Applications of pectinases in the commercial sector: a review.
TL;DR: This review discusses various types of pectinases and their applications in the commercial sector.
About: This article is published in Bioresource Technology.The article was published on 2001-05-01. It has received 1001 citations till now. The article focuses on the topics: Pectinase.
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TL;DR: Pectinases are one of the most widely distributed enzymes in bacteria, fungi and plants as discussed by the authors, and they have a share of 25% in the global sales of food enzymes.
975 citations
TL;DR: Pectin is a high value functional food ingredient widely used as a gelling agent and stabilizer and it is also an abundant, ubiquitous and multifunctional component of the cell walls of all land plants as mentioned in this paper.
Abstract: Pectin is a high value functional food ingredient widely used as a gelling agent and stabilizer. It is also an abundant, ubiquitous and multifunctional component of the cell walls of all land plants. Food scientists and plant scientists therefore share a common goal to better understand the structure and functionalities of pectic polymers at the molecular level. The basic properties of pectin have been known for nearly 200 years, but recently there has been tremendous progress in our understanding of the very complex fine structure of pectic polymers and pectinolytic enzymes. This has been made possible by synergies between plant and food research and by the application of a range of state-of-the-art techniques including enzymatic fingerprinting, mass spectrometry, NMR, molecular modelling, and monoclonal antibodies. With this increased knowledge comes the prospect of novel applications. Producers are beginning to develop a new generation of sophisticated designer pectins with specific functionalities. Moreover, the ability to manipulate pectin in planta would have a major impact on fruit and vegetable quality and processing, as well as on pectin production.
810 citations
19 Aug 2016
TL;DR: This review highlights and discusses current technical and scientific involvement of microorganisms in enzyme production and their present status in worldwide enzyme market.
Abstract: Biocatalytic potential of microorganisms have been employed for centuries to produce bread, wine, vinegar and other common products without understanding the biochemical basis of their ingredients. Microbial enzymes have gained interest for their widespread uses in industries and medicine owing to their stability, catalytic activity, and ease of production and optimization than plant and animal enzymes. The use of enzymes in various industries (e.g., food, agriculture, chemicals, and pharmaceuticals) is increasing rapidly due to reduced processing time, low energy input, cost effectiveness, nontoxic and eco-friendly characteristics. Microbial enzymes are capable of degrading toxic chemical compounds of industrial and domestic wastes (phenolic compounds, nitriles, amines etc.) either via degradation or conversion. Here in this review, we highlight and discuss current technical and scientific involvement of microorganisms in enzyme production and their present status in worldwide enzyme market.
611 citations
Cites background from "Applications of pectinases in the c..."
...Cellulases and pectinases are used to improve extraction, yield, cloud stability and texture in juices (Bhat 2000; Kashyap et al. 2001; Garg et al. 2016)....
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...Pectin, a structural heteropolysaccharide, present in nearly all fruits is required to be maintained to regulate cloudiness of juices by polygalacturonase (EC 3.2.1.15), pectin esterases (EC 3.1.1.11), pectin lyase (EC 4.2.2.10) and various arabanases (Kashyap et al. 2001; Yadav et al. 2001)....
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TL;DR: Bast fibres are defined as those obtained from the outer cell layers of the stems of various plants and find use in textile applications and are increasingly being considered as reinforcements for polymer-matrix composites as they are perceived to be sustainable as mentioned in this paper.
Abstract: Bast fibres are defined as those obtained from the outer cell layers of the stems of various plants. The fibres find use in textile applications and are increasingly being considered as reinforcements for polymer–matrix composites as they are perceived to be “sustainable”. The fibres are composed primarily of cellulose which potentially has a Young’s modulus of ∼140 GPa (being a value comparable with man-made aramid [Kevlar/Twaron] fibres). The plants which are currently attracting most interest are flax and hemp (in temperate climates) or jute and kenaf (in tropical climates). This review paper will consider the growth, harvesting and fibre separation techniques suitable to yield fibre of appropriate quality. The text will then address characterisation of the fibre as, unlike man-made fibres, the cross section is neither circular nor uniform along the length.
556 citations
TL;DR: existing and potential applications of thermophiles and thermostable enzymes with focus on conversion of carbohydrate containing raw materials are discussed and strategies that enhance thermostablity of enzymes both in vivo and in vitro are assessed.
Abstract: In today's world, there is an increasing trend towards the use of renewable, cheap and readily available biomass in the production of a wide variety of fine and bulk chemicals in different biorefineries. Biorefineries utilize the activities of microbial cells and their enzymes to convert biomass into target products. Many of these processes require enzymes which are operationally stable at high temperature thus allowing e.g. easy mixing, better substrate solubility, high mass transfer rate, and lowered risk of contamination. Thermophiles have often been proposed as sources of industrially relevant thermostable enzymes. Here we discuss existing and potential applications of thermophiles and thermostable enzymes with focus on conversion of carbohydrate containing raw materials. Their importance in biorefineries is explained using examples of lignocellulose and starch conversions to desired products. Strategies that enhance thermostablity of enzymes both in vivo and in vitro are also assessed. Moreover, this review deals with efforts made on developing vectors for expressing recombinant enzymes in thermophilic hosts.
536 citations
Cites background from "Applications of pectinases in the c..."
...They may be acting either by hydrolysis or by trans-elimination; the latter performed by lyases [128]....
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...3D), has neutral sugar sidechains made up from L-rhamnose, arabinose, galactose and xylose [128]....
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...82) hydrolysing the polygalacturonic acid chain by addition of water, are all classified under GH28, and are the most abundant among all the pectinolytic enzymes [128,139]....
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References
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Book•
01 Jun 1985
TL;DR: This book discussesFermented Protein Foods in the Orient: Shoyu and Miso in Japan, and potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods.
Abstract: Vinegar. The Microbiology of Vegetable Fermentations. The Silage Fermentation. Fermentative Upgrading of Wastes for Animal Feeding. Cocoa, Coffee and Tea. Thickeners of Microbial Origin. Bread and Baker's Yeast . Sourdough Breads and Related Products. The Microbiology of Alcoholic Beverages. Cheeses. Fermented Milks. Fermented Protein Foods in the Orient: Shoyu and Miso in Japan. Fermented Fish and Fish Products. Fermented Sausages. Protein-rich Foods Based on Fermented Vegetables. Food Flavour from Yeast. Biology and Technology of Mushroom Culture. Algae as Food . Bio-Enrichment of Fermented Foods: Production of Vitamins in Fermented Foods. Production of Industrial Enzymes and Some Applications in Fermented Foods . Koji. Food Fermentation in the Tropics. African Fermented Foods. Fermented Foods of the Indian Sub-Continent. Fermented Weaning Foods. Potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods. The Impact of Genetic Engineering on Food and Beverage Fermentations. Index
792 citations
01 Jan 1990
TL;DR: This edition of Microbial Enzymes and Biotechnol ogy has attempted to bring together accounts (by the relevant experts) of the current status of the major areas of enzyme technology and specifically those areas of actual and/or potential commercial importance.
Abstract: Biotechnology is now one of the major growth areas in science and engineering and within this broad discipline enzyme technology is one of the areas earmarked for special and significant developments. This publication is the second edition of Microbial Enzymes and Biotechnol ogy which was originally published in 1983. In this edition the editors have attempted to bring together accounts (by the relevant experts) of the current status of the major areas of enzyme technology and specifically those areas of actual and/or potential commercial importance. Although the use of microbial enzymes may not have expanded at quite the rate expected a decade ago, there is nevertheless intense activity and considerable interest in the whole area of enzyme technology. Microbial enzymes have been used in industry for many centuries although it is only comparatively recently that detailed knowledge relating to their nature, properties and function has become more evident. Developments in the 1960s gave a major thrust to the use of microbial enzymes in industry. The commercial success of alkaline proteases and amyloglucosidases formed a bed-rock for subsequent research and development in the area."
518 citations
TL;DR: In this article, a review of the benefits brought to the field by these new technologies and their potential for commercial applications is presented. But it is only recently that technological innovations, such as the use of immobilization supports and continuous-flow systems, have been considered to optimize these fruit processing procedures.
413 citations
275 citations
TL;DR: The results obtained in this work suggest that the culture method (submerged or solid-state) may be responsible for inducing changes in some of the pectinolytic enzymes produced by Aspergillus niger.
Abstract: Three extracellular pectinases were produced byAspergillus niger CH4 by submerged and solid-state fermentation, and their physicochemical and kinetic properties were studied. The highest productivities of endo- and exo-pectinase and pectin lyase were obtained with solid-state fermentation. The kinetic and physicochemical properties of these enzymes were influenced by the type of culture method used. All activities were very different in terms of pH and temperature optima, stability at different pH and temperature values and affinity for the substrate (K
m values). In solid-state fermentation, all pectinase activities were more stable at extreme pH and temperature values but theK
m values of endo-pectinase and pectin lyase were higher with respect to those activities obtained by the submerged-culture technique. The pectin lyase activity obtained by the submerged-culture technique showed substrate inhibition but the enzyme obtained by solid-state fermentation did not. Electrophoresis, using sodium dodecyl sulphate/polyacrylamide gel with enzymatic extracts obtained for both culture methods, showed the same number on protein bands but some differences were found in their electrophoretic position. The results obtained in this work suggest that the culture method (submerged or solid-state) may be responsible for inducing changes in some of the pectinolytic enzymes produced byA. niger.
189 citations