Abstract
Pectinases are a group of at least seven different enzymatic activities that contribute to the breakdown of pectin from a variety of plants. Pectin is a structural polysaccharide found in primary cell wall and middle lamella of fruits and vegetables. Pectin has a complex structure; the predominant structure consists of homopolymeric partially methylated poly-α-(1,4)-galacturonic acid. Sections of α-(1,2)-L-rhamnosyl- α(1,4)-D-galacturonosyl containing branch-points with L-arabinose and D-galactose can be incorporated in the main polymeric chain. Pectin may also contain residues of D-glucuronic acid, D-apiose, D-xylose and L-fucose attached to poly- α-(1,4)-D-galacturonic acid sections (Pérez et al. 2003). As other enzymes, pectinases contained in natural ingredients have been used long time ago, e.g. the production of coffee and chocolate, where pectinases produced by wild microorganisms improved the fermentation step to remove grain mucilage. Pectinases are very useful to determine the structural characteristics of pectic substances and to prepare plant cell protoplasts for studies of genetic engineering Shubakov & El’kina 2002). Due to its ability to degrade cell wall, pectinases have been used in juice and wine processing for the last 70 years. They are extensively used in food industry to increase juice yields, to accelerate juice clarification and to produce juice concentrates from grapes, berries, pears, apples, carrots, beets, green peppers and citrus fruits. Pectinases are also used to increase the colour of juices, promoting antioxidants formation and favour the extraction of colour, flavour components and fermentable sugars when added to grapes of musts during wine production. Removal of the inner wall of lotus seed, garlic, almond and peanut is also carried out by pectinases. Pectinase world-wide consumption is above 7 x 106 tons per year.
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Favela-Torres, E., Aguilar, C., Contreras-Esquivel, J., Viniegra-González, G. (2006). Pectinases. In: Pandey, A., Webb, C., Soccol, C.R., Larroche, C. (eds) Enzyme Technology. Springer, New York, NY. https://doi.org/10.1007/978-0-387-35141-4_14
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