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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TL;DR: In this article, an enzymatic mash treatment was proposed to reduce the usage of water to produce feed concentration that is suitable for drying, which led to lower process yield, lower moisture content and hygroscopicity, and better solubility.
Abstract: Water removal during drying process consumes energy and lead to high production cost. Hence, enzymatic mash treatment was proposed to reduce the usage of water to produce feed concentration that is suitable for drying. In this study, papaya powder was prepared from papaya puree treated with 1.0% v/w of Pectinex® Ultra SP-L, a pectinase enzyme, with incubation under 50 °C up to 2 hours. The liquefied papaya puree was spray-dried at selected maltodextrin concentrations (10% to 50% w/w of papaya puree) and inlet temperatures (140 °C to 180 °C). The physico-chemical properties of papaya puree, spray-dried powder, and reconstituted powder were assessed. Results showed that an increase in maltodextrin concentration led to lower process yield, lower moisture content and hygroscopicity, and better solubility. The powder produced was brighter in colour (L*) and less yellowish (b*). The papaya puree added with 20% maltodextrin achieved the highest process yield (74.91% ± 9.15%) and better solubility (69.60 ± 0.48 s/g) with optimal moisture content (5.21% ± 0.15% dry basis) and hygroscopicity (24.79% ± 0.58%) which was selected as optimal concentration. Meanwhile, increasing spray drying inlet temperatures led to a reduction in moisture content (26%) but did not significantly affect (p > 0.05) water activity, hygroscopicity, bulk density and colour of spray-dried papaya powders. The inlet temperature of 150 °C achieved the highest solubility (48.17 ± 4.51 s/g) with moderate process yield (74.01% ± 7.69%) and moisture content (5.91% ± 0.70% dry basis) which was considered as optimal drying temperature. The reconstituted powder showed no significant effect in viscosity, pH, and colour regardless of the different maltodextrin concentrations and inlet temperatures used. The optimized spray powder showed no significant difference with initial spray drying feed in total soluble solids, pH, and b* value.
19 citations
16 citations
Cites background from "Microbially Derived Pectinases: A R..."
...…out that pectinases have the ability to decrease the viscosity as well as color; clarification of the fruit juice is also done by enzymatic degradation of pectin polysaccharides of fruit pulps (Junwei et al., 2000; Kareem and Adebowale, 2007; Chaudhri and Suneetha, 2012; Makky and Yusoff, 2015)....
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...Wine processing The use of pectinases in the wine production advances the maceration, yield of juice extraction, increases the rate of filtration, and improves the flavour and colour (Blunt, 2000; Chaudhri and Suneetha, 2012)....
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01 Jan 2019
TL;DR: This chapter aims to provide an updated review on uses of enzymatic methods in the beverage industry such as in the manufacture of fruit juices, coffee, and tea drinks.
Abstract: Enzymes are novel alternatives to chemical or mechanical methods for improving yield and quality in the beverage industry Pectinases, amylases, cellulases, and xylanases are typical enzymes used in the extraction and clarification of fruit juices Pectinases hold a 25% share in global food enzyme sales and industrial demands are still growing Extraction yield increases up to 100% with synergy of other enzymes such as amylases and cellulases This chapter aims to provide an updated review on uses of enzymatic methods in the beverage industry such as in the manufacture of fruit juices, coffee, and tea drinks The role and action of mechanism, source, and advantages of enzyme use will be presented along with a brief description of beverage production, while the economy and suggestions for further improvement will be discussed at the end of the chapter
16 citations
TL;DR: Results of site-specific selective pressure analysis throw light on the functional diversity of PGs in various plant processes and hence its constitutive nature and are further strengthened by functional divergence analysis which reveals functionally diverse groups in all the four species representing monocots and dicots.
Abstract: The polygalacturonases (PG) is one of the important members of pectin-degrading glycoside hydrolases of the family GH28. In plants, PG represents multigene families associated with diverse processes. In the present study, an attempt has been made to investigate the diversity of PG genes among monocots and dicots with respect to phylogeny, gene duplication and subcellular localization to get an insight into the evolutionary and functional attributes. The genome-wide assessment of Medicago truncatula, Vitis vinifera Sorghum bicolor, and Oryza sativa L. ssp. japonica genomes revealed 53, 49, 38 and 35 PG-like (PGL) genes, respectively. The predominance of glyco_hydro_28 domain, hydrophilic nature and genes with multiple introns were uniformly observed. The subcellular localization showed the presence of signal sequences targeting the secretory pathways. The phylogenetic tree constructed marked uniformity with three distinct clusters for each plant irrespective of the variability in the genome sizes. The site-specific selection pressure analysis based on K a/K s values showed predominance of purifying selection pressures among different groups identified in these plants. The functional divergence analysis revealed significant site-specific selective constraints. Results of site-specific selective pressure analysis throw light on the functional diversity of PGs in various plant processes and hence its constitutive nature. These findings are further strengthened by functional divergence analysis which reveals functionally diverse groups in all the four species representing monocots and dicots. The outcome of the present work could be utilized for deciphering the novel functions of PGs in plants.
8 citations
01 Jun 2020
TL;DR: A focus on evaluation of in vitro antifungal activity of essential oil of Cedrus deodara (bark) against fungus Curvularia lunata was studied in this article.
Abstract: A focus on evaluation of in vitro antifungal activity of essential oil of Cedrus deodara (bark), against fungus Curvularia lunata was studied. In this study, the essential oil was extracted via hydro distillation method, further chemical compositions were identified by GC–MS and antifungal potential was assessed against three pathogenic fungal strains viz., Alternaria alternata, Curvularia lunata and Bipolaris spicifera through poison food technique. The essential oil showed strong antifungal potential against Curvularia lunata, further leading to isolation of antifungal fraction using TLC bioautography against Curvularia lunata, the identification revealed the presence of ten molecules in antifungal fraction identified through GC–MS. Additionally, molecular docking study was applied to validate antifungal activity and results predicts strong binding affinity of isolated antifungal molecules with an important virulence factor of Curvularia lunata, a melanin biosynthetic enzyme trihydroxy naphthalene reductase (PDB ID-1YBV) confirming it antifungal potential. Thus, obtained results suggested the importance of essential oil from Cedrus deodara (bark) as a beneficial native source of the compounds with antifungal properties.
8 citations
Cites background from "Microbially Derived Pectinases: A R..."
...deodara oils may be mainly attributed due to its richness of monoterpenes, whereas wide variety of essential oils are known to possess antifungal properties and in many cases, this activity is due to the presence of active constituents, such as monoterpenes, sesquiterpenes, and related alcohols, hydrocarbons, and phenols [35]....
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