Review paperApplications of pectinases in the commercial sector: a review
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
Supplier Location Brand name C.H. Boehringer Sohn Ingelheim, West Germany Panzym Ciba-Geigy, A.G. Basel, Switzerland Ultrazyme Grinsteelvaeket Aarthus, Denmark Pectolase Kikkoman Shoyu, Co. Tokyo, Japan Sclase Schweizerische Ferment, A.G. Basel, Switzerland Pectinex Societe Rapidase, S.A. Seclin, France Rapidase, Clarizyme Wallerstein, Co. Des Plaines, USA Klerzyme Rohm, GmbH Darmstadt, West Germany Pectinol, Rohament
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