Pectinase preparations, production

PM seems to occur in small amounts in the vegetative tissues of all higher and lower plants investigated. It is very abundant in the tomato fruit,60 orange flavedo and albedo,21 the tobacco plant,61 eggplant62 and alfalfa it usually occurs in the commercial fungal pectinase preparations that are manufactured for the clarification of fruit juices.25 In the natural products in which the enzyme is found, the major portion of it is usually strongly adsorbed on the water-insoluble cellular components of the tissue macerates.60 62 68... 

Cloud loss may also be prevented by enzymic destruction of low ester pectins prior to their precipitation as pectates. Commercial fungal PG preparations (AO, Al) or PG derived from yeast (A2) have been used successfully to stabilize cloud of unpasteurized PE active juice. As only the low ester pectins need be destroyed to prevent cloud loss, considerably less PG is required than PL (30). Cloud stabilization with pectinases permits production of cloud stable juices with lower pasteurization temperatures (AO). 

The production of the pectinases in the sohd substrates composed of wheat bran, rice bran and rice husk (6 12 2) was considerably very low. The spore inoculum of Rhizopus sp. 26R was prepared on raw cassava starch agar which the cost estimation was US 1.0 per 1 litre. Wheat bran, rice bran and rice husk were approx. US 64 per 50 kg. The total cost of the production of pectinases from Rhizopus sp. 26R in the sohd substrates, when considered only on the substrates was estimated to be only US 178 - 180 for 10 million units of crude pectinase. 

Polygalacturonic acid has been hydrolyzed by the enzyme pectinase in the preparation of D-galacturonic acid. When enzymatic hydrolysis of a polyuronide is possible, it is very useful since there is little decomposition of the products by this method. In addition it gives valuable information as to the type of glycosidic linkage present. 

The economic preparation of SPF and efficient conversion to ethanol were studied. SPF was prepared using abrasive peeling, hand peeling, lye peeling, and drum drying. The SPF was treated with pectinase, and then with culture filtrate (a-amylase and glucoamylase) of Endomycopsis fibuligera. The inoculated samples were fermented for 3 days. A winelike product with ethanol up to 8.6% (w/v), desirable aroma and color was processed. 

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