Microbially Derived Pectinases: A Review
About: This article is published in IOSR Journal of Pharmacy and Biological Sciences.The article was published on 2012-01-01. It has received 23 citations till now.
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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.
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.
183 citations
Cites background from "Microbially Derived Pectinases: A R..."
...…increase the yield and clarification of juice by liquefaction of pulps, remove off the peels (Kashyap et al. 2001a; Kareem and Adebowale 2007; Chaudhri and Suneetha 2012; Makky and Yusoff 2015) and in maceration of vegetables to produce various products like pastes and purées (Sreenath et…...
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...recovered juices and hence minimises membrane fouling during filtration operations (de Carvalho et al. 2008; Chaudhri and Suneetha 2012)....
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...Increased juice yield is mainly due to the ability of enzymes to degrade the cell walls, thus significantly lowers the viscosity of the recovered juices and hence minimises membrane fouling during filtration operations (de Carvalho et al. 2008; Chaudhri and Suneetha 2012)....
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...A general practice in fruit and vegetable processing is the treatment of pulp with appropriate enzyme preparations (Naidu and Panda 1998; Ramadan et al. 2007; Chaudhri and Suneetha 2012; Khan et al. 2013)....
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...The main functions of pectinolytic enzymes in the wine making process are to support the extraction process, maximise juice yield, facilitate filtration and intensify the flavour and colour (Chaudhri and Suneetha 2012)....
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01 Jan 2019
TL;DR: This chapter critically review the production of a wide range of secondary metabolites, bioactive compounds from fungal endophytes that are a potential alternative source of secondary plant metabolites and natural producers of high-demand drugs.
Abstract: Endophytic fungi are abundant and have been reported from all tissues such as roots, stems, leaves, flowers, and fruits. In recent years, research into the beneficial use of endophytic fungi has increased worldwide. In this chapter, we critically review the production of a wide range of secondary metabolites, bioactive compounds from fungal endophytes that are a potential alternative source of secondary plant metabolites and natural producers of high-demand drugs. One of the major areas in endophytic research that holds both economic and environmental potential is bioremediation. During their life span, microbes adapt fast to environmental pollutants and remediate their surrounding microenvironment. In the last two decades, bioremediation has arisen as a suitable alternative for remediating large polluted sites. Endophytic fungi producing ligninolytic enzymes have possible biotechnological applications in lignocellulosic biorefineries. This chapter highlights the recent progress that has been made in screening endophytic fungi for the production and commercialization of certain biologically active compounds of fungal endophytic origin.
115 citations
TL;DR: Screening microorganisms for the pectinase activity from coffee pulp samples and molecular identification of the potential pectinolytic isolates and about 70% of the isolates are under genus Bacillus, which is one of the upcoming enzymes of the commercial sector.
Abstract: Application of enzymes in biotechnological process has expanded considerably in recent years. In food and related industry, major importance was being attached to the use of enzymes in upgrading quality, increasing yields of extractive processes, product stabilization, and improvement of flavor and byproduct utilization. Pectinases or pectinolytic enzymes are today one of the upcoming enzymes of the commercial sector. It has been reported that microbial pectinases account for 25% of the global food enzymes sales. For this reason, this study was undertaken with aims of screening microorganisms for the pectinase activity from coffee pulp samples and molecular identification of the potential pectinolytic isolates. In the present investigation, in total, ninety-five (95) isolates were identified from thirty coffee pulp samples. Based on characterization on the selective growth media, the isolates were grouped as actinomycete (21.06%), bacteria (65.26%), and fungi (13.68%). Among these, 31.58% showed colonies surrounded by clear zones which indicate the presence of pectinase activity. After rigorous screening steps, the isolates with high potential pectinase activity were identified molecularly by sequencing 16S rDNA region of the isolates. Based on the molecular identifications, about 70% of the isolates are under genus Bacillus.
52 citations
TL;DR: The enzyme proved to be an exo-polygalacturonase, releasing galacturonic acid by hydrolysis of polygalactic acid, and was able to enhance the clarification of both apple and citrus juice.
Abstract: Polygalacturonase is a valuable biocatalyst for several industrial applications Production of polygalacturonase using the Aureobasidium pullulans stain isolated from Saharan soil of Algeria was investigated Its capacity to produce polygalacturonase was assessed under submerged culture using tomato pomace as an abundant agro-industrial substrate Optimization of the medium components, which enhance polygalacturonase activity of the strain Aureobasidium pullulans, was achieved with the aid of response surface methodology The composition of the optimized medium was as follows: tomato pomace 40 g/L, lactose 184 g/L, CaCl₂009 g/L and pH 516 Practical validation of the optimum medium provided polygalacturonase activity of 2205 U/mL, which was 5-fold higher than in unoptimized conditions Batch cultivation in a 20 L bioreactor performed with the optimal nutrients and conditions resulted in a high polygalacturonase content (2575 U/mL) The enzyme showed stability over a range of temperature (5-90 °C) with an optimum temperature of 60 °C with pH 50, exhibiting 100% residual activity after 1h at 60 °C This enzyme was stable at a broad pH range (50-10) The enzyme proved to be an exo-polygalacturonase, releasing galacturonic acid by hydrolysis of polygalacturonic acid Moreover, the exo-polygalacturonase was able to enhance the clarification of both apple and citrus juice As a result, an economical polygalacturonase production process was defined and proposed using an industrial food by-product
23 citations
TL;DR: The major applications of cellulases, hemicellulases, and pectinases and their cleavage characteristics, sources (mainly microbial), and features of the substrates in the food and beverage industries are discussed in this paper.
Abstract: Enzymes are present in all naturally occurring forms of life, including plants, animals, and microorganisms. Enzymes have been used in the food industry to transform a raw material into a main product, to modify the functional characteristics of a product, and/or to control or improve food processes. The cell wall of plant cells is composed of a complex network of polysaccharides, including cellulose, hemicelluloses, and pectin, with interactions between these structures. Selective enzymes for the degradation of cell wall components, such as cellulases, hemicellulases, and pectinases, are used to perform hydrolytic actions on the respective cell wall components. Cellulases and hemicellulases play a predominant role in the hydrolysis of lignocellulosic substrates, and pectinolytic enzymes are used to degrade pectic structures. Along with this, cellulolytic, hemicellulolytic, and pectinolytic enzymes have been used in the food industry in different processes such as in fruit and vegetable processing industries, wine production, baking process, essential oil recovery, and vegetable oil extraction. This review discusses the major applications of cellulases, hemicellulases, and pectinases and their cleavage characteristics, sources (mainly microbial), and features of the substrates in the food and beverage industries.
23 citations