Pectin trans-eliminase with fruit juice clarifying activity

Ishii, Shigetaka; Yokotsuka, Tamotsu

doi:10.1021/jf60177a004

Cited by 22 publications

(10 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, PME promotes a decrease in juice stability through the precipitation of de-esterified pectin derivatives with calcium ions found in the juice, and the liberation of methanol (Alana, Gabilondo, Hernando, & Moragues, 1989). However, if the clarification process is carried out only with pectinlyase (PL), the presence of methanol is not detected in the juice (Ishii & Yokotsuka, 1971). Table 1 Total pectinase activity (TPA), exo-polygalacturonase (exo-PG), pectin methylesterase (PME), pectinlyase (PL) and cellulase (FPase) in experimental enzymatic extracts and commercial preparations.…”

Section: Enzymatic Activity Assays Of Experimental and Commercial Prementioning

confidence: 99%

Clarification of fruit juices by fungal pectinases

Sandri

Fontana

Barfknecht

et al. 2011

LWT - Food Science and Technology

133

View full text Add to dashboard Cite

Section: Enzymatic Activity Assays Of Experimental and Commercial Prementioning

confidence: 99%

Clarification of fruit juices by fungal pectinases

Sandri

Fontana

Barfknecht

et al. 2011

LWT - Food Science and Technology

133

View full text Add to dashboard Cite

“…Pectinases are extensively used in the industrial clarification of wine and fruit juices, maceration of fruits and vegetable tissues and coffee and tea processing. In addition, are involved in the retting and degumming of fiber crops, such as jute, flax and ramie (3,9).…”

Section: Introductionmentioning

confidence: 99%

Production and partial characterization of polygalacturonases produced by thermophilic Monascus sp N8 and by thermotolerant Aspergillus sp N12 on solid-state fermentation

Freitas¹,

Martín²,

Silva³

et al. 2006

Braz. J. Microbiol.

View full text Add to dashboard Cite

Polygalacturonases production by newly isolated Monascus sp N8 and Aspergillus sp N12 strains was carried out in solid-state fermentation using mixtures of wheat bran, sugar cane bagasse and orange bagasse as carbon sources. The maximal activity values of exo-polygalacturonases (exo-Pg) from Monascus sp and Aspergillus sp were obtained using wheat bran/sugar cane bagasse/orange bagasse mixture (6.6 U/mL) and wheat bran/orange bagasse mixture (10 U/mL), respectively. Enzyme production by both strains was higher at 45ºC after 72 h and 1.6 U/mL at 50ºC after 120 h. Endo-polygalacturonase (endo-Pg) production was higher in wheat bran/orange bagasse mixture and was not affected by temperature of incubation for both fungi. EndoPg production by Monascus was 1.8 U/mL at 45ºC and 50ºC, after 72. Similar values were obtained in Aspergillus sp culture, 1.9 U/mL at 45ºC and 1.8 U/mL at 50ºC.Exo-Pg from both strains showed optimum activity at pH 5.5. Maximal activity was determined at 60ºC for enzyme from Monascus sp and 50ºC for that produced by Aspergillus sp. Exo-Pg from Monascus sp was stable at pH range 4.5-6.0 whereas that from Aspergillus sp enzyme was stable at pH 4.0. Both enzymes showed stability when incubated at 50ºC for 1 h, in absence of substrate.

show abstract

“…Clarifying activity wes determined by the turbidimetric method of Endo (Ishi and Yokotsuka 1971). In enz~nne assays I0 ml of apple juice with 1 ml of enzyme solution with 0.020 units of PL were incubated.…”

Section: Crude Enzyme Preparationmentioning

confidence: 99%

Clarification of apple juices by pectin lyase from Penicillium paxilli

Szajer

1982

Biotechnol Lett

View full text Add to dashboard Cite

Pectin trans-eliminase with fruit juice clarifying activity

Cited by 22 publications

References 14 publications

Clarification of fruit juices by fungal pectinases

Clarification of fruit juices by fungal pectinases

Production and partial characterization of polygalacturonases produced by thermophilic Monascus sp N8 and by thermotolerant Aspergillus sp N12 on solid-state fermentation

Clarification of apple juices by pectin lyase from Penicillium paxilli

Contact Info

Product

Resources

About