Protopectinase production byPaenibacillus polymyxaZ6 and its application in pectin extraction from apple pomace

Abstract

Paenibacillus polymyxa Z6 was screened as protopectinase (PPase) producing strain and its PPase activity was 44.4 U/mL. The factors influencing PPase production were identified by a two-level Plackett-Burman design with seven variables. The results indicated that Ca 21 concentration, fermentation time, and temperature were the most influential factors on the PPase production, which were applied in the Box-Behnken design. The predicted maximum PPase activity was 219 U/mL and the experimental maximum PPase activity was 221 U/mL, under the predicted optimum conditions, 170 mg/L Ca 21, 27 8C, and 29 hr of fermentation. The present PPase was composed of both type-A PPase, polygalacturonase; and type-B PPase, arabinanase, and rhamnogalacturonase. Finally, the PPase was applied for the pectin extraction from apple pomace and achieved an average yield of 11.9% with properties like 8.5% moisture content, 1.6% ash content, 3.8 mPaÁS viscosity, and pH 6.1 of 1% solution. Practical applicationsProtopectinase (PPase) is a "green" way for pectin extraction with the advantages of low emission, rhamnogalacturonase. This PPase was used in pectin extraction from apple pomace and harvested pectin with lower moisture, lower ash, and higher viscosity compared with the chemically produced one, which indicates that this PPase has potential for application in food industry.

Pectinases as promising green biocatalysts having broad‐spectrum applications: Recent trends, scope, and relevance

“…Protopectinases catalyze the conversion of insoluble protopectin into long polymers of soluble pectin 25–27 . They are further of two types, one which is called A type acts on internal sites of protopectin that are made up of polygalacturonic acid residues and other is called B type that acts on external sites made up of chains of polysaccharides, which function to link together the polygalacturonic acid chains with constituents of cell wall 8,28 …”

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

“…Protopectinase of type‐A attacks on the inner region of protopectin consisting of partially methylated galacturonic acid. While the type‐B protopectinase attacks the hairy and side‐chain territory of protopectin (J. Zhang et al., 2018). The enzymatic extraction using protopectinase has replaced the high temperature and noneco‐friendly acid‐based extraction of pectin in industries.…”

Pectin—Extraction from underground stem of banana and its structural, rheological, and textural analyses and grading

“…Published literature indicates vast variety of raw materials from which pectin has been extracted and characterized. Persimmon peel (Jiang et al., 2020), passion fruit peel (Klinchongkon et al., 2017), mango peel (Wongkaew et al., 2020), pea hulls (Gutöhrlein et al., 2020), sour cherry pomace (Hosseini et al., 2020), artichoke (Sabater et al., 2020), pomelo peel (Roy et al., 2018), orange waste (Saberian et al., 2018), Opuntia (Kalegowda et al., 2017), Apple pomace (Zhang et al., 2018), and Dillenia sp. (Kamal et al., 2020) are some of them.…”