Review paper
Applications of pectinases in the commercial sector: a review

https://doi.org/10.1016/S0960-8524(00)00118-8Get rights and content

Abstract

Pectinases are one of the upcoming enzymes of fruit and textile industries. These enzymes break down complex polysaccharides of plant tissues into simpler molecules like galacturonic acids. The role of acidic pectinases in bringing down the cloudiness and bitterness of fruit juices is well established. Recently, there has been a good number of reports on the application of alkaline pectinases in the textile industry for the retting and degumming of fiber crops, production of good quality paper, fermentation of coffee and tea, oil extractions and treatment of pectic waste water. This review discusses various types of pectinases and their applications in the commercial sector.

Introduction

Pectinases were some of the first enzymes to be used in homes. Their commercial application was first observed in 1930 for the preparation of wines and fruit juices. Only in the 1960s did the chemical nature of plant tissues become apparent and with this knowledge, scientists began to use a greater range of enzymes more efficiently. As a result, pectinases are today one of the upcoming enzymes of the commercial sector. Primarily, these enzymes are responsible for the degradation of the long and complex molecules called pectin that occur as structural polysaccharides in the middle lamella and the primary call walls of young plant cells. Pectinases are now an integral part of fruit juice and textile industries as well as having various biotechnological applications. The estimated value of sales of all industrial enzymes in 1995 was $1 billion, of which some $75 million was assessed for pectinases. By 2005, the whole world market for industrial enzymes is expected to be $1.7–2 billion (Godfrey and West, 1996). The main emphasis of this article is on the types of pectinases and their applications in industries.

Section snippets

Structure of pectin

Chemically, pectic substances are complex colloidal acid polysaccharides, with a backbone of galacturonic acid residues linked by α (1–4) linkages. The side chains of the pectin molecule consist of L-rhamnose, arabinose, galactose and xylose. The carboxyl groups of galacturonic acid are partially esterified by methyl groups and partially or completely neutralized by sodium, potassium or ammonium ions. Based on the type of modifications of the backbone chain, pectic substances are classified

Classification of pectic enzymes

Pectinases are classified under three headings according to the following criteria: whether pectin, pectic acid or oligo-D-galacturonate is the preferred substrate, whether pectinases act by trans-elimination or hydrolysis and whether the cleavage is random (endo-, liquefying of depolymerizing enzymes) or endwise (exo- or saccharifying enzymes). The three major types of pectinases are as follows.

Acidic pectinases

Acidic pectic enzymes used in the fruit juice industries and wine making often come from fungal sources, especially from Aspergillus niger. The juices produced by these industries commercially include: (A) Sparkling clear juices, (apple, pear and grape juices, (B) Juices with clouds (citrus juices, prune juices, tomato juice and nectars), and (C) Unicellular products where the intent is to preserve the integrity of the plant cells by selectively hydrolyzing the polysaccharides of the middle

Commercial pectinases

SupplierLocationBrand name
C.H. Boehringer SohnIngelheim, West GermanyPanzym
Ciba-Geigy, A.G.Basel, SwitzerlandUltrazyme
GrinsteelvaeketAarthus, DenmarkPectolase
Kikkoman Shoyu, Co.Tokyo, JapanSclase
Schweizerische Ferment, A.G.Basel, SwitzerlandPectinex
Societe Rapidase, S.A.Seclin, FranceRapidase, Clarizyme
Wallerstein, Co.Des Plaines, USAKlerzyme
Rohm, GmbHDarmstadt, West GermanyPectinol, Rohament

References (77)

  • M.E Acuna-Arguelles et al.

    Production and properties of three pectinolytic activities produced by A. niger in submerged and solid state fermentaion

    Appl. Microbiol. Biotechnol.

    (1995)
  • M Ahmed

    Study on jute retting bacteria

    J. Appl. Bacteriol.

    (1963)
  • A Alana et al.

    Pectin lyase activity in a Penicillium italicum strain

    Appl. Environ. Microbiol.

    (1990)
  • Z.S Al-Obaidi et al.

    Screening of fungal strains for polygalacturonase production

    J. Agric. Water Resour. Res.

    (1987)
  • Amorim, H.V., Amorim, V.L., 1977. Coffee enzyme and coffee quality. In: Ori, R., St. Angelo, A.J. (Eds.), Enzymes in...
  • Askar, A., Gierschener, K., Siliha, H., El-Zoghbi, M., 1990. Polysaccharides and cloud stability of tropical nectars....
  • Be Miller, J.N., 1986. An introduction to pectins: Structure and properties. In: Fishman, M.L., Jem, J.J. (Eds.),...
  • Bock, W., Kraose, M., Kenniger, H., Andeerson, M., Molar, I., 1984. Verfahren zur enzymatischem verflussingung von...
  • Bock, W., Krause, M., Downgowski, G., 1983. Verfahren zur Herstellung von Pffanzenmazeraten, DDR Patent...
  • Boke, W., Downgowski, G., Maischack, H., Ruttloff, H., 1979. Verfahren zur herstellung von trockenproducten aus...
  • M.D.F Borin et al.

    Purification and biochemical characterization of an extracellular endopolygalacturonase from Penicillium frequentans

    J. Agric. Food Chem.

    (1996)
  • F Bruhlmann et al.

    Pectinolytic enzymes from actinomycetes for the degumming of ramie bast fibers

    Appl. Environ. Microbiol.

    (1994)
  • Carr, J.G., 1985. Tea, coffee and cocoa. In: Wood, B.J.B. (Ed.), Microbiology of Fermented Foods, vol. II. Elsevier...
  • P.S Channe et al.

    Pectinase production by Sclerotium rolfsii: Effect of culture conditions

    Folia Microbiol.

    (1995)
  • K Chen Chin et al.

    Enzymic degumming of pineapple and pineapple mill juices

    J. Food Sci.

    (1984)
  • A Chesson

    Maceration in relation to the post handling and processing of plant material

    J. Appl. Biotechnol.

    (1980)
  • A Chesson

    The maceration of linen flax under anaerobic conditions

    J. Appl. Bacteriol.

    (1978)
  • A Chesson et al.

    Maceration of vegetable by a strain of Bacillus subtilis

    J. Appl. Bacteriol.

    (1978)
  • B.A Dave et al.

    Purification and properties of a polygalacturonic acid trans-eliminase produced by Bacillus pumilus

    J. Bacteriol.

    (1971)
  • K.S Deshpande et al.

    Degumming of rammie fibres: Role of cell wall degrading enzymes of Aspergillus versicolor

    Ind. J. Bot.

    (1985)
  • L De Vos et al.

    Pectolytic enzymes in apple juice extraction

    Proc. Biochem.

    (1973)
  • Dongowski, G., Bock, W., 1980. Eine prufmethode zur ermittlung der mazerienden und depektinisierender eigenschuften von...
  • Drilleau, J.F., 1985. Transformation des pommes et production du cidre en France. IAA, pp....
  • Fogarty, M.V., Kelly, C.T., 1983. Pectic enzymes. In: Fogarty, M.W. (Ed.), Microbial Enzymes and Biotechnology. Applied...
  • M.W Fogarty et al.

    Pectic substances and pectolytic enzymes

    Proc. Biochem.

    (1972)
  • Y Gleba

    Microdroplet culture: Tobacco plants from single mesophyll protoplasts

    Naturwissenschaften

    (1978)
  • Godfrey, T., West, S., 1996. Introduction to industrial enzymology. In: Godfrey, T., West, S. (Eds.), Industrial...
  • Godfrey, A., 1985. Production of industrial enzymes and some applications in fermented foods. In: Woods, B.J.B. (Ed.),...
  • Cited by (879)

    View all citing articles on Scopus
    View full text