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Usage

Uses

Used in Food and Beverage Industry:
Pectinase is used as an enzyme preparation for various applications, including reducing viscosity, improving filtration, clarifying products, preventing particle sedimentation, and avoiding pectin gel formation in the manufacture of fruit juice and wine.
Used in Plant Protoplast Preparation:
Pectinase, specifically from Aspergillus niger, is used to digest the cell wall prior to organelle isolation, facilitating the maceration of plant materials and extraction processes, including organelle preparation.
Used in Enzymatic Digestion of Leaves:
Pectinase from Rhizopus sp has been utilized for the enzymatic digestion of leaves, which can be beneficial in various industrial processes.
Used in Wine Production:
Pectinase is used in wine production to aid in the extraction of flavors from the mash, enhancing the overall taste and quality of the final product.
Used in Retting:
Pectinase is also employed in the retting process, which involves the decomposition of plant materials to separate the fibers from the cellulose.
Pectinase is typically obtained from the fermentation of fungi such as Aspergillus Niger, making it a widely available and versatile enzyme for various applications.

Sources

Many molds and small amounts of bacteria and yeasts can produce pectinase, mainly Aspergillus and Bacillus, others including Penicillium (Penicillium expansum, Penicillium griseoroseum, etc), Sclerotium rolfsii, Rhizoctonia solani, Mucor pusilus, Mucor mucedo, Cloctridium thermosaccharolyticum, Rhizopus stolonifer, Aureobasiduim pullulans, Neurospora rassa, Sporotrichum thermophile, etc. As Aspergillus niger in fungi belongs to GRAS (General Regarded As Safe), its metabolites are safe, so currently marketed food grade pectinase is mainly from Aspergillus niger, and the optimum pH value is generally in the acidic range. With the continuous improvement of molecular biology techniques, gene cloning technology can also be used to achieve expression of pectinase in other microbial hosts.

Classification

Pectinase can be divided into four types: protopectinase, polygalacturonase, penctin lyase (PL), and pectinesterase (PE). Protopectalase can promote the dissolution of pectin. According to its catalytic mechanism, protopectinase is divided into two types: Type A pectinase and Type B pectinase. The former mainly acts on the inner polygalacturonic acid region of protopectin. The latter mainly acts on the outer polysaccharide chains of the galacturonic acid chains and cell wall components. Polygalacturonase is a kind of pectinase which promotes the hydrolysis of galacturonic acid chain under water environment.

Preparation

Pectinase occurs throughout the natural world, but microbes are the primary tool through which it is made for commercial purposes. Producing microbial pectinase occurs mostly by submerging bacteria in a liquid that is continuously agitated, or via solid-state fermentation, which involves growing the microbes on a substrate. The microbes secrete the lipase, which is then purified, homogenized, and crystallized for sale.

References

http://www.xtend-life.com/information/ingredients/pectinase https://en.wikipedia.org/wiki/Pectinase

Biochem/physiol Actions

Pectolytic enzyme preparation produced from a selected strain of Aspergillus niger: contains mainly pectintranseliminase, polygalacturonase, and pectinesterase and small amounts of hemicellulases and cellulases. Pectinases hydrolyses pectin, which is a component of the cell wall. They may attack methyl-esterified pectin or de-esterified pectin. It is a source of pectinase activity, also containing cellulase and hemicellulase activities.Pectinase catalyzes the random hydrolysis of a-(1-4)-Dgalactosiduronic linkages in pectin and other galacturonans.