How to find out pectinase concentration in the fermented broth ?
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To determine the pectinase concentration in the fermented broth, various methods and conditions have been explored in different studies. One approach involves using a desaturation multiple of 500 for calculating the output and yield of the fermentation broth . Optimization studies have shown that Bacillus sp. isolated from contaminated broth can produce pectinase along with other enzymes like polygalacturonase, xylanase, and cellulase using agro-wastes as substrates, with orange peel being the most effective substrate for maximum enzyme production . Additionally, response surface methodology has been utilized to optimize polygalacturonase and pectinesterase production in submerged fermentation by A.niger, highlighting the importance of factors like fermentation time, pH, and initial pectin concentration in determining enzyme yields .
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Open access•Journal Article 2 Citations | Pectinase concentration in the fermented broth can be determined by measuring enzyme activity, typically reported in units per milliliter (U ml-1), as demonstrated in the study on Pseudozyma sp. SPJ. |
| Pectinase concentration in the fermented broth can be determined by measuring the enzyme activity, typically reported in units per milliliter (U/mL), using standard enzymatic assays. | |
| Pectinase concentration in the fermented broth can be determined through enzymatic assays measuring the activity of pectinase, typically reported in units per milliliter (U/ml). | |
| Pectinase concentration in the fermented broth can be determined by measuring polygalacturonase (PG) and pectinesterase (PE) activities using specific assays based on substrate hydrolysis and titration methods. | |
Open access•Journal Article 1 Citations | The concentration of pectinase in the fermented broth can be determined by diluting the broth and using an appropriate desaturation multiple, such as 500, for accurate calculation. |
Related Questions
How long does enzymatic hydrolysis of pectin take?4 answersEnzymatic hydrolysis of pectin can take varying durations depending on the specific conditions and substrates used. Studies have shown that enzymatic hydrolysis of pectin from banana peel powder can be performed for 180 minutes, while hydrolysis of polygalacturonic acid into oligogalacturonides under subcritical water conditions was carried out for reaction times ranging from 10 to 120 minutes. Additionally, the production of pectin-derived oligosaccharides from lemon peels involved enzymatic hydrolysis for 7.5 or 24 hours to obtain refined concentrates. Furthermore, in the analysis of cactus hydrocolloids, the hydrolyzing method allowed for a reduction in processing time to 180 minutes, with the maximum concentration of monosaccharides obtained after hydrolyzing for 90 minutes.
Findings about fermented plant juice?4 answersFermented plant juices have gained popularity due to their nutritional value and potential health benefits. Studies have shown that fermented vegetable juices, such as beetroot, carrot, and beetroot-carrot juices, can be successfully fermented using bacterial strains like Lactiplantibacillus plantarum and Levilactobacillus brevis. Fermentation of vegetable juices can lead to changes in properties such as density, pH, pigments, and LAB count. Fermented vegetable juices have been found to contain beneficial metabolites, lipids, and carotenoids, including lycopene, α-carotene, and β-carotene. These metabolites and carotenoids are present in higher levels in fermented vegetable juices compared to non-fermented juices. Fermented plant products, including fermented fruit and vegetable beverages, have been found to possess functional properties such as antioxidation, bacteriostasis, and improvement of intestinal function and immunity. Further research is needed to explore the potential health benefits of fermented plant juices in clinical applications and skincare.
What are the resulting from pectin hydrolysis?5 answersPectin hydrolysis results in the production of polygalacturonic acid (pectate) and methanol. It can also lead to the production of pectin-derived oligosaccharides (POS). Additionally, pectin hydrolysis can result in the release of monomeric pectin compounds. The hydrolysis of pectin can be targeted using bacteria secreting chimeric proteins, which can lead to the production of coffee beans with unique and enhanced flavors.
What are the mechanisms of action of pectinases?5 answersPectinases are enzymes that degrade pectic substances in plant cell walls. They have various mechanisms of action, including cleaving the α-1,4-glycosidic bond of pectin molecules through a β-elimination reaction to produce pectin oligosaccharides. Pectinases can also demethylate pectin substrates, which is necessary for efficient pectin monomerization into D-galacturonic acid (GalA). These enzymes exhibit optimum activity at temperatures above 50 °C and good stability at high temperatures, making them suitable for industrial applications. The structural information of pectinolytic enzymes has provided insights into functionally relevant residues, active sites, and the molecular basis of their enzymatic mechanism. In the future, research will focus on constructing efficient strains that secrete the necessary enzymes for bast fiber degumming through genetic manipulation methods. Overall, pectinases have diverse mechanisms of action and find applications in various industries, including food, agriculture, and the environment.
How to make Fermented Plant Juice (FPJ)?5 answersFermented Plant Juice (FPJ) can be made by following a simple method. First, select high-quality raw materials and wash them clean. Then, stir and crush the fruits to extract the juice. Next, perform fermentation under preset temperature using a fermenting agent such as probiotics. After fermentation, homogenize and refine the juice to improve its texture. The resulting FPJ is stable, refreshing, and has a moderate sour and sweet taste. It can be directly consumed or used as an ingredient in other products. This method is suitable for mass production in factories. The natural fermentation process helps retain the nutritional components of the fruits, such as enzymes, vitamins, and dietary fiber, making the FPJ a healthy and pure natural product.
What is the effect of pectinase on DDPH?5 answersPectinase has an effect on DDPH. In the study by Kim et al., the authors investigated the effects of various commercial pectinase treatments on juice yield from Aronia fruits. They found that enzyme treatment resulted in an increase in DPPH radical scavenging activity in Aronia juice compared to the juice prepared without enzyme treatment. In another study by Jun et al., the authors explored the effect of DDPH on portal hypertension in rabbits with liver cirrhosis. They found that injection of DDPH via the portal vein rapidly, safely, and effectively decreased portal hypertensive pressure without side effects and partially reversed liver cirrhosis. Therefore, pectinase treatment can enhance the DPPH radical scavenging activity in juice, while DDPH can effectively decrease portal hypertensive pressure.