Improvement of tea leaves fermentation with Aspergillus spp. pectinase.

doi:10.1016/S1389-1723(02)80167-0

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Improvement of tea leaves fermentation with Aspergillus spp. pectinase.

Journal Article•DOI•

Improvement of tea leaves fermentation with Aspergillus spp. pectinase.

Jayaraman Angayarkanni¹, Muthusamy Palaniswamy, Subbaiyan Murugesan¹, K. Swaminathan¹•Institutions (1)

Bharathiar University¹

01 Oct 2002-Journal of Bioscience and Bioengineering (Elsevier)-Vol. 94, Iss: 4, pp 299-303

TL;DR: The crude enzyme preparations obtained from ethanol precipitation were found to be more effective in improving tea leaf fermentation than the purified pectinase enzymes.

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About: This article is published in Journal of Bioscience and Bioengineering.The article was published on 2002-10-01. It has received 68 citations till now. The article focuses on the topics: Pectinase & Thearubigin.

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Journal Article•DOI•

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

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Danielle Biscaro Pedrolli, Alexandre Costa Monteiro, Eleni Gomes, Eleonora Cano Carmona¹•Institutions (1)

Sao Paulo State University¹

03 Mar 2009-The Open Biotechnology Journal

TL;DR: Departamento de Bioquimica e Microbiologia Instituto de Biociencias Universidade Estadual Paulista, UNESP, Avenida 24A, 1515, CEP 13506-900 Rio Claro, SP

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Abstract: Departamento de Bioquimica e Microbiologia Instituto de Biociencias Universidade Estadual Paulista, UNESP, Avenida 24A, 1515, CEP 13506-900 Rio Claro, SP

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284 citations

Journal Article•DOI•

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

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Li-Fei Wang, Joo-Yeon Lee¹, Jin-Oh Chung, Joo-Hyun Baik, Sung So, Seung-Kook Park¹ - Show less +2 more•Institutions (1)

Kyung Hee University¹

01 Jul 2008-Food Chemistry

TL;DR: A total concentration of five VFC was shown to be able to discriminate clearly unfermented and fermented teas, while that of trans-2-hexenal and methyl salicylate together supplied an index to differentiate semi- and fully-fermented teas.

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192 citations

Journal Article•DOI•

Microbial pectinases: an ecofriendly tool of nature for industries

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Gaurav Garg¹, Amarjeet Singh², Amanpreet Kaur², Rupinder Singh³, Jagdeep Kaur³, Ritu Mahajan² - Show less +2 more•Institutions (3)

Department of Biotechnology¹, Kurukshetra University², Panjab University, Chandigarh³

08 Feb 2016

TL;DR: Pectinases are the growing enzymes of biotechnological sector, showing gradual increase in their market, and enzymatic catalysis is preferred over other chemical methods, since it is more specific, less aggressive and saves energy.

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Abstract: Pectinases are the growing enzymes of biotechnological sector, showing gradual increase in their market. They hold a leading position among the commercially produced industrial enzymes. These enzymes are ecofriendly tool of nature that are being used extensively in various industries like wine industry; food industry; paper industry for bleaching of pulp and waste paper recycling; in the processing of fruit–vegetables, tea–coffee, animal feed; extraction of vegetable oil and scouring of plant fibres. Moreover, enzymatic catalysis is preferred over other chemical methods, since it is more specific, less aggressive and saves energy. This is the review which covers the information available on the applicability potential of this group of enzymes in various sectors.

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183 citations

Cites background from "Improvement of tea leaves fermentat..."

...The TLC was enhanced to 18.19, 14.74 and 14.10 % by the crude enzyme from A. indicus, A. falvus and A. niveus, respectively, whereas the purified enzyme from these fungi resulted in an increase of TLC by 12.18, 11.54 and 11.22 %, respectively (Angayarkanni et al. 2002)....
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...The pectinases are being produced by various kinds of microorganisms (Servili et al. 1992; Kapoor et al. 2001; Angayarkanni et al. 2002; Hoondal et al. 2002; Sharma and Satyanarayana 2012; Sharma et al. 2013b; Mohamadi et al. 2014)....
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Journal Article•DOI•

Alkaline pectinases: A review

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Pooja Kohli¹, Reena Gupta¹•Institutions (1)

Himachal Pradesh University¹

01 Jul 2015-Biocatalysis and agricultural biotechnology

TL;DR: In this paper, a review of the molecular determinants of pectin utilization, mechanisms driving catabolite selectivity and industrial applicability is presented, which provides structural understanding of the Pectinase topology and catalytic machinery.

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Abstract: Pectinolytic microbes have been industrially exploited for pectinases that are environment friendly enzymes and mineralize pectic substances present in the environment. This review provides structural understanding of the molecular determinants of pectin utilization, mechanisms driving catabolite selectivity and industrial applicability. The topology of pectinase with distinct catalytic machinery enables it to persist in harsh environment during infection and analysis of pectin degradation pathway has resulted in understanding the role of different pectinases in subsequent steps of substrate digestion in different cellular compartments. The pH has a definite role in altering enzyme properties. Acidic pectinases are utilized especially in food processing industries for extraction and clarification of fruit juices. Alkaline pectinases find tremendous applications in biotechnology based industries especially for cotton bioscouring and retting of plant fibers in textile processing, paper making and treatment of waste water containing pectinaceous material.

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81 citations

Journal Article•DOI•

Production and Characterization of Pectinase Enzyme from Penicillium chrysogenum

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A. Rasheedha Banu¹, M. Kalpana Devi¹, G. R. Gnanaprabhal¹, B. V. Pradeep¹, Muthusamy Palaniswamy¹ - Show less +1 more•Institutions (1)

Karpagam University¹

01 Apr 2010-Indian journal of science and technology

TL;DR: In this paper, Penicillium chrysogenum was selected based on clearance zones and pectinase enzyme production was carried out in submerged fermentation Enzyme production was higher at pH 65 and a temperature of 35°C using sucrose and ammonium per sulphate as carbon source and nitrogen source respectively.

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Abstract: Ten moulds isolated from municipal waste soil sample were screened for pectinolytic enzyme production when grown on pectin containing (YPSS) solid media Penicillium chrysogenum was selected based on clearance zones and pectinase enzyme production was carried out in submerged fermentation Enzyme production by Penicillium chrysogenum was higher at pH 65 and a temperature of 35°C using sucrose and ammonium per sulphate as carbon source and nitrogen source, respectively The maximal activity of P chrysogenum pectinase was at 50°C, pH 65 and was thermostable up to 40°C MgCl 2 and CaCl 2 ions had little effect on pectinase activity K m and V max values were 10 mg/mL and 85 U/mg protein, respectively and an apparent molecular weight of 31 kDa on SDS-PAGE

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79 citations

Cites background or methods from "Improvement of tea leaves fermentat..."

...…(Kashyap et al., 2001, Torres et al., 2006); actinomycetes (Bruhlmann et al., 1994); Aspergillus flavus (Mellon & Cotty, 2004); Aspergillus sp. (Angayarkanni et al., 2002); Penicilluim italicum (Alana et al., 1990); Penicillium viridicatum RFC3 (Silva et al., 2002); Penicillium roqueforti…...
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...The fraction of the enzyme that showed highest enzyme activity was then pooled and used for characterization (Angayarkanni et al., 2002) Enzyme characterization The enzyme PG activity was determined at 35°C in different pH using acetate (pH 4.0- 5.0), citrate (pH 5.0-6.0), sodium citrate (pH…...
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...Pectinase are now an integral part of juice and textile industries (Kashyap et al., 2001) such as maceration of tea leaves (Angayarkanni et al., 2002); processing of cotton fabric (Solbak et al., 2005) as well as in various biotechnological applications (Alkorta et al., 1998, Jacob & Prema, 2006)....
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...Fermentation was carried out in 500 mL Erlenmeyer flask containing 250 mL of growth medium with 10% inoculum (106 spores/mL) and incubated at 30°C under shaking conditions (175 rpm) for 5 days (Angayarkanni et al., 2002)....
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Protein Measurement with the Folin Phenol Reagent

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Oliver H. Lowry¹, Nira J. Rosebrough¹, A. Lewis Farr¹, Rose J. Randall¹•Institutions (1)

Washington University in St. Louis¹

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Abstract: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products. Four major components of the head are cleaved during the process of assembly, apparently after the precursor proteins have assembled into some large intermediate structure.

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232,912 citations

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TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products as mentioned in this paper.

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The Determination of Enzyme Dissociation Constants

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Hans Lineweaver, Dean Burk

01 Mar 1934-Journal of the American Chemical Society

TL;DR: On the basis of the assumed theory the rate of the observed reaction is directly proportional to the concentration of the enzyme-substrate compound, where (E:l = (ES).

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Abstract: On the basis of the assumed theory the rate of the observed reaction is directly proportional to the concentration of the enzyme-substrate compound, (ES), a t all values of the concentration of the substrate, (S). It is proportional to (S) only a t low values of (S). The numerical value of the dissociation constant is given by the substrate concentration a t half-maximum velocity, where (E:l = (ES). The equilibrium in equation 1 may be heterogeneous or homogeneous. Hitchcock'\" has pointed

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11,349 citations