Where is pectinase used

Pectinase is an enzyme that breaks down pectin, a polysaccharide found in plant cell walls. Commonly referred to as pectic enzymes, they include pectolyase, pectozyme, and polygalacturonase, one of the most studied and widely used commercial pectinases.

Commonly found in many fruits, such as bananas and apples, pectinase in an enzyme that plays a key role in the digestive processes, and perhaps more importantly, in total physical well-being and anti-aging.

Pectin is a type of fiber that makes up the cell wall of many fruits and vegetables. Pectinase enzyme removes the soluble pectin from the juice and amylases are used to remove the starch from the juice that causes the unwanted haze in the juice and also is responsible for the gel formation in the juice during storage. Pectinolytic enzymes are classified as Protopectinases, Esterases and Depolymerases according to their mode of attack on the galacturonan part of the pectin molecules.

The bananas were washed under tab water and peeled with hand. The powder thus produced was then used as substrate for the production of Pectinase enzyme. Pectinases have crucial roles in food industries.

These enzymes are useful for fruit juice extraction and wine clarification; tea, cocoa, and coffee concentration and fermentation; vegetable oil extraction; preparation of jam and jellies; and pickling [14,15]. The cell wall of a fruit apple contains pectin found in the middle lamella. Small amounts of Pectinase form in the apple when ripening. Adding more Pectinase can speed up the process of breaking down the pectin molecules in the cell wall therefore releasing more juice.

Inhalation May be harmful if inhaled. May cause respiratory tract irritation. Skin May be harmful if absorbed through skin. Eyes May cause eye irritation. Laundry Laundry Detergent Stain Remover.

Shop best sellers. Body Wash Body Wash. Hair Shampoo Conditioner. Bathroom essentials checklist. Don't use the FDA-approved dimethicone. Contact Us. Store Locator. Create Account. Puracy Blog. Pectinase Learn all about pectinase, including how it's made, and why Puracy uses pectinase in our products. April 10th, Add to Bag. The presence of pectins weakens dewatering during sheet formation due to their high cationic demand and cause yellowness of paper.

The pectinases depolymerize polygalacturonic acids and thus decreases the cationic demand in the filtrate from peroxide bleaching of thermo-mechanical pulp Viikari et al. Pectinases solely and in combination with other enzymes produced by same or by different microorganisms have been efficiently used for biobleaching of mixed hardwood and bamboo kraft pulps Ahlawat et al.

The enzyme aided bleaching results in less requirement of bleaching chemicals to attain the same extent of brightness of the pulp as obtained by conventional chemical bleaching and also enhances the physical properties of paper sheet. Reduction in bleaching chemicals would result in reduction of organochlorine compounds in the effluent. Reduction by 1.

Ahlawat et al. Dhiman et al. Kaur et al. The synergistic action of xylanase and pectinase which degrades the xylan and pectin present in the pulp fibre and boost up the access of the bleaching chemicals to the lignin present in the pulp by opening up the pulp structure. Current deinking process depends upon the use of large amount of environment damaging chemicals. Deinking using enzymes is less polluting, energy saving, gives better performance to achieve the desired deinked pulp properties and results in lower disposal problems.

Enzymes being used in deinking process are pectinases, hemicellulases, cellulases and lignolytic enzymes. Enzymatic deinking alters bonds near the ink particle and removes the ink from fibre surface. The released ink is then removed by washing or floatation Xu et al.

A combination of xylanase and pectinase has been used for deinking of school waste paper Singh et al. Use of enzymes in deinking results in lower BOD and COD values, thus reduce the cost of waste water treatment in an environment friendly manner Bajpai and Bajpai ; Singh et al. Microbial pectinases are the leading enzyme of the industrial sector.

They are being used extensively for various industrial applications and new applications are still coming up. Production of pectinases has been reported by many workers and cost-effective substrates have also been used but still the production cost is high either due to low activity or instability of enzyme at high temperature for longer duration.

So, storage of enzyme at low temperature further increases its cost for industrial application. The potency of the strain can be increased by enzyme engineering techniques. Enzyme producing companies constantly improve the potency of industrially valuable enzymes producing strains through mutagenesis. Efforts should be made to enhance the activity of enzymes using enzyme engineering approaches.

During enzymatic treatment, process is done at particular temperature range and to maintain that range makes the process expensive. Therefore, to reduce the cost of industrial processes, it becomes necessary to use thermostable enzymes.

Stability of enzyme over wide range of temperature and pH gives additional advantage to the strain. Further research should be concentrated in increasing the stability of enzyme over wide range of pH and temperature. So, new microbes with high extracellular pectinase activity, stability over wide range of temperature and pH for a longer period of time, along with their cost-effective production have been the focus of recent research. Immobilisation and reimmobilisation of pectinases onto cost-effective material can have great potential in the clarification of beverages for making the process more cost-effective, so further research should be concentrated in this area also so as to reduce the cost of the enzyme for their efficient use.

More research is also needed to discover strains, producing pectinase in combination with other enzymes and the specific combination is required for particular application. This will drastically decrease the production cost for particular application. National Center for Biotechnology Information , U. Journal List 3 Biotech v. Published online Feb 8. Garg , 1 A. Singh , 2 A. Kaur , 2 R. Singh , 3 J. Kaur , 3 and R. Mahajan 2. Author information Article notes Copyright and License information Disclaimer.

Corresponding author. Received Jun 10; Accepted Sep This article has been cited by other articles in PMC. Abstract Pectinases are the growing enzymes of biotechnological sector, showing gradual increase in their market. Table 1 Classification of pectinases data modified from Jayani et al. Open in a separate window.

Table 2 Fermentation conditions for pectinase production by various microorganisms. DT7 Pectin SmF 37 7. Pectin SSF 35 6. AD 1 Pectin SmF 37 7. Pectin SmF 30 8. Industrial applications The first commercial application of pectinases was reported in by Kertesz for the clarification of apple juice.

Table 3 List of companies producing commercial pectinases Data modified from Kashyap et al. Fruits and vegetables processing A general practice in fruit and vegetable processing is the treatment of pulp with appropriate enzyme preparations Naidu and Panda ; Ramadan et al. Wine processing The main functions of pectinolytic enzymes in the wine making process are to support the extraction process, maximise juice yield, facilitate filtration and intensify the flavour and colour Chaudhri and Suneetha Saccharification of agricultural substrates Pectinases are also being used in biorefineries for hydrolyzing pectin present in pectin-rich agro-industrial wastes Biz et al.

Extraction of vegetable oil Vegetable oils of olive, sunflower, coconut, palm or canola are obtained by extraction with organic solvents such as hexane, which is a potential carcinogen Kashyap et al.

Processing of textile material The conventional scouring process involves the use of harsh chemicals and is slowly being replaced with the ecofriendly approach by using enzymes. Table 4 Optimised conditions for treatment of various fibres with enzymes.

Rajendran et al. Guo et al. Zheng et al. Tea and coffee processing Pectinase treatment accelerates tea fermentation by breaking down the pectin which is present in the cell walls of tea leaves and also destroys the foam forming property of instant tea powders by destroying the pectins. Processing of animal feed The use of pectinases in production of ruminant feed decreases the feed viscosity and increases the absorption of nutrients by ruminants, liberates nutrients by enzymatic action which also reduces the amount of faeces Hoondal et al.

Biobleaching of kraft pulp With the advancement of biotechnology and increased reliance of paper and pulp industries on the use of enzymes for biobleaching, the use of enzymes like xylanases, ligninases, mannanase and pectinases is increasing in the paper and pulp industries Kirk and Jefferies ; Bajpai Recycling of wastepaper Current deinking process depends upon the use of large amount of environment damaging chemicals.

Conclusions Microbial pectinases are the leading enzyme of the industrial sector. Compliance with ethical standards Conflict of interest The authors declare that they have no conflict of interest. Cutinase and pectinase in cotton bioscouring: an innovative and fast bioscouring process. Biocatal Biotransform. Role of mechanical action in low temperature cotton scouring with F. Enz Microb Technol. Production of thermostable pectinase and xylanase for their potential application in bleaching of kraft pulp.

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