Pectinases, applications

About 40 millions tons of apples are gathered per year and about 10% are processed mostly to produce clear concentrate but a little part as cloudy juice. The aim of pectinases application is to increase the plants productivity by processing apples quantity as high as possible along the season with high yields (see Table 2). 

From application trials it was clear that addition of RGase containing fiactions when used in combination with other pectinases has a beneficial effect on file apple-juice process. 

Apple application e)q)aiments for producing ple juice show a clear benificial effect liumnogalacturonase in combination with a pectinase was added to the process. As can be seen from figure 5 rhamnogalacturonase has a clear positive influence on viscosity-reduction. Rhamnogalacturonase also prevents formation of haze in juices and therefore gives a stable juice. 

Pectinases are the enzyme that widely used especially in industrial applications (1, 2, 3, 4). Types of the pectinases are different concerned on their properties and the actions on the pectic substances (5). Several genus of fungi could produce pectinases eg. AspergUlus, PeniciUium, Sclerotium, Fusarium and Rhizopus (6,7). 

Pectinases find industrial application in the food-industry during the extraction and stabilization of juices. Grape must contains pectins that are frequently removed by the action of fungal pectinases. It would, however, be preferable to use Saccharomyces cerevisiae yeast strains that could produce pectinases. 

As this enzyme proved specific for the release of acetyl groups from MHR, to a maximum of 70 %, and is essential for the degradation of MHR by RG ( Figure 3), it was concluded to be comparable to that isolated previously from A. aculeatus[8,9]. The importance of this enzyme in the application of tailormade commercial pectinases is discussed elsewhere in these proceedings as well (H.P. Heldt-Hansen et al.). 

Application of a mixture of cellulases, pectinases and lignases, again without damage to the wool. 

Natural fats and oils can be used directly in products, either individually or as mixtures. In many cases, however, it is necessary to modify their properties, particularly their melting characteristics, to make them suitable for particular applications. Therefore, the oils and fats industry has developed several modification processes using enzyme technology. In particular, lipases (and lately cutinases), phospholipases and pectinases can be used for interesterification processes, ester syntheses and in olive-oil extraction. 

Pectinases These enzymes carry out the hydrolytic degradation of the D-glycosidic linkage in pectins. The latter substances, also known as pectic substances, are polymeric components of plant cell walls and. like starch, are composed of sugar residues linked by glycosidic bonds. The chemistry is the same as that shown for the amylases previously described. The main application of pectinases is in the production of fruit juices, wines, and certain other food products. 

Contains a wealth of information on pectins and pectinases, including pectin structures, enzyme properties, and enzyme applications. 

Apple, pear, orange and grape juices are all clarified by ultrafiltration. Ultrafiltration of apple juice is a particularly successful application. Approximately 200 plants have been installed, and almost all US apple juice is clarified by this method. In the traditional process, crude filtration was performed directly after crushing the fruit. Pectinase was added to hydrolyze pectin, which reduced the viscosity of the juice before it was passed through a series of decantation and... 

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