Journal articles on the topic 'Pectinase enzyme'
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1
Roy, Karabi, Sujan Dey, Md Kamal Uddin, Rasel Barua, and Md Towhid Hossain. "Extracellular Pectinase from a Novel Bacterium Chryseobacterium indologenes Strain SD and Its Application in Fruit Juice Clarification." Enzyme Research 2018 (March 21, 2018): 1–7. http://dx.doi.org/10.1155/2018/3859752.
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Pectinase is one of the important enzymes of industrial sectors. Presently, most of the pectinases are of plant origin but there are only a few reports on bacterial pectinases. The aim of the present study was to isolate a novel and potential pectinase producing bacterium as well as optimization of its various parameters for maximum enzyme production. A total of forty bacterial isolates were isolated from vegetable dump waste soil using standard plate count methods. Primary screening was done by hydrolysis of pectin. Pectinase activity was determined by measuring the increase in reducing sugar formed by the enzymatic hydrolysis of pectin. Among the bacterial isolates, the isolate K6 exhibited higher pectinase activity in broth medium and was selected for further studies. The selected bacterial isolate K6 was identified as Chryseobacterium indologenes strain SD. The isolate was found to produce maximum pectinase at 37°C with pH 7.5 upon incubation for 72 hours, while cultured in production medium containing citrus pectin and yeast extract as C and N sources, respectively. During enzyme-substrate reaction phase, the enzyme exhibited its best activity at pH of 8.0 and temperature of 40°C using citrus pectin as substrate. The pectinase of the isolate showed potentiality on different types of fruit juice clarification.
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-, Shilpa, Mandheer Kaur, and Yogita Jadon. "Isolation and Screening of Pectinase Producing Bacteria from Soil Sample." CGC International Journal of Contemporary Technology and Research 3, no. 2 (July 17, 2021): 166–70. http://dx.doi.org/10.46860/cgcijctr.2021.06.31.166.
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The vast majority of the industrial use of enzymes is covered from microorganisms. Microorganisms are favoured in industry because of their several advantages for example rapid growth, short life expectancy and simplicity in doing genetic alterations. Microbial enzymes are thus amply provided, very much standardized and promoted by many companies. Among various enzymes, Pectinases hold an exceptional place because of its different uses in various sectors like food, textile and biofuel industries.A total of 25% of total enzyme market is being shared by Pectinase alone.The current study was carried out to evaluate the pectinase activity of the pectinolytic bacteria. 40 Bacterial strains were isolated from different soil samples and screened for Pectinase production. Primary and Secondary screening showed 3 potential isolates I38 , I39 and I40 showing pectin degradation on Vincent’s media. Further, extracellular pectinase was partially purified by ammonium sulphate precipitation and dialysis. Sequential ammonium sulphate saturations from 20-80% i.e. (20, 40, 60 and 80%) showed 60% ammonium sulphate was optimum for precipitation of intracellular enzyme whereas 80% was optimum for extracellular enzyme.
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Berutu, Cocok Ana Maryani, Fahrurrozi Fahrurrozi, and Anja Meryandini. "Pectinase Production and Clarification Treatments of Apple (Malus Domestica) Juice." ANNALES BOGORIENSES 21, no. 2 (February 28, 2018): 63. http://dx.doi.org/10.14203/ab.v21i2.311.
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Pectinases are a group of an enzyme that break down pectin, a polysaccharide that is found in plant cell walls. Today, the application of pectinolytic enzymes plays an important role in food technology for the maceration of fruits and vegetables, including for the extraction and clarification of juice. This research aimed to produce pectinase enzyme for clarifying of apple juice. A microbial culture was selected from cocoa bean fermentation samples and identified as Bacillus sp.. The highest enzyme activity was investigated after 48 hours of incubation. Citrus pectin as the carbon source and peptone as the nitrogen source was found as the best component for pectinase production. The optimum condition of pectinase activity was observed at pH 5, temperature 40 °C and the crude enzyme had the higher activity at one hour storage. Apple juice was treated with the enzyme at different concentrations (0%, 0.5%, 1%, 2%, 4%). Apple juice clarification was evaluated for its percent clarity and viscosity. The result showed that enzyme treatment at 4% in apple juice promoted juice clarification and decreased pH and viscosity. In conclusion, the quality of apple juice can be improved by enzymatic treatment using pectinase.
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Berutu, Cocok Ana Maryani, Fahrurrozi Fahrurrozi, and Anja Meryandini. "Pectinase Production and Clarification Treatments of Apple (Malus Domestica) Juice." ANNALES BOGORIENSES 21, no. 2 (December 22, 2017): 63. http://dx.doi.org/10.14203/ann.bogor.2017.v21.n2.63-68.
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Pectinases are a group of an enzyme that break down pectin, a polysaccharide that is found in plant cell walls. Today, the application of pectinolytic enzymes plays an important role in food technology for the maceration of fruits and vegetables, including for the extraction and clarification of juice. This research aimed to produce pectinase enzyme for clarifying of apple juice. A microbial culture was selected from cocoa bean fermentation samples and identified as Bacillus sp.. The highest enzyme activity was investigated after 48 hours of incubation. Citrus pectin as the carbon source and peptone as the nitrogen source was found as the best component for pectinase production. The optimum condition of pectinase activity was observed at pH 5, temperature 40 °C and the crude enzyme had the higher activity at one hour storage. Apple juice was treated with the enzyme at different concentrations (0%, 0.5%, 1%, 2%, 4%). Apple juice clarification was evaluated for its percent clarity and viscosity. The result showed that enzyme treatment at 4% in apple juice promoted juice clarification and decreased pH and viscosity. In conclusion, the quality of apple juice can be improved by enzymatic treatment using pectinase.
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Amanat, Fatima, Amna Yaqoob, Asif Ali, and Muhammad Sajjad. "Extracellular Production of Pectinase from Bacteria Isolated from Rotten Apples from Lahore, Pakistan." BioScientific Review 01, no. 03 (September 2019): 37–45. http://dx.doi.org/10.32350/bsr.0103.05.
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Pectins are intricate blends of polysaccharides which make up around 33% of plantcell wall. Despite of their presence in the greater part of plant body and in other sources, commercial production of pectin is extremely difficult. This is a systematic study that aimed to produce pectinase from bacterial species isolated from rotten apple samples. Zymography and enzyme assay through DNS method were performed to check the pectinolytic activity of bacteria isolated from rotten apple samples. Of all five bacterial species (Serratia marcescens, Klebseilla pneumoniea, Pseudomonas aeruginosa and Escherichia coli) maximum enzyme concentration was showed in Pseudomonas aeruginosa and it was 6.2 U/mL. The major achievement of this study was to screen out the most efficient pectinases producing isolate of Serratia marcescens from rotten apples that has never been reported to produce pectinase, previously.
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Mohan, Nayana, and Archana Prabhat. "Isolation, Production and Application of Bacterial Pectinase for Industrial Use." Indian Journal of Nutrition and Dietetics 55, no. 4 (October 9, 2018): 442. http://dx.doi.org/10.21048/ijnd.2018.55.4.22116.
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Production of microbial enzymes at the industrial scale and their commercialization has gained a lot of focus and importance. Some of the industrially important enzymes from microbial origin include lipases, amylases, proteases, xylynases, pectinases etc. The objective of the study was production and application of bacterial pectinase for industrial use (clarification of fruit juices). Here the isolation of microorganism and characterization was done, then pectinase assay was performed and finally fruit juice was clarified using this enzyme. Here decayed orange peel was used as the sample and it was collected from a local market, South Kalamsseri- Cochin. The collected decayed orange part was subjected to serial dilution in order to isolate the organism. The dilutions were then plated on appropriate media (pecin agar media) and spread plate was performed. After the incubation time, colonies with zone were obtained which showed the production of pectinase enzyme. These isolated colonies were then inoculated to the petri plate containing pectin agar media and streak plate was performed. After 24 h incubation, the isolated colonies were subjected to Gram’s staining. It was Gram negative bacilli. The biochemical characterization (IMViC test) was done and VP Citrate tests were positive. Then the colonies were inoculated in Pectinase Production Broth. After 24 h incubation, the media was centrifuged for the isolation of enzymes. The enzyme assay was done by titration technique and the enzyme activity was found to be 0.78 U. This isolated enzyme was used for the clarification of apple juice and lime juice. According to the findings obtained from the study, the clarification of fruit juice by the use of bacterial pectinase is most cost effective and yield good results for industrial use.
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Alqahtani, Yahya S., Sunil S. More, Keerthana R., Ibrahim Ahmed Shaikh, Anusha K. J., Veena S. More, Francois N. Niyonzima, Uday M. Muddapur, and Aejaz A. Khan. "Production and Purification of Pectinase from Bacillus subtilis 15A-B92 and Its Biotechnological Applications." Molecules 27, no. 13 (June 29, 2022): 4195. http://dx.doi.org/10.3390/molecules27134195.
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Enzymes that degrade pectin are called pectinases. Pectinases of microbial origin are used in juice clarification as the process is cost-effective. This study screened a pectinase-producing bacterium isolated from soil and identified as Bacillus subtilis 15A B-92 based on the 16S rRNA molecular technique. The purified pectinase from the isolate showed 99.6 U/mg specific activity and 11.6-fold purity. The molecular weight of the purified bacterial pectinase was 14.41 ± 1 kD. Optimum pectinase activity was found at pH 4.5 and 50 °C, and the enzyme was 100% stable for 3.5 h in these conditions. No enzymatic inhibition or activation effect was seen with Fe2+, Ca2+, or Mg2+. However, a slight inhibition was seen with Cu2+, Mn2+, and Zn2+. Tween 20 and 80 slightly inhibited the pectinase, whereas iodoacetic acid (IAA), ethylenediaminetetraacetate (EDTA), urea, and sodium dodecyl sulfate (SDS) showed potent inhibition. The bacterial pectinase degraded citrus pectin (100%); however, it was inactive in the presence of galactose. With citrus pectin as the substrate, the Km and Vmax were calculated as 1.72 mg/mL and 1609 U/g, respectively. The high affinity of pectinase for its substrate makes the process cost-effective when utilized in food industries. The obtained pectinase was able to clarify orange and apple juices, justifying its application in the food industry.
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Aguilar, Guillermo, Blanca A. Trejo, Juan M. García, and Carlos Huitrón. "Influence of pH on endo- and exo-pectinase production by Aspergillus sp. CH-Y-1043." Canadian Journal of Microbiology 37, no. 12 (December 1, 1991): 912–17. http://dx.doi.org/10.1139/m91-158.
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Aspergillus sp. CH-Y-1043 grown on pectins with various degrees of esterification produces endo- and exo-pectinases at pH values as low as 2.5. Maximal production was attained at this pH, although fungal growth only approximated 50% of that obtained at higher pH values. Endopectinase was produced at pH 2.5–3.5 when the fungus was grown on low degree esterified pectin. With higher degree esterified pectin this enzyme was produced at all pH values analyzed. Exopectinase production was less affected by pH values. Still, maximal production was also reached at pH 2.5–3.5. Exopectinase was found to be associated to the cell and could be released after incubation at different pH values, whereas endo pectinase was not detected in the cellular fraction. Results confirmed by SDS–PAGE coupled with in situ activity assays in pectin–agarose gels allowed the identification of a protein band corresponding to endopectinase and a band with pectin esterase activity. Stability of Aspergillus sp. CH-Y-1043 pectinases at various pH values was also evaluated. Key words: Aspergillus sp. CH-Y-1043, extreme acidic pH pectinase production, in situ pectinase detection, cell-associated exopectinase.
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KC, Sudeep, Jitendra Upadhyaya, Dev Raj Joshi, Binod Lekhak, Dhiraj Kumar Chaudhary, Bhoj Raj Pant, Tirtha Raj Bajgai, et al. "Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains." Fermentation 6, no. 2 (June 9, 2020): 59. http://dx.doi.org/10.3390/fermentation6020059.
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Pectinases are the group of enzymes that catalyze the degradation of pectic substances. It has wide applications in food industries for the production and clarification of wines and juices. The aim of this study was to isolate, screen and characterize pectinase from fungi isolated from various soil samples and evaluate its application in juice clarification. Fungal strains were isolated and screened primarily using 1% citruspectin incorporated potato dextrose agar (PDA) and secondarily using pectinase screening agar medium (PSAM) for pectinolytic organisms. The enzyme was produced by submerged state fermentation and assayed using the dinitro salicylic acid (DNS) method. From 20 different soil samples, 55 fungal isolates were screened primarily and, among them, only 14 isolates were subjected for secondary screening. Out of 14, only four strains showed the highest pectinolytic activity. Among four strains, Aspergillus spp. Gm showed the highest enzyme production at a 48-h incubation period, 1% substrate concentration, and 30 °C temperature. The thermal stability assessment resulted that the activity of pectinase enzyme declines by 50% within 10 min of heating at 60 °C. The optimum temperature, pH, and substrate concentration for the activity of enzyme was 30 °C (75.4 U/mL), 5.8 (72.3 U/mL), and 0.5% (112.0 U/mL), respectively. Furthermore, the yield of the orange juice, the total soluble solid (TSS), and clarity (% transmittance) was increased as the concentration of the pectinase increased, indicating its potential use in juice processing. Overall, the strain Aspergillus spp. Gm was identified as a potent strain for pectinase production in commercial scale.
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CHAMANI, Esmaeil, Seyyed Karim TAHAMI, Nasser ZARE, Rasool Asghari-ZAKARIA, Mehdi MOHEBODINI, and Daryl JOYCE. "Effect of Different Cellulase and Pectinase Enzyme Treatments on Protoplast Isolation and Viability in Lilium ledebeourii Bioss." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 40, no. 2 (November 5, 2012): 123. http://dx.doi.org/10.15835/nbha4028055.
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For overcoming interspecific incompatibility, protoplast combination method is a proper procedure for making a new plant withdesired traits. For this purpose, protoplast preparation is a first and important step. Hence, experiments were conducted to evaluatevarious combinations of cellulose, pectinase and their treatment times on protoplast production and protoplast viability in Liliumledebeourii Bioss. The results of experiment revealed that the protoplast yield was significantly affected by different treatment levels.Cellulase at 4% gave the highest numbers of protoplasts at 3.71×105 protoplast/g FW. Pectinase at 1% gave the highest numbers ofprotoplast. For treatment times, the highest yield of protoplast was with leaf explants treated for 24 h. Analysis of variance indicated thatconcentration, time and three-way interaction of cellulase, pectinase and time were significant at p<0.01. Cellulase at 4% and pectinase at0.2% for 24 h gave the highest viability. Interactions of cellulase × pectinase, cellulase × time, pectinase × time and cellulase × pectinase× treatment time were significant at P≤0.05 for protoplast number. The highest and lowest protoplast numbers were produced in mediacontaining 4% cellulase and 1% pectinase for 24 h (6.65×105 protoplast/g FW) and 1% cellulase and 0.2% pectinase for 12 h, respectively.It’s concluded that, the best treatment for isolation of Lilium protoplast was 4% cellulase and 1% pectinase for 24 h.
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Mulluye, Kelemu, Ameha Kebede, and Negussie Bussa. "Production and Optimization of Pectinase from Pectinolytic Fungi Cultivated on Mango peels and Pectin Subjected to Submerged Fermentation." Biology, Medicine, & Natural Product Chemistry 10, no. 1 (July 1, 2021): 15–21. http://dx.doi.org/10.14421/biomedich.2021.101.15-21.
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Pectinases are the group of enzymes that degrade pectin. This study was conducted with the aim of isolation of efficient pectinase producing pectinolytic fungi from the decomposing mango peels using extracted mango peels pectin as a growth substrate under submerged fermentation, determining optimum pectinase production conditions with regards to some physicochemical parameters. The organisms were screened for the production of pectinase using Pectin agar media, and the two active pectinolytic fungi (P1 and P2) were isolated. pectinase production media was later used for the Lab scale production of pectinase by inoculating p1 and p2 and incubating for 7 days. The enzyme was extracted after seven days of fermentation and every day tested for their pectinolytic activity. P2 showed relatively higher pectinolytic activity and was therefore used for further studies. P2 was inoculated into a broth containing mango pectin under submerged fermentation. Results indicate that a pectin yield of mango peel 17.75%. Different parameters optimization processes were investigated on submerged fermentation namely pH, incubation period, temperature and substrate concentration optima were found 6, 4 days, 35oC and 1.5% respectively. The result suggests that mango peels have high pectin content and can be used for the value-added synthesis of pectinase.
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Prodanovic, Jelena, and Mirjana Antov. "The influence of molecular weight of polyethylene glycol on separation and purification of pectinases from Penicillium cyclopium in aqueous two-phase system." Acta Periodica Technologica, no. 39 (2008): 193–99. http://dx.doi.org/10.2298/apt0839193p.
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In this study the possibility of the partitioning and purification of pectinases from Penicillium cyclopium by their partitioning in polymer/polymer and polymer/salt aqueous two-phase systems was investigated. In the system with 10% (w/w) polyethylene glycol 1500/5% (w/w) dextran 500 000/85% (w/w) crude enzyme, the highest values for partitioning parameters were achieved - the partition coefficient was 2.11, followed by the top phase yield of 85.68% and purification factor 1.28 for the endo-pectinase activity. The partition coefficient, yield in the top phase and purification factor for the exo-pectinase activity in the same system were 1.89, 84.28% and 3.82, respectively. In the system with 10% (w/w) polyethylene glycol 6000/15% (w/w) (NH4)2SO4/75% (w/w) crude enzyme purification factor 37.85 for exo-pectinase, and 19.52 for endo-pectinase in the bottom phase were obtained.
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Shrestha, Sarita, Janak Raj Khatiwada, Xiaodong Zhang, Chonlong Chio, Aristide Laurel Mokale Kognou, Feifei Chen, Sihai Han, Xuatong Chen, and Wensheng Qin. "Screening and Molecular Identification of Novel Pectinolytic Bacteria from Forest Soil." Fermentation 7, no. 1 (March 15, 2021): 40. http://dx.doi.org/10.3390/fermentation7010040.
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Pectinases are a group of enzymes with broad application, including in plant fiber processing, pectic wastewater treatment, paper pulping, fruit juice extraction, and clarification. With an increasing industrial demand for these enzymes, it is useful to isolate organisms that produce large amounts of pectinase and possess wide ranges of stability factors like temperature and pH. In this study, 17 out of 29 bacteria (58.62%) from forest soil samples were pectinolytic. However, only four bacteria (S-5, S-10, S-14, and S-17) showed high pectin hydrolysis zones (ranging from 0.2 cm to 1.7 cm). These four bacteria were identified based on colony morphology, microscopic characterization, biochemical characteristics, and 16S rDNA sequencing. They were designated as Streptomyces sp. (S-5, S-14), Cellulomonas sp. (S-10), and Bacillus sp. (S-17). Interestingly, bacteria showed cellulase and xylanase activity in addition to pectinase. The quantitative assay for pectinase activity of the four isolates provided proof that they are pectinase producers and can be considered potential candidates for industrial uses. The crude enzyme extracts of these bacteria are applicable in oil and juice extraction from sesame seeds and apples, respectively.
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Bhattacharyya, Subarna, Jayita Chopra, Rashmi Khushboo Minz, Mousumi Chakraborty, Srimanti Dutta Gupta, Malancha Roy, Soumi Sarkar, Punarbasu Choudhuri, and Joydeep Mukherjee. "Spatial variation of valuable bacterial enzymes in soil: A case study from different agro ecological zones of West Bengal, India." INTERNATIONAL JOURNAL OF EXPERIMENTAL RESEARCH AND REVIEW 22 (2020): 8–19. http://dx.doi.org/10.52756/ijerr.2020.v22.002.
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The spatial variability of cellulase, amylase, protease and pectinase activities were evaluated from four zones of West Bengal, India. The enzyme production data was plotted on the map of the study areas and spatial variability of cellulase, amylase, protease and pectinase activity was obtained. Available nitrogen of the soil was the most variable parameter with changing enzyme activity. It also varied with the available phosphorus but the variation was least with organic carbon content of the soil. Amylase was correlated with pectinase, available nitrogen and phosphorus. Cellulase was correlated with only available nitrogen; protease was correlated with pectinase and Pectinase was correlated with available nitrogen of the soil of the four sampling zone. Except protease activity, other enzymes were significantly correlated with bacterial density of the soil. These findings ultimately develop relationship among soil major nutrients and the map can be used for future enzyme bioprospecting in West Bengal, India.
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Agusta, Andre, and Maria Marina Herawati. "The Effect of Bacillus subtilis Bacteria Concentration on Production and Characterization of Pektinase Enzymes from Pineapple Peel Waste (Ananas comosus L. Merr)." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 11, no. 1 (March 31, 2022): 60. http://dx.doi.org/10.23960/jtep-l.v11i1.60-69.
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This study aims to determine the effect of treatment concentrations (4%; 8%; 10%; 13%; 16%; 20%) of Bacillus subtilis bacterial isolates on the production of pectinase enzymes from pineapple peel waste, and the characteristics of the pectinase enzyme produced include (enzyme activity, optimum temperature, optimum pH, Km and Vmax values). The yield of crude enzyme extract production from the 6 treatments carried out, the highest yield was found in the 10% treatment at 1.59 g and the lowest in the 4% treatment at 1.53 g. In the results of enzyme characterization, the highest enzyme activity was found at a concentration of 20% at 1.883, and the pectinase enzyme produced was able to work optimally in environmental conditions with a temperature of 400C and pH 4 at all concentrations, but the highest activity at variations in temperature and pH was on enzymes with 20% bacterial concentration treatment, namely 0.680 at 400C and 0.650 at pH 4. Enzyme kinetics analysis obtained from the pectinase enzyme produced, showed the highest Km value of 0.021 at a concentration of 4% while the lowest value is 0.0095 at a concentration of 20%. Then at the Vmax value of the enzyme, the highest value was found at the 20% concentration treatment and the lowest value was at 4% treatment was 0.481.Keywords: Bacillus subtilis, Characterization, Enzyme Production, PektinaseEnzyme
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Babalola, Olubukola O. "Pectinolytic and Cellulolytic Enzymes EnhanceFusarium compactumVirulence on Tubercles Infection of Egyptian Broomrape." International Journal of Microbiology 2010 (2010): 1–7. http://dx.doi.org/10.1155/2010/273264.
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The use of enzyme could facilitate pathogen penetration into plant host. Here the combination of cellulase and pectinase was ascertained on the pathogenicity ofF. compactum(1.4×106 propagules ml−1) on broomrape tubercles.F. compactumalone infected all the inoculated tubercles but did not kill any significant number. Infested tomato roots that were inoculated with mycelia plus pectinase (20 U ml−1) had over 50% tubercles dead one week after treatment. Those inoculated with mycelia plus cellulase (20 U ml−1) had above 60% mortality. Mixtures of mycelial plus the two enzymes (10 U ml−1of each enzyme) showed synergy. The activity catalyzed by an enzyme is a measure of the amount of enzyme present. It was shown that, in a 1 mg (10 U mg−1) cellulase used, 0.055 mg pectinase (1.1 U mg−1) is present. This explains why mycelial plus cellulase mix contends with mycelial plus the two enzymes.
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Tran, Giang Thi Linh, and Oanh Ngoc Huynh. "Preparation and immobilization Glucoamylase and Pectinase by CLEA method." Science and Technology Development Journal 17, no. 2 (June 30, 2014): 45–51. http://dx.doi.org/10.32508/stdj.v17i2.1358.
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CLEA method (cross-linking enzyme aggregates) combines enzyme preparation and immobilization from solution culture into the same step. In this study, we applied CLEA method to immobilize two enzymes, glucoamylase and pectinase, from crude enzyme solution obtained from semi-solid culture of Aspergillus niger. The results showed that: In the same immobilized conditions (glucoamylase: 7% glutaraldehyde, 5°C, 2 hours; pectinase: 10% glutaraldehyde, 5°C, 2 hours), the immobilized enzyme from crude enzyme solution, has the abilities to be reused and activation stability under the influences of pH and temperature higher than immobilized commercial enzyme respectively.
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Awan, Javeria, Shomaila Sikandar, and Imran Afzal. "Production of pectinases towards the extraction of natural pectin from orange peels using fungal sources." Pakistan Journal of Biochemistry and Biotechnology 3, no. 1 (June 20, 2022): 112–18. http://dx.doi.org/10.52700/pjbb.v3i1.63.
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Pectin is a polysaccharide, which is present in middle lamella of cell wall of higher plants. Almost all fruits have a part of pectin in their cell walls. Pectinases are used in the degradation of the plant material and promptly extract juices from different fruits. For this purpose, identified fungi were screened qualitatively and quantitatively for the production of pectinase at 30 ºC for 92 hours of incubation time. In liquid state fermentation, identified strains of Trichoderma asperellum, Aspergillus niger and Thermomyces were treated in which Trichoderma asperellum produced maximum pectinase activities (9.2 U/ml) after 24 hours of incubation by using orange peels as a sole carbon source. Furthermore, pectinases produced from fungal strains were used to produce natural pectin from fruit waste like orange peels. During fermentation process, pectinase produced from fungal strains were inoculated to dried orange peels for 24 hours of incubation time at 30 ºC. The filtered extract was treated with 3 volumes of 80% ethanol for washing to extract pectin. Trichoderma asperellum gave maximum pectin yield [(11.7%)], Aspergillus niger and Thermomyces gave minimum pectin yield [(9.7%, 7.5%)] from orange peels respectively and the amount of pectin yield extracted from orange peels control was [(3.5%)]. Pectinases and pectin has found huge industrial applications in soft drinks, dairy products, pharmaceuticals and food industries, therefore, the present work has focused on the cost effective production of pectinase enzyme and extraction of natural pectin by using potential indigenous fungal strains.
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Ametefe, G. D., A. O. Lemo, F. A. Orji, A. K. Lawal, E. E. J. Iweala, and S. N. Chinedu. "Pectinase Activities of Selected Fungi Grown on Agrowastes via Solid-state Fermentation." IOP Conference Series: Earth and Environmental Science 1054, no. 1 (September 1, 2022): 012003. http://dx.doi.org/10.1088/1755-1315/1054/1/012003.
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Abstract Pectinases accelerate the breakdown of the glycosidic bonds in pectin into simpler forms. Pectinases in the study were produced using three extraction solvents, three fungi, and six substrates. Citrate buffer, distilled water and 0.1 M NaCl were utilized as extraction solvents. Penicillium sp, Pichia kudriavzevii F2-T429-5 and Aspergillus niger were selectively isolated from the environment and identified. The substrates include; wheat bran, banana peels, orange peels, corn cobs, Thaumatococcus daniellii (sweet prayer plant) fruit peels, and leaves in solid-state fermentation. The dinitro salicylic acid (DNS) technique was used to determine pectinase activity. In comparison to distilled water, the study found that extracting the enzyme from the fermentation medium with 0.1 M NaCl solvent resulted in considerable (p<0.05) activity. The best substrate and fungus were orange peels and Aspergillus niger, respectively. In general, when compared to the yeast Pichia kudriavzevii F2-T429-5, the molds (Penicillium sp. and Aspergillus niger) produced pectinases with higher activity. Orange peel resulted in pectinase production with significant (p<0.05) activity compared to wheat bran, banana peels, corn cobs, Thaumatococcus daniellii (sweet prayer plant) fruit peels, and leaves. Additionally, Pichia kudriavzevii F2-T429-5 in Thaumatococcus daniellii fruit peel fermentation produced pectinase with the lowest activity. The inference drawn from the study shows the potential of T. daniellii fruit peels, its leaves, and Pichia kudriavzevii F2-T429-5 for pectinase production.
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Igbasan, F. A., W. Guenter, and B. A. Slominski. "The effect of pectinase and α-galactosidase supplementation on the nutritive value of peas for broiler chickens." Canadian Journal of Animal Science 77, no. 3 (September 1, 1997): 537–39. http://dx.doi.org/10.4141/a97-036.
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A total of 192 3-d-old male broiler chickens (Arbor Acres) were randomly assigned to six dietary treatments with eight replicates of four birds each per treatment. The treatments consisted of five levels (0, 50, 75, 100 and 125 U kg−1) of pectinase enzyme and a combination of pectinase (50 U kg−1) and α-galactosidase (6250 U kg−1) enzymes. The performance trial lasted for 2 wk. At the end of 2 wk, excreta were collected on three diets to determine nitrogen-corrected apparent metabolizable energy (AMEn). Growth rate, feed intake and feed conversion of birds fed pea diets supplemented with graded levels of pectinase enzyme were not different from their counterparts fed a diet without pectinase supplementation; however, growth rate tended to be improved (P = 0.11). Also, the AMEn values of these diets were not affected. Compared with the control diet, addition of a combination of pectinase and α-galactosidase tended to improve growth rate (P = 0.06). Key words: Peas, pectinase, α -galactosidase, broiler chicken
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Alpeza, Ivana, Karin Kovačević Ganić, Andreja Vanzo, and Dragica Kaštelanac. "The effect of commercial pectolytic enzymes on young Babić wines quality." Glasnik zaštite bilja 43, no. 3 (May 31, 2020): 87–96. http://dx.doi.org/10.31727/gzb.43.3.11.
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The purpose of this research was to determine the effect of commercial pectolytic enzymes on the anthocyanin composition, colour parameters and specific sensory atributes in young wines produced of Croatian autochthonous variety Babić. The maceration without commercial enzymes was compared with two different enzymes: pectinase with additional cellulase and hemicellulase activity (A) and the pectinase with inactive yeast cells (B), during two harvests. Both products had a positive effect on the anthocyanin content and composition, but with different intensities. The influence of enzymes was confirmed through the colour parameters; intensity, hue and the ratio between yellow, red and blue, depending on product. Young wines produced with pectinase enzyme were significantly better, for all parameters. The sensory analysis showed that wines produced with pectinase enzyme (product A) were significantly better than those produced without enzymes. The combination of pectolytic enzymes and inactive yeast cells (product B) had a partial positive effect on the anthocyanins, colour parameters and sensory quality during two harvests. The use of specific commercial pectolytic enzymes can be a good and beneficial technological treatment in production of Babić young wine, based on preliminary research. These data confirmed the need to carry out research prior to use in real production, to select and recommend certain commercial enzyme products, according to the particular grape variety and certain wine properties that want to be improved.
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Yulianti, Dyan, and Maria Marina Herawati. "Produksi Enzim Pektinase dari Limbah Kulit Pisang oleh Kapang Aspergillus niger dan Aplikasinya Terhadap Klarifikasi Minuman Fungsional Jahe Lemon." Jurnal Teknologi dan Industri Pertanian Indonesia 12, no. 2 (October 1, 2020): 86–92. http://dx.doi.org/10.17969/jtipi.v12i2.17891.
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Pectinase enzymes are commercial enzymes that can damage pectin by breaking down polygalacturonate acid into monogalacturonate acid through the release of glycosidic bonds. Pectinase enzymes can be produced from a variety of microorganisms, especially from types of mold such as Aspergillus niger using waste as a substrate like a banana peel. Lemon ginger drink is a functional beverage innovation made from ginger with the addition of lemon to add a refreshing sensation. However, the cloudy, pale, and sedimentary appearance in lemon ginger drink causes a lack of interest in consumers, especially young people. When consuming functional drinks such as lemon ginger, there is turbidity caused by polysaccharides such as pectin. Therefore, enzymatic clarification using pectinase is an effective way to reduce pectin in this drink. This study aims to find out the concentration of Aspergillus niger in producing pectinase enzymes from banana peel waste and its application to the clarification of lemon ginger drinks. The method used in this study was a randomized design group (RAK) consisting of 1 factor, the treatment of concentrations of Aspergillus niger 0 mL, 1 mL, 2 mL, 4 mL, and 6 mL. Then followed by the application of pectinase enzymes produced in the clarification of lemon ginger drink, concentration of 0%; 0,08%; 0,10%; 0,12%; 0,16%; 0,20%; and 0.24%. The Data obtained is analyzed using a printing analysis (ANOVA), and if there is influence, then proceed using BNJ test at a real level of 5%. The results showed that the concentration of Aspergillus niger suspension is best in producing pectinase enzymes of 6 mL, with the enzyme activity of 1.83 U/ml. Then the application of pectinase enzyme in the clarification of lemon ginger drink with a concentration of 0.16% better in improving lower clarity and viscosity of the resulting lemon ginger drink.
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Oumer, Oliyad Jeilu, and Dawit Abate. "Characterization of Pectinase from Bacillus subtilis Strain Btk 27 and Its Potential Application in Removal of Mucilage from Coffee Beans." Enzyme Research 2017 (September 11, 2017): 1–7. http://dx.doi.org/10.1155/2017/7686904.
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The demand for enzymes in the global market is projected to rise at a fast pace in recent years. There has been a great increase in industrial applications of pectinase owing to their significant biotechnological uses. For applying enzymes at industrial scale primary it is important to know the features of the enzyme. Thus, this study was undertaken with aims of characterizing the pectinase enzyme from Bacillus subtilis strain Btk27 and proving its potential application in demucilisation of coffee. In this study, the maximum pectinase activity was achieved at pH 7.5 and 50°C. Also, the enzyme activity was found stimulated with Mg2+ and Ca2+ metal ions. Moreover, it was stable on EDTA, Trixton-100, Tween 80, and Tween 20. Since Bacillus subtilis strain Btk27 was stable in most surfactants and inhibitors it could be applicable in various industries whenever pectin degradation is needed. The enzyme Km and Vmax values were identified as 1.879 mg/ml and 149.6 U, respectively. The potential application of the enzyme for coffee processing was studied, and it is found that complete removal of mucilage from coffee beans within 24 hours of treatment indicates the potential application in coffee processing.
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Ben-Othman, Sana, and Toonika Rinken. "Immobilization of Pectinolytic Enzymes on Nylon 6/6 Carriers." Applied Sciences 11, no. 10 (May 18, 2021): 4591. http://dx.doi.org/10.3390/app11104591.
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Pectinolytic enzymes are an important tool for sustainable food production, with a wide range of applications in food processing technologies as well as the extraction of bioactive compounds from pectin-rich raw materials. In the present study, we immobilized commercial pectinase preparation onto pellet and thread shaped nylon 6/6 carriers and assessed its stability and reusability. Five commercial pectinase preparations were tested for different pectin de-polymerizing activities (pectinase, polygalacturonase, and pectin lyase activities). Thereafter, Pectinex® Ultra Tropical preparation, exhibiting the highest catalytic activities among the studied preparations (p < 0.0001), was immobilized on nylon 6/6 using dimethyl sulfate and glutaraldehyde. The immobilization yield was in accordance with the carrier surface area available for enzyme attachment, and it was 1.25 ± 0.10 U/g on threads, which was over 40 times higher than that on pellets. However, the inactivation of immobilized enzymes was not dependent on the shape of the carrier, indicating that the attachment of the enzymes on the surface of nylon 6/6 carriers was similar. The half-life of enzyme inactivation fast phase at 4 °C was 12.8 days. After 5 weeks, the unused threads retained 63% of their initial activity. Reusability study showed that after 20 successive cycles the remaining activity of the immobilized pectinase was 22%, indicating the good prospects of reusability of the immobilized enzyme preparations for industrial application.
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Lhamo, Sonam, Sonam Tobgay, Dhan Maya, and Sonam Deki. "Study on Clarification of Apple Juice using Enzymes." Bhutanese Journal of Agriculture 5, no. 1 (February 25, 2022): 183–95. http://dx.doi.org/10.55925/btagr.22.5115.
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One of the key challenges in apple juice processing is obtaining a good juice recovery and attaining a juice with good clarity. The presence of pectin and starch components inhibits the juice extraction process and leads to the formation of a cloudy haze which is undesirable in apple juice. For these purposes, maceration enzymes such as pectinase, amylase, cellulose, and hemicellulase are added both before and or after juice extraction to enhance juice recovery percentage and clarify the juice. Process parameters such as type of enzymes used, stage of enzyme addition, incubation time and temperature influence the efficiency of enzymes. The optimisation of these parameters is critically important in apple juice processing for better juice recovery and attaining the desired juice clarity. In this study, juice recovery percentage was compared amongst the control and three treatments- addition of enzyme pectinase at 0.02%, amylase at 0.02% and a combination of both at 0.01%. For the optimisation of process parameters, the type of enzymes used, stage of enzyme addition, incubation temperature, and time were studied as independent variables by comparing with the transmittance value as a dependent variable. Amylase at 0.02%, pectinase at 0.02%, and a combination of 0.01% each of both enzymes were used. The enzyme was added to the pomace and the juice. The treatments were incubated at 200C and 400C. Measurements were done after every 1, 2, 4, and 24 hours of incubation. The juice recovery percentage was not significantly different in the 3 treatments and control where the enzyme was added to the crushed apple. For clarification of apple juice, it is recommended to add the combination of 0.01% each of amylase and pectinase directly to the pomace before juice extraction and incubating the juice obtained at 400C for 24 hours.
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Yambe, Yoshiko, and Kiyotoshi Takeno. "Improvement of Rose Achene Germination by Treatment with Macerating Enzymes." HortScience 27, no. 9 (September 1992): 1018–20. http://dx.doi.org/10.21273/hortsci.27.9.1018.
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The germination percentage of Rosa multiflora Thunb. achenes was greatly increased when they were treated with 1% Driselase, a macerating enzyme, for 36 hours. The seeds germinated more rapidly when the achenes were treated with the enzyme for a longer period. Treatment with Cellulase Onozuka improved seed germination at a lower concentration than did Driselase. Pure preparations of pectinase and cellulase had effects similar to treatment with the enzymes noted. Treatment with pectinase was more efficient than treatment with cellulase. These enzymes likely loosened the bond between cells along the suture of the pericarp and forced the pericarp to split.
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Dhital, Rajiv, Om Prakash Panta, and Tika Bahadur Karki. "Optimization of Cultural Conditions for the Production of Pectinase from Selected Fungal Strain." Journal of Food Science and Technology Nepal 8 (December 16, 2014): 65–70. http://dx.doi.org/10.3126/jfstn.v8i0.11752.
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Pectinase are the group of enzymes that catalyze the degradation of pectin substances through de-polymerisation and de-esterification. This study is concerned on the isolation, screening and selection of suitable strain of pectinolytic organism and optimization of cultural conditions for the biosynthesis of pectinase. From the soil samples collected from Lalitpur, Kathmandu, Gulmi, Manang and Dang, 18 fungal colonies were isolated on the basis of halozone formation on Potato dextrose agar and identified. Enzyme production was carried out by submerged state fermentation. The partially purified enzymes showing higher pectinolytic activity were characterized on the basis of temperature of incubation, substrate concentration and pH of the substrate by Dinitro salicylic acid assay (DNSA) method. The fungal isolate showing highest enzyme activity was subjected to optimization of culture medium for the production of enzymes. On optimization, it was found that MG1 (Aspergillus niger) was the most potent strain at 1.5% substrate (pectin) concentration, pH 4.5 and temperature of 30°C. On the enzyme application, the yield of the orange juice, Total Soluble Solid and absorbance increased as the concentration of the enzyme increased and hence increasing the possibility of being used commercially for maximum pectinase production. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11752 J. Food Sci. Technol. Nepal, Vol. 8 (65-70), 2013
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Meena, B., V. G. Sowmeya, Archa B. Praveen, A. Swetha, D. Naga Sarath Chandra, and M. Kavitha. "Pectin Degradation in Fruit Juices by Pectinase from Meyerozyma sp. VITPCT75 Isolated from Phyllanthus emblica." Journal of Pure and Applied Microbiology 15, no. 2 (June 1, 2021): 926–35. http://dx.doi.org/10.22207/jpam.15.2.51.
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This study aimed to identify and characterize a pectinase-producing novel yeast from the fermented juice of Phyllanthus emblica and apply the enzyme for fruit juice clarification. Among the five pectinase-producing yeasts, isolate-1 exhibited the highest pectinase activity and was further used in this study. Based on morphological, physiological, and 18SrRNAanalyses, isolate-1 was recognized as a new strain sharing 99% sequence homology with other Meyerozyma strains and was thus designated as Meyerozyma sp. VITPCT75. The strain produced pectinase optimally at a temperature and pH of 25oC and 7, respectively. Maximum pectinase production was observed after 4-days incubation. The enzyme exhibited optimum activity at the temperature of 25 °C and pH 7.0. The enzyme was more stable at a temperature and pH of 20 °C and 7, respectively. Storage stability studies revealed that the enzyme was stable at -20 °C. The cell-free supernatant was partially purified using ammonium sulfate and solvent precipitation. Acetone at a concentration of 20% assured an adequate partial purification. The molecular weight of pectinase was determined as 6 kDa. The enzymatic metal ion preference-related studies revealed that Ca²z, Kz, Cu²z, Fe²z, and Ba²z ions enhanced, Ni²z ions moderately inhibited, and Mn²z ions intensely inhibited the enzymatic activity. Neither Na+ and Mg2+ ions nor EDTA affected the enzyme activity. When subjected to fruit juice clarification, the enzyme significantly reduced the viscosity of the juice.
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Sethi, Bijay, Amrita Satpathy, Subodh Tripathy, Sidarth Parida, Sameer Kumar Singdevsachan, and Bikash Behera. "Production of ethanol and clarification of apple juice by pectinase enzyme produced from Aspergillus terreus NCFT 4269.10." International Journal of Biological Research 4, no. 1 (May 22, 2016): 67. http://dx.doi.org/10.14419/ijbr.v4i1.6134.
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Aspergillus terreus NCFT 4269.10 was evaluated by liquid static surface fermentation (LSSF), shaking fermentation (ShF) and solid state fermentation (SSF) for the production of pectinase. Among various substrates tested, banana peels supported maximum production of pectinase i.e. 1000 ± 141.42 U/ml. The biomass of A. terreus was maximum with wheat bran (0.55±0.07g/50ml). Pectinase produced by A. terreus displayed higher specific activity when wheat bran was used as the sole source of carbon and energy. After successful fermentation, crude enzyme was purified to electrophoretic homogeneity with a specific activity of 1846.50 U/mg from an initial specific activity of 1282.05 U/mg. The cell free-dialyzed-enzyme containing 107100 U was purified to 1.44 fold with an overall enzyme yield of 35.70%.Immobilization study revealed that the production of pectinase was increased up to third cycle and decreased thereafter when further pectinase production was carried out by immobilized spores of A. terreus.
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Sawada, K., S. Tokino, M. Ueda, and X. Y. Wang. "Bioscouring of cotton with pectinase enzyme." Journal of the Society of Dyers and Colourists 114, no. 11 (October 22, 2008): 333–36. http://dx.doi.org/10.1111/j.1478-4408.1998.tb01931.x.
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Haile, Setegn, and Abate Ayele. "Pectinase from Microorganisms and Its Industrial Applications." Scientific World Journal 2022 (March 11, 2022): 1–15. http://dx.doi.org/10.1155/2022/1881305.
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The utilization of microbial pectinase in different industries has been increased in its world demand. The major sources of pectinase are microorganisms mainly bacteria, fungi and yeast. The utilization of low-cost agro-industrial wastes as substrates has been preferable in pectinase production. Pectinase production faced various parameters optimization constraints such as temperature, pH and production times which are the main factors in pectinase production. The pectinase enzyme is getting attention due to its several advantages; hence, it needs to be explored further to take its maximum advantage in different industries. This review discusses the pectin substance structure, substrate for pectinase production, factors influencing pectinase production, the industrial application of microbial pectinase and also discusses challenges and future opportunities of applying microbial pectinase in industry.
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ZEHRA, MAHWISH, MUHAMMAD NOMAN SYED, and MUHAMMAD SOHAIL. "Banana Peels: A Promising Substrate for the Coproduction of Pectinase and Xylanase from Aspergillus fumigatus MS16." Polish Journal of Microbiology 69, no. 1 (January 28, 2020): 19–26. http://dx.doi.org/10.33073/pjm-2020-002.
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Banana peels (BP), an under-utilized waste material, was studied for the production of xylanase and pectinase by Aspergillus fumigates MS16. The factors affecting the co-production of both the enzymes were separately studied for their influence under submerged (Smf) and solid-state fermentation (SSF) of BP. The strain was cultivated in the presence of mineral salt (MS) solution containing BP powder as a sole source of carbon and physical and nutritional factors varied to observe the change in the enzyme titers. The data revealed that the MS-based medium was appropriate for the production of both the enzymes; therefore, in subsequent experiments, the same medium was used. A temperature of 30–35°C was found better for the production of the two enzymes under Smf; however, the titers of pectinase dropped significantly at 40°C. Contrarily, xylanase production was inhibited at 40°C under SSF but not under Smf. Whereas, supplementation of xylan or pectin to BP induced the production of xylanase and pectinase, respectively. Lowering the pH value favored the production of both the enzymes under Smf; however, the production of pectinase improved significantly when a higher concentration of BP (1%) was used compared to the concentration (0.25%) required for the production of xylanase. Interestingly, the enzyme preparation obtained under SSF exhibited optimal activities of both the enzymes at higher temperatures when compared to those obtained under Smf. The data indicated that the physiology of the fungus differed greatly when the cultivation pattern varied from Smf to SSF and, hence, the enzymes produced were characteristically distinct.
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Heidarizadeh, Mohammad, Parisa Fathi Rezaei, and Saleh Shahabivand. "Novel pectinase from Piriformospora indica, optimization of growth parameters and enzyme production in submerged culture condition." Turkish Journal of Biochemistry 43, no. 3 (January 24, 2018): 289–95. http://dx.doi.org/10.1515/tjb-2017-0192.
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AbstractBackground:Pectinases are one of the upcoming enzymes in food processing industries and they hydrolyze pectin substances.Objectives:This study was done to examine the production of pectinase byPiriformospora indicain submerged fermentation (SmF) along with growth parameters.Materials and methods:The fungusP. indicawas cultured on Kafer medium supplemented with pectin for 0–12 days and fungus growth, number of spores, total protein content, and pectinase activity were investigated.Results:Firstly, pectinase secretion byP. indicawas confirmed by cup-plate assay. The maximum dry cell weight (10.21 g/L), growth yield (0.65 g/g), specific growth rate (0.56 day−1) and pectinase activity (10.47 U/mL) on pectin containing medium (P+) were achieved after 6 day of culture. In the case of pectin free medium (P−) all the parameters were less than P+medium. The pectinase production byP. indicaon P+was 2.7 times higher than P−. The optimum pH and temperature for maximum polygalacturonase activity were 5 and 50°C, respectively.Conclusions:For the first time, the work confirmed pectinase secretion byP. indicafungus and it could be a good source for pectinase production. Moreover, optimum pH 5, make it a potential candidate for future application in fruit juice industries.
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Setyaji, Bayu, and Maria Marina Herawati. "Effect of Penicillium chrysogenum Concentration on The Production and Characteristic of Pectinase Enzyme from Pineapple (Ananas comosus) Peel Waste." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 11, no. 2 (June 30, 2022): 174. http://dx.doi.org/10.23960/jtep-l.v11i2.174-183.
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This study aimed to determine the effect of various concentrations of Penicillium chrysogenum isolates on the production of pectinase enzymes from pineapple peel waste. The experiment was arranged in CRD (completely randomized design) with six different isolate concentrations (4%; 8%; 14%; 16%; 20%; and 24%). The experiment constituted of three stages, namely production of enzymes by using Penicillium chrysogenum isolates, enzyme harvesting with a goal to obtain a crude extract of the enzymes, and enzyme characterization. Parameters in this study included enzyme activity, optimum temperature, optimum pH, Km value, and Vmax value. Results showed that the highest yield (1.87 g) was obtained from the 24% treatment and the lowest in the 4% treatment at 1.63 g. The highest enzyme activity in the 24% treatment was 1.924 U/ml and the lowest was in the 4% treatment, namely 0.949 U/ml. The highest Vmax value was 0.690 U/ml from the 24% treatment and the lowest was 474 from the 4% treatment. Conversely, the highest Km (0.040 mg/ml) value was found in 4% treatment and the lowest (0.016 mg/ml) was observed in 24% treatment. Keywords: Characteristics, Enzyme, Fungi, Pectinase, Pineapple
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Hiền, Đỗ Thị. "Bán tinh sạch và ứng dụng enzyme pectinase từ nấm mốc Aspergillus niger vào xử lý nước ép táo và nho." KỸ THUẬT VÀ CÔNG NGHỆ 15, no. 1 (October 30, 2020): 58–71. http://dx.doi.org/10.46223/hcmcoujs.tech.vi.15.1.1021.2020.
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Enzyme pectinase sử dụng trong nghiên cứu hoạt tính 194 UI/mL từ Aspergillus niger bước đầu tinh sạch bằng các phương pháp khác nhau: tủa muối, tủa bằng dung môi hữu cơ, lọc màng. Chế phẩm sau tinh sạch bằng lọc màng ứng dụng để tăng hiệu suất thu hồi, làm trong dịch ép táo và nho. Kết quả cho thấy sử dụng enzyme pectinase xử lý puree táo ở nhiệt độ phòng, nồng độ enzyme 8% (v/w), thời gian ủ 150 phút cho hiệu suất trích ly 82,7% tăng gần 24%, độ trong tăng 36%, độ nhớt giảm 18,8% so với mẫu không sử dụng enzyme. Đối với puree nho xử lý bằng enzyme pectinase ở nhiệt độ phòng, nồng độ enzyme 5% (v/w), thời gian ủ 120 phút cho hiệu suất trích ly 87,2% tăng gần 8,1%, độ trong tăng 66,7%, độ nhớt giảm 23,8% so với mẫu đối chứng.
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Reddy, Lebaka Veeranjaneya, Young-Min Kim, and Young-Jung Wee. "Rapid and Enhanced Liquefaction of Pulp from Mango (Mangifera indica L.) cv. Totapuri Using Ultrasound-Assisted Enzyme Pretreatment." Processes 8, no. 6 (June 20, 2020): 718. http://dx.doi.org/10.3390/pr8060718.
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The effect of ultrasound and enzyme pretreatment (with pectinase, amylase, and cellulase) on the physicochemical properties (yield, viscosity, total soluble solids, and total phenolics) of mango juice was evaluated through a set of six experiments. Ultrasonication treatment alone showed no influence on juice yield (54.6 ± 1.1%). However, the combined uses of ultrasonication with a pectinase or the enzyme mixture significantly increased the yield (94.1 ± 1.4% and 80.0 ± 2.1%, respectively) and decreased the enzyme pretreatment time (from 2 h to 1 h). Pectinase treatment assisted by ultrasonication was more effective with regard to juice yield, viscosity reduction, and the clarity of the juice than the enzyme mixture treatment with ultrasonication. Ultrasonication alone significantly increased the amount of total phenolics (65.5 ± 1.0 mg/100 mL) and showed a slight reduction of viscosity and improvement of clarity compared to the control.
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Mardiah, Mardiah, Noli Novidahlia, Ma’rifat Khoirunnisa, Hanafi Hanafi, and Aminullah Aminullah. "A synergistic of pectinase, cellulase, and glucoamylase on anthocyanin content and extraction yield of roselle petals (Hibiscus sabdariffa L.)." Jurnal Teknologi & Industri Hasil Pertanian 26, no. 2 (June 24, 2021): 65. http://dx.doi.org/10.23960/jtihp.v26i2.65-71.
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The Roselle petals contain anthocyanin pigment which functions as an antioxidant and a natural food colorant. The objective of this research was to study the effect of three enzymes: pectinase, cellulase, and glucoamylase, on the quality of the extract of the Roselle petals. The fresh and dried Roselle petals were extracted using distilled water in a ratio of 1:4 and divided into five parts, in which each part was added by pectinase (P) of 1000ppm; pectinase and cellulase (PC) of 500:500ppm; pectinase and glucoamylase (PG) of 500:500ppm; and pectinase, cellulase and glucoamylase (PCG) of 333:333:333ppm, and without enzyme (TE) as a control. Furthermore, 1% of citric acid was added to all treatments. Determination of the chosen treatment used was based on residue extract, anthocyanin analysis, and the pH value. The results showed that fresh Rosella extract with PC has a yield value of 7.60% and it was not significantly different from the extract with PCG which yielded 7.37%. Dried Rosella extract with PCG had the highest yield of 22.10% compared to the control (without enzyme) of 12.96%. However, the PCG addition generated a sticky product. Both fresh and dried Roselle extracts with PC contained the highest anthocyanin content of 156.64±1.30mgL-1 and 35.09±0.04 mgL-1, respectively. The pH values of fresh and dried Roselle extracts were 2.65 and 2.24, respectively. This research showed that the treatment of fresh and dried Roselle petals with the addition of P, PC, or PCG increased the extraction yield value. Additionally, these enzymes could also increase the anthocyanin content of the extracts.
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Sruthi, N. U., Pavuluri Srinivasa Rao, Sarita Jane Bennett, and Rewati Raman Bhattarai. "Formulation of a Synergistic Enzyme Cocktail for Controlled Degradation of Sorghum Grain Pericarp." Foods 12, no. 2 (January 9, 2023): 306. http://dx.doi.org/10.3390/foods12020306.
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Sorghum is one of the major grains produced worldwide for food and fodder, owing to its nutritional profile advantages. However, the utilisation of whole grain sorghum as an ingredient in conventional food formulations is limited due to its poor digestibility, which requires the removal of the outer fibrous layers. Grain breakage and loss of essential nutrients also disadvantage traditional milling practices. Using carbohydrate degrading enzymes to hydrolyse the grain pericarp is a novel approach to biopolishing, where selective degradation of the pericarp layers occurs without adversely affecting the nutrient profile. A collective synergism of enzymes has been proven to cause effective hydrolysis compared to individual enzymes due to the complex presence of non-starch polysaccharides in the grain’s outer layers, which comprise a variety of sugars that show specific degradation with respect to each enzyme. The present study aimed to formulate such an enzyme cocktail with xylanase, cellulase, and pectinase in different proportions for hydrolysing sorghum grain pericarp by determining the yield of specific sugars in the pericarp extract after a certain period of incubation. The results showed that the xylanase enzyme has a major effect on the grain bran composition compared to cellulase and pectinase; however, a synergistic mixture yielded more hydrolysed sugars and anti-nutrients in the extract compared to each of the enzymes individually. The results were confirmed by morphological and crystallinity studies of the soaked grain. Compared to conventional water-soaked samples, grains soaked in a cocktail with 66.7% xylanase, 16.7% cellulase, and 16.7% pectinase had visibly thinner and more degraded fibre layers.
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Robles, Castillo-Israel, and Lizardo. "Utilization of Cooking-type ‘Saba’ Banana in the Development of Ready-to-Drink Juice with Improved Quality and Nutritional Properties." Beverages 5, no. 2 (April 9, 2019): 31. http://dx.doi.org/10.3390/beverages5020031.
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The ‘Saba’ banana cultivar is one of the most abundantly grown fruit crops in the Philippines. However, large postharvest losses were posed due to the rapid deterioration and challenges in marketing. This study was conducted to develop a ready-to-drink (RTD) beverage using the cooking-type banana cultivar [Musa acuminata × balbisiana Colla (ABB Group) ‘Saba’]. The pulp was subjected to treatment with α-amylase and pectinase enzyme concentrations ranging from 0.25% to 1.00% to facilitate juice extraction. The effect of α-amylase and pectinase enzyme combinations on juice yield, color and clarity was determined. The highest juice yield (69.83%) and clarity (72.56% by transmittance at 660 nm) were achieved using 1.00% α-amylase: 1.00% pectinase and 0.5% α-amylase: 1.00% pectinase enzyme treatments, respectively. The juice treated with 0.5% α-amylase: 1.00% pectinase was used in the formulation of the RTD beverage. Physico-chemical and sensory properties of the product were analyzed. The developed RTD ‘Saba’ juice with acceptable sensory characteristics had 11.45 cP viscosity, 0.33% titratable acidity, 5.38% protein, 1660 ppm potassium, 40 ppm sodium and 460 ppm calcium. Results showed that the cooking-type banana cultivar ‘Saba’ can be utilized in the development of the RTD beverage with enhanced sensory and nutritional quality.
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Zhao, Dan, Chao Pan, Wenxiang Ping, and Jingping Ge. "Degumming crude enzyme produced by Bacillus cereus HDYM-02 and its application in flax retting." BioResources 13, no. 3 (May 18, 2018): 5213–24. http://dx.doi.org/10.15376/biores.13.3.5213-5224.
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A cellulase-free, degumming crude enzyme was produced by Bacillus cereus HDYM-02, using konjaku flour as an inexpensive substrate. After 48 h fermentation, this crude enzyme consisted of pectinase and mannanase, whose maximum activity was 756.7 U/mL and 2967.3 U/mL, respectively. This crude enzyme exhibited considerable stability under the conditions resembling industrial flax retting. After 120 h incubation, more than 50% of the maximum activity of both pectinase and mannanase was retained at pH value 4.0 to 7.0, and at least 70% of the maximum activity was detected at 25 °C to 40 °C. The degumming liquid retted by this crude enzyme contained more galacturonic acid and reducing sugar than those in the degumming liquid retted by commercial pectinase. The application of B. cereus HDYM-02 crude enzyme resulted in higher weight loss of flax stems, better properties, higher productivities, and smoother surfaces of flax fibres. This study showed promise for the use of B. cereus HDYM-02 crude enzyme for flax retting in the textile industry.
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Tran, Thuan Thi Thanh, and Luong Duc Nguyen. "RESEARCH ON CELLULASE AND PECTINASE ENZYME FROM TRICHODERMA VIRIDE AND ASPERGILLUS NIGER IN ORDER TO PROCESS COFFEE PULP QUICKLY." Science and Technology Development Journal 12, no. 13 (July 15, 2009): 50–56. http://dx.doi.org/10.32508/stdj.v12i13.2329.
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Coffee pulp, which is waste material from coffee production line, has many poor natural degradeble property. Cellulase aillus nigernd pectinase, which were bio synthesized by the fugus races of Trichoderma viride and Asperg, can improve the disintergration process of coffee pulp. In this study, the conditions affecting the production of these enzymes were studied.. The optimum conditions for producing Pectinase enzyme of Aspergillus niger include: 2 days, 62% of humidity, 8% of culture. The optimum conditions for the production of Cellulase enzyme of Trichoderma viride are lasting for 4 days, 58% of humidity, 8% of culture. By carrying out real experiments we found that coffee pulp was disintergrated in the duration of 14 days, 60% of humidity, 8% of culture.
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Gasani, Okta Novalia, Azizah Azizah, Siswanto Siswanto, Rudju Winarsa, and Kahar Muzakhar. "Pectinase Production by Using Coffee Pulp Substrate as Carbon and Nitrogen Source." Key Engineering Materials 884 (May 2021): 165–70. http://dx.doi.org/10.4028/www.scientific.net/kem.884.165.
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About thirty-five percent of coffee pulp waste is pectin. It may potentially be a source to be used in the bioprocessing industry. For example, it can be used as a substrate to produce pectinase from microorganisms under solid-state fermentation (SSF). In this investigation, an isolated fungus VTM4 with density 107 spores/mL was grown on coffee pulp medium-based, and after 0-168 hours incubation at 30 °C, pectinase activity was detected. The activity was measured based on reducing sugar released by crude pectinase against 0.5% alkali extract pectin substrate in 20 mM buffer acetate pH 5. The highest reducing sugar produced was 223.34 µg/mL after 72 hours of incubation at 30 °C. The optimum pH on enzyme activity was 4 with the maximum activity 0.747 U/mL and was stable (more than 80%) at a pH range of 4-5.5. The results revealed that the coffee substrate could be utilized as a carbon and nitrogen source to produce pectinase. Further research on purification and characterization of the enzyme to improve pectinase yield production was needed.
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Almowallad, Shamsan A., Ghedeir M. Alshammari, Muneer M. Alsayadi, Naofel Aljafer, Ekram A. Al-Sanea, Mohammed Abdo Yahya, and Laila Naif Al-Harbi. "Partial Purification and Characterization of Exo-Polygalacturonase Produced by Penicillium oxalicum AUMC 4153." Life 12, no. 2 (February 14, 2022): 284. http://dx.doi.org/10.3390/life12020284.
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Pectinase enzymes are important industrial enzymes having considerable applications in several industries, especially in food processing. Pectinases contribute 25% of global food enzyme sales. Therefore, the demand for a commercial enzyme with desirable characteristics and low production costs has become one of the great targets. Hence, this study aims to produce exo-polygalacturonase (exo-PG) using local fungal isolate Penicillium oxalicum AUMC 4153 by utilizing sugar beet manufacturing waste (sugar beet pulp) as a sole raw carbon source under shaken submerged fermentation, which is purified and characterized to optimize enzyme biochemical properties for industrial application. The purity of the obtained exo-PG was increased by about 28-fold, and the final enzyme yield was 57%. The partially purified enzyme was active at a broad range of temperatures (30–60 °C). The optimum temperature and pH for the purified exo-PG activity were 50 °C and pH 5. The enzyme was stable at a range of pH 3 to 6 and temperature 30–50 °C for 210 min. The values for Km and Vmax were 0.67 mg/mL, with polygalacturonic acid as substrate and 6.13 µmole galacturonic acid/min/mg protein, respectively. It can be concluded that purified exo-PG production by P. oxalicum grown on sugar beet waste is a promising effective method for useful applications.
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Vatanparast, M., V. Hosseininaveh, M. Ghadamyari, and S. Minoo Sajjadian. "Plant cell wall degrading enzymes, pectinase and cellulase, in the digestive system of the red palm weevil, Rhynchophorus ferrugineus (Coleoptera: Curculionidae)." Plant Protection Science 50, No. 4 (November 14, 2014): 190–98. http://dx.doi.org/10.17221/43/2013-pps.
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In digestion, the red palm weevil, Rhynchophorus ferrugineus, has been adapted to overcome the plant cell wall barrier, specially lignocellulosic and pectic compounds, by producing cellulase and pectinase enzymes. Partial biochemical characterisations of cellulase and pectinase were determined in the larval digestive system of the pest. Larval midgut extract showed an optimum activity for cellulase and pectinase against carboxyl methyl cellulose and pectin at pH 6.0 and 7.0, respectively. Larval midgut cellulase and pectinase were more stable at pH 4.0–8.0 and pH 6.0–8.0 than in highly acidic and alkaline condition, respectively. However, cellulase and pectinase showed to be more stable at pH 6.0 and 7.0, respectively, when the incubation time increased. Maximum activity for cellulase and pectinase incubated at different temperatures was observed at 50°C. Cellulase and pectinase activity significantly decreased in the presence of EDTA and SDS. On the contrary, Ca<sup>2+</sup>, Mg<sup>2+</sup>,and Na<sup>+</sup> significantly affect pectinase activity and K<sup>+</sup> did not affect the enzyme activities. Ca<sup>2+</sup> and Mg<sup>2+</sup> increased cellulase activity as well. K<sub>M </sub>and V<sub>max</sub> for pectinase activity were 0.92 mg/ml and 290 units/mg. Zymogram analyses revealed the presence of one form of pectin methyl esterase and one form of cellulase in the larval digestive system.
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Ganeshprasad, D. N., Yalpi Karthik, H. R. Sachin, and A. H. Sneharani. "Polysaccharide hydrolyzing enzyme activity of bacteria, native to Apis florea gut." Biomedicine 41, no. 4 (December 31, 2021): 768–75. http://dx.doi.org/10.51248/.v41i4.1013.
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Introduction and Aim: Apis florea commonly known as “dwarf honey bee” harbors enormous gut bacteria that can digest complex carbohydrates and other food components. In this regard, the present investigation was focused on analyzing the polysaccharide degrading ability of bacteria isolated from the gut of honeybee, for their possible application in nutraceutical and pharmaceutical industries. Materials and Methods: Nine bacterial isolates were screened for carbohydrate degrading enzymes viz., amylase, pectinase, cellulase, tannase and laccase, using respective substrate by plate assay method. Further activities of amylase and pectinase were measured quantitatively by dinitrosalicylic acid (DNS) method. Results: All the nine selected isolates exhibited amylase and pectinase activities. However, only two isolates exhibited lignolytic and cellulolytic activity. None of the isolates showed tannin degradation. Maximum amylase activity (4.95 U/mg) was observed in Bacillus halotolerans af-M9 followed by Klebsiella oxytoca af-G4 (4.62 U/mg). With respect to pectinase activity Klebsiella pneumoniae af-E17 displayed higher activity (0.24 U/mg) followed by Klebsiella oxytoca af-G4 (0.20 U/mg). Conclusion: Habitat-specific innovations are being explored for novel compounds for therapeutic applications. This study throws a light on selection of carbohydrate degrading bacteria from a new source i.e., GUT of honeybee.
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Degani, Ofir. "Synergism between Cutinase and Pectinase in the Hydrolysis of Cotton Fibers’ Cuticle." Catalysts 11, no. 1 (January 9, 2021): 84. http://dx.doi.org/10.3390/catal11010084.
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Scouring is one of the initial steps in the processing of natural textile fibers (e.g., cotton), performed to remove waxes and pectins, together with spinning oils and other impurities of the plant cell cuticle. Traditional chemical bleaching with boiling NaOH led to harsh removal of the entire fabric’s cuticle waxy layer accompanied by an unwanted alkaline waste. Extracellular lytic enzymes such as lipases, cellulases and pectinases play an essential role in host plant-pathogen interactions. They degrade the plant cuticle and tissue and enable pathogen invasion. Such enzymes, specifically cutinase and pectinase, have been considered potential bio-scouring agents to degrade the cotton fabric cuticle’s outer layer at low temperature and alleviate environmental pollution. In this work, the combined effect of cutinase, pectin lyase, or polygalacturonase on the scouring of cotton fabrics was studied using evaporative light-scattering reverse-phase HPLC and GC-MS analysis of the reaction components, and measuring changes in the cotton fabrics’ properties. The traditional method of cotton fabrics’ scouring with NaOH resulted in decreased pectin content and increased cellulose fibers accessibility, evaluated by specific staining. Treating the cotton fibers’ cuticle with cutinase led to the acidification of the reaction mixture, a decrease in enzyme-specific activity, and elevation in hexadecanoic acid and octadecanoic acids in the reaction fluid. These two saturated fatty acids are the main wax constituents of raw cotton fabrics, identified using GC-MS after dichloromethane reflux overnight. Treating cotton fabrics with each of the three enzymes, cutinase, pectin lyase, or polygalacturonase, increased their pectin removal, as measured by high concentrations of D-galacturonic acid and other pectin constituents in the reaction fluid. A synergistic effect was found in the combined treatment of cutinase and pectin lyase in the hydrolysis of the cotton fibers’ cuticle. This effect was expressed in high water absorbency of the treated fibers, increased fabric weight loss and sharp elevation of a cutin and pectin monomer’s related peaks (retention time [RT] = 4.1 min and 2.9, 4.5 min, respectively). A model was suggested for the synergistic action between cutinase and pectin lyase. It assumes that the cuticle’s digestion by cutinase results in the enlargement and formation of outer layer micropores, which enables the rapid penetration of pectinase into the inner pectin layer.
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Degani, Ofir. "Synergism between Cutinase and Pectinase in the Hydrolysis of Cotton Fibers’ Cuticle." Catalysts 11, no. 1 (January 9, 2021): 84. http://dx.doi.org/10.3390/catal11010084.
Full textAbstract:
Scouring is one of the initial steps in the processing of natural textile fibers (e.g., cotton), performed to remove waxes and pectins, together with spinning oils and other impurities of the plant cell cuticle. Traditional chemical bleaching with boiling NaOH led to harsh removal of the entire fabric’s cuticle waxy layer accompanied by an unwanted alkaline waste. Extracellular lytic enzymes such as lipases, cellulases and pectinases play an essential role in host plant-pathogen interactions. They degrade the plant cuticle and tissue and enable pathogen invasion. Such enzymes, specifically cutinase and pectinase, have been considered potential bio-scouring agents to degrade the cotton fabric cuticle’s outer layer at low temperature and alleviate environmental pollution. In this work, the combined effect of cutinase, pectin lyase, or polygalacturonase on the scouring of cotton fabrics was studied using evaporative light-scattering reverse-phase HPLC and GC-MS analysis of the reaction components, and measuring changes in the cotton fabrics’ properties. The traditional method of cotton fabrics’ scouring with NaOH resulted in decreased pectin content and increased cellulose fibers accessibility, evaluated by specific staining. Treating the cotton fibers’ cuticle with cutinase led to the acidification of the reaction mixture, a decrease in enzyme-specific activity, and elevation in hexadecanoic acid and octadecanoic acids in the reaction fluid. These two saturated fatty acids are the main wax constituents of raw cotton fabrics, identified using GC-MS after dichloromethane reflux overnight. Treating cotton fabrics with each of the three enzymes, cutinase, pectin lyase, or polygalacturonase, increased their pectin removal, as measured by high concentrations of D-galacturonic acid and other pectin constituents in the reaction fluid. A synergistic effect was found in the combined treatment of cutinase and pectin lyase in the hydrolysis of the cotton fibers’ cuticle. This effect was expressed in high water absorbency of the treated fibers, increased fabric weight loss and sharp elevation of a cutin and pectin monomer’s related peaks (retention time [RT] = 4.1 min and 2.9, 4.5 min, respectively). A model was suggested for the synergistic action between cutinase and pectin lyase. It assumes that the cuticle’s digestion by cutinase results in the enlargement and formation of outer layer micropores, which enables the rapid penetration of pectinase into the inner pectin layer.
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Nawawi, Muhammad Hariadi, Rosfarizan Mohamad, Paridah Md Tahir, and Wan Zuhainis Saad. "Extracellular Xylanopectinolytic Enzymes by Bacillus subtilis ADI1 from EFB’s Compost." International Scholarly Research Notices 2017 (April 24, 2017): 1–7. http://dx.doi.org/10.1155/2017/7831954.
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Microbial xylanase and pectinase are two extremely valuable enzymes, which have captivated much attention. This can be seen from the increased demand for these enzymes by many industrial sectors. This study investigates the isolation and screening of extracellular xylanopectinolytic enzymes-producing bacteria in a submerged fermentation (SmF). Samples are collected from the compost of empty fruit bunch (EFB) at Biocompost Pilot Plant, located at Biorefinery Plant, Universiti Putra Malaysia. From the experiment, out of 20 isolates, 11 isolates show xylanase or/and pectinase activity, and only one isolate (EFB-11) shows the concurrent activities of xylanase and pectinase. These activities are selected for enzyme production under submerged fermentation (quantitative screening). At the 72nd hour of incubation, xylanase and pectinase show the highest production, which ranges about 42.33 U/mL and 62.17 U/mL (with low amount of cellulase present), supplemented with 2% (w/v) of rice bran as carbon source at incubation temperature level, which is 30°C. Meanwhile, the pH of media is shifted to 8.42, which indicates that EFB-11 isolate is alkalotolerant bacteria and identified as Bacillus subtilis ADI1. This strain proves to have potential in agroindustrial bioconversion and has a promising ability to scale up to an industrial scale.
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Hiền, Đỗ Thị, and Huỳnh Phan Phương Trang. "Bước đầu nghiên cứu tạo enzyme pectinase dạng bột từ Aspergillus niger và khảo sát một số đặc tính của chế phẩm." KỸ THUẬT VÀ CÔNG NGHỆ 14, no. 1 (June 6, 2020): 27–38. http://dx.doi.org/10.46223/hcmcoujs.tech.vi.14.1.445.2019.
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Enzyme pectinase dạng bột dễ vận chuyển và bảo quản. Vì vậy, nghiên cứu đã sử dụng enzyme pectinase hoạt tính 194 UI/mL từ Aspergillus niger để tạo chế phẩm dạng bột bằng phương pháp sấy phun (nồng độ chất trợ sấy maltodextrin 10% (w/v), nhiệt độ sấy 130°C, tốc độ nhập liệu 288 mL/h). Bên cạnh đó, nghiên cứu đã xác định được thông số động học của chế phẩm enzyme Km là 28,4 mg/mL, pH tối ưu 5,0, nhiệt độ tối ưu 40°C, Cu2+ là chất hoạt hóa và Ag+ là chất kìm hãm hoạt động enzyme.
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Khalil, Mahmoud, Irek A. Malecki, Mahmoud El-Attrouny, and Graeme B. Martin. "Enzyme Treatment Improves The Utilization Of Lupin-Based Diets By Japanese Quail (Coturnix Japonica)." International Journal of Tropical Veterinary and Biomedical Research 4, no. 1 (May 1, 2019): 1–8. http://dx.doi.org/10.21157/ijtvbr.v4i1.13804.
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In poultry, feeding diets including high concentrations of non-starch polysaccharides limits growth rate and feed conversion ratio, and causes problems in health and welfare because of the production of wet droppings. This problem is becoming more important as pressure builds to reduce costs by using alternative sources of dietary protein, such as lupin grain, rather than fish- or soybean-meal. We therefore tested whether enzymes that break down non-starch polysaccharides can overcome the problems with a lupin-based diet fed to Japanese quail. Chicks (18 days old) were allocated among 8 treatments, each replicated 3 times, with 12 chicks per replicate (ie, 36 birds per treatment). Chicks were fed diets formulated to contain 24% crude protein and 12 MJ/kg apparent metabolisable energy (AME). The diets included 10% or 20% lupin meal and, for each level of lupin, they were formulated in one of four ways: 1) no enzyme; 2) pectinase (1.4 U/g polygalacturonase and 0.2 U/g pectinesterase); 3) xylanase (1,4 endo-xylanase; 0.38 U/g); 4) combination of the above pectinase and xylanase treatments. The results indicated that, from age 28 days of age, both lupin content and enzyme treatment significantly (P < 0.05) affected chick performance. Compared with the no-enzyme control, enzyme treatments improved growth at 35 days by 45-50% (P < 0.05) and feed conversion ratio by 20-30% (P < 0.05) for both levels of lupin content. In addition, dry matter digestibility and apparent metabolizable energy were significantly improved by the combined enzyme treatment for both levels of lupin inclusion. We conclude that pectinase and xylanase can overcome the negative effects of the non-starch polysaccharides in lupin meal, improving the growth of quail chicks fed lupin-based diets, and that the enzymes work best when combined.