A review on pectinase properties, application in juice clarification, and membranes as immobilization support

Abstract

Pectic substances cause haziness and high viscosity of fruit juices. Pectinase enzymes are biological compounds that degrade pectic compounds. Nontoxicity and ecofriendly nature make pectinases excellent biocatalysts for juice clarification. However, the poor stability and nonreusability of pectinases trim down the effectiveness of the operation. The immobilization techniques have gained the attention of researchers as it augments the properties of the enzymes. Literature has reported the stability improvement of enzymes like lipase, laccase, hydrogen peroxidase, and cellulase upon immobilization on the membrane. However, only a few research articles divulge pectinase immobilization using a membrane. The catalysis‐separation synergy of membrane‐reactor has put indelible imprints in industrial applications. Immobilization of pectinase on the membrane can enhance its performance in juice processing. This review delineates the importance of physicochemical and kinematic properties of pectinases relating to the juice processing parameters. It also includes the influence of metal‐ion cofactors on enzymes’ activity. Considering the support and catalytic‐separation facets of the membrane, the prediction of the membrane as support for pectinase immobilization has also been carried out.

Acetic Fermentation of Cagaita Pulp: Technological and Chemical Characteristics

“…In the CM/PC/SY and CM/PC/HY treatments, pre-treatment was carried out with pectinase, an enzyme known for hydrolyzing pectic substances responsible for turbidity and high viscosity in fruit juices [30]. The smaller difference between these treatments and those where only pasteurization was performed (CM/P/SY and CM/P/HY) suggests that pectin did not significantly limit alcoholic fermentation in this context.…”

Enhancing Acid Resistance of Aspergillus niger Pectin Lyase through Surface Charge Design for Improved Application in Juice Clarification

“…Pectinases, a heterogeneous group of enzymes, facilitate the degradation of pectin into oligosaccharides. , The pectinase industry constitutes 25% of the global market for industrial enzymes and is anticipated to achieve a value of 2.6 billion dollars by 2027 . Various types of pectinases are categorized based on their reaction mechanisms, including pectin methylesterase, polygalacturonase, and pectin lyase. , In particular, pectin lyase (PNL; EC 4.2.2.10) catalyzes the cleavage of α-1,4 glycosidic bonds through β-elimination, producing unsaturated oligogalacturonates without producing toxic methanol. , Due to its environmentally friendly attributes, PNL stands as the most commonly employed type of pectinase.…”

“…4 Various types of pectinases are categorized based on their reaction mechanisms, including pectin methylesterase, polygalacturonase, and pectin lyase. 4,5 In particular, pectin lyase (PNL; EC 4.2.2.10) catalyzes the cleavage of α-1,4 glycosidic bonds through β-elimination, producing unsaturated oligogalacturonates without producing toxic methanol. 1,6 Due to its environmentally friendly attributes, PNL stands as the most commonly employed type of pectinase.…”

Pectinase Production by Rhizopus stolonifer A3 Isolated from Apple Peels

“…Copyright © 2024 Universitas Sebelas Maret constituents improves the appearance, texture and taste of the final product (Patel et al, 2022). Pectinase or pectinolytic enzyme is one of the enzymes having commercial value and it is reported to share 25% of the global sales of food enzymes (Oumer and Abate, 2018).…”