for the isolation of thermophilic bacterial strains which can utilize pectin as the only carbon source. Methods:  Bacterial strains were isolated from rotten fruits and vegetables and cultured at 50 – 70 o C. The strains were than screened for endopolygalacturonase activity and identified on the basis of 16S rRNA sequence. Different growth parameters for the production of endopolygalacturonase by  Bacillus licheniformis  IEB-8 were optimized using Response Surface Methodology under Center Composite Design using JMP-12 software. Endopolygalacturonase was purified in two steps; ammonium sulfate precipitation and then by size exclusion column chromatography. Results:  Only four strains, IEB-8, IEB-11, IEB-12 and IEB-13 showed growth above 60 o C...

Apple (Malusdomesticaborkh) is one of the popular fruit with an annual global production of several million tones. The use of apple in food production industry led to the generation of huge waste materials in the form of peels and pomace. Owing to the high amounts of lignocellulosics present in the wastes, these can be served as substrate for the production of plant cell-wall degrading enzymes (CWDE). The present study describes the potential of an indigenously isolated strain of Aspergillusfumigatusto produce plant CWDE using apple peels under submerged as well solid-state fermentation. It was observed that the strain was able to produce higher activity of pectinase and xylanase under both the types of fermentation at 30o as well as at 40oC. While less titers of filter paperase, endoglucanase, -glucosidase was obtained. However, the production of plant CWDE was influenced when the apple peels were supplemented with carboxymethyl cellulose, xylan, pectin and lactose. Interestingly,...

The effect of exogenous pectinase on the levels of 2,5-dimethyl-4-hydroxy-2H-furan-one (DMHF) and DMHF-glucoside was studied in clarified strawberry juice (Fragaria × ananassa, cv. Elsanta). The extent of conversion of DMHF-malonyl glucoside to DMHF-glucoside and DMHF was monitored at three different temperatures (45 °C, 50 °C and 60 °C) and at three different pH values (pH 3.0, 4.0 and 5.4). The effect of using two different concentrations of pectinase was also studied. Based on these results, the endogenous levels of DMHF-malonyl glucoside were calculated for the first time in strawberries. Copyright © 2002 John Wiley & Sons, Ltd.

The effect of solvent, substrate-to-solvent ratio and concentration of pectinase on the extraction of beta-cyanins from the pulp of red pitahaya (Hylocereus poly-rhizus) was evaluated with respect to yield, betacyanin content (BC) and total sugar content. The application of betacyanins from red pitahaya in ice cream was then evaluated by comparison to a commercial colourant, E-162. Without the use of pectinase, the highest yields (9.11 ± 0.35%) of betacyanins were obtained using 95% ethanol at a substrate-to-solvent ratio of 1:1. With the use of pectinase at a concentration of 1.5%, the highest yield (17.11-17.45%) of betacyanins were obtained using water as a solvent at a substrate-to-solvent ratio of 1:1 and 1:2. Pectinase treatment (1.5-2.5%) using water as a solvent yielded betacyanins with the highest BC (126.47-130.83 g kg-1) and lowest total sugar content (57.85-59.74 g kg-1). The BC and total colour changes were similar in ice cream containing betacyanins from red pitahaya and E-162 throughout the 21-days of frozen storage at-18°C. Betacyanins from red pitahaya or E-162 enhanced the antioxidant properties of ice cream. The sensory evaluation of ice cream containing betacyanins from red pitahaya showed a better colour acceptability than E-162.

Background: Pectin enzymes are biocatalysts that degrade pectin into simpler forms. Fermentation is the commonly utilized method for pectinase production. Prior to optimization of pectinase activity, preliminary findings were undertaken to select the best screened microbe (Aspergillus niger), agrowastes and extraction solvents. Solid-state fermentation was employed in the study (optimization process), utilizing the Box-Behnken design in Design-Expert software package version 12.0.3. Results: The results showed 0.1 molar sodium chloride as the best extraction solvent, with the activity higher than the citrate buffer. However, pectinase activity obtained with distilled water was significantly (p<0.05) lower than 0.1 molar sodium chloride. For the substrates employed in the study, the citrus (orange) peel had the highest pectinase activity of ≈0.40 mg per ml. The activity of citrus peels was significantly higher than the activities from each of corn cob, banana peel, wheat bran, Tha...

For overcoming interspecific incompatibility, protoplast combination method is a proper procedure for making a new plant withdesired traits. For this purpose, protoplast preparation is a first and important step. Hence, experiments were conducted to evaluatevarious combinations of cellulose, pectinase and their treatment times on protoplast production and protoplast viability in Liliumledebeourii Bioss. The results of experiment revealed that the protoplast yield was significantly affected by different treatment levels.Cellulase at 4% gave the highest numbers of protoplasts at 3.71×105 protoplast/g FW. Pectinase at 1% gave the highest numbers ofprotoplast. For treatment times, the highest yield of protoplast was with leaf explants treated for 24 h. Analysis of variance indicated thatconcentration, time and three-way interaction of cellulase, pectinase and time were significant at p<0.01. Cellulase at 4% and pectinase at0.2% for 24 h gave the highest viability. Interactions of ce...

ABSTRACT The application of an enzymatic pre-treatment to increase the yield of grape seed oil extraction was studied. Experiments were carried out to measure the effects that reaction time, temperature, pH, particle size and enzyme concentration have upon the enzymatic activity.The following set of parameters was optimised: time = 24 h, pH 4, temperature 30–40 °C, particle diameters 1.0–1.4 mm, and cocktail concentration of: cellulase = 29, protease = 1191, xylanase = 21, and pectinase = 569 U/g of seed sample. The extraction yield was 13.7%, which represents an increment of 106% over non-treated samples. For 120 h the yield achieved was 17.5%, and the increment reached 163%. Such results indicate that a prolonged enzymatic treatment may certainly be used to enhance oil extraction.

Enzymes catalyses various reactions involved in the preparation of different food products. It is one of the important tools in modern food industry because while processing many intermediate processes are simplified due to use of enzymes. Pectin is a naturally occurring hetero-polysaccharide which is found in the cell wall (middle lamellae) of plants. It is mainly composed of esterified D-galactournic acid. The pectinases are the enzymes that are capable of hydrolysing the pectin polysaccharide into smaller fragments. Pectin can be used in pharmaceutical industry as well as in the food industry as it can be used as a thickening or solidifying agents. Pectinase is commonly used in degradation of pectin which is generally found in plants. Pectinase has a molecular weight of about 35 KDa. At present, almost all the pectinolytic enzymes used for industrial applications are produced by the fungi, namely Aspergillus sp., Rhizopus stolonifer, Alternaria mali, Fusarium oxysporum, Neurospora crassa, Penicillium italicum, and many others. Aspergillus niger is preferred in industries, since approximately 90% of produced enzymes may be secreted into the culture medium i.e. extracellular production. Orange peels are used as substrate for the growth of Aspergillus niger. Besides, orange peels cause waste disposal problems since they are being thrown around indiscriminately. Agricultural and Industrial wastes pose many disposal problems which can be dealt by treating them with combination of enzymes like cellulase, papain, pectinase etc.Since pectinases are widely used enzyme for different industrial application, it is necessary to use inexpensive and readily available raw material for its production. Hence tomato and orange peels were used as the raw material. In view of the above, the study was focused on analysis of pectinase production by Aspergillus niger when the substrate concentration was varied. The enzyme obtained from different concentrations of the substrate was then used for enzyme assay. Enzyme assay was carried out using DNSA method. The quantitative estimation of the enzyme was carried out using folin-lowry's method. The enzyme activity was checked using orange juice as substrate on appropriate wavelength using colorimetry. It was observed that as the substrate concentration increased , the amount of enzyme produced also increased whereas the specific activity of the enzyme decreased.