maximum representative matherial

1. BM-17-02
Tania Dekun

2. What is about???
Pectinase is a very complex enzyme that is actually composed of three
repeatedly active enzymes – they are pectinesterase, polygalacturonase, pectinlyase – which
ensures a extremely high level of the decomposition of the pectin.

3. SUBSTR
ATE
ENZYM
E

4. Pectin is a polysaccharide found in many fruits and some vegetables. The chemical name for pectin is
polygalacturose.

5. Pectinase –
A complex enzyme that breaks
down pectin, a polysaccharide
found in plant cell walls.
Products:
One of the enzymes
products can be used to
increase the yield of juice
from apples, etc. and also
to peel citrus and other
fruits.

6.  This substance was discovered by French
chemist and pharmacist Henri Braconnot in
1825.
 An enzyme found in plant cells that breaks
down the polysaccharide pectin.
 In life, this enzyme is involved in various
metabolic functions of the plant, including
the ripening process.
 In the kitchen, cooks use this enzyme to
break down pectin to soften plant foods as
a way to modify texture, make juicing easier,
or to assist in the clarification of plant juices.
 Pectinase is also commonly used in wine
making to get rid of cloudiness.

7. Optimal Temperature and PH
Pectinase (commercial) has about 64.4°F
and 113° F for temp and works well at a
pH of 4.5 to 5.5.
Denaturation of
Pectinase
Pectinase will denature if the
temperature is above 45 ° C, or 113°
F. Pectinase will not denature in cold
temperatures.
Inhibition of Pectinase: Common inhibitors
of pectinase are tannin, glycine, and
formaldehyde. Others are monoiodoacetic
acid, mercuric chloride, sodium azide, sodium
fluoride, ammonium arsenate, and sulfur
dioxide, but pectinase
is more resistant to those.
Pectinase is destroyed by heat, heavy-metal
salts, strong acids, and strong alkali's.
There are no cofactors or coenzymes for this
enzyme.

8.  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.

9.  Enzyme pectinase is mainly extracted from fungus (
Aspergillus Oryza) . Among the two fermentation process
there are:
1. solid state
2. submerged state fermentation
Solid state fermentation is mainly used in the production of
pectinase enzyme but submerged state fermentation can
also be used.
In solid state fermentation microbial growth and product
formation both occur on the solid substrate without the
involvement of water molecule .
So, due to this reason fungi are most commonly used as
the production organisms.
As a solid substrate, we can use rice bran,wheat bran,
sugarcane bagasse etc.

10.  Microorganisms are the biodegrading agent that use these substances as carbon or energy source ultimately producing the
high amount of enzyme in varying environmental condition.
 Pectinase is also a one of the most producing enzyme and its product occupies about 10% of the overall manufacturing of
enzyme
 .Pectinase production is commercially carried out using fungal strain and include:
1) Organisms involved;
 Aspergillus niger *Aspergillus went *Penicillium italicium * Penicillium chrysogen
By screening the best organisms and measuring the glucose and pectinase activity Aspergillus niger
2) Culture media;
3) Fermenters and fermentation process :
a)Solid-state fermentation
b) Submerged state fermentation:
4) Fermentation process;
a) For pectinase production by Aspergillus niger
b) For pectinase production by Penicillium SPS
5) Product recovery and Purification of products;

11.  Enzymes must be stored properly to keep
them active.
 This includes both temperature and pH.
 Pectinase maintains its active state at
between 18° C and 40° C (64.4°F and
104° F).
 Above this temperature, pectinase begins
to denature and lose effectiveness. It also
works best at a somewhat acidic pH
between 4.5 and 5.5.

12. • Increasing volume of juice
yields.
• Speeding up juice filtration.
• Breaking down cell walls on
certain fruits and vegetables.
• Reducing cloudiness in plant-
based liquids such as wine
when added prior to
introduction of yeast.
• Reducing viscosity and
turbidity of juices.
• Vacuum infusion into citrus
can soften peel for removal.
• Accelerating tea fermentation
and reducing foam on instant
tea powders.
• Removing coating from
fermenting coffee beans.
• Extraction of citrus oils.

13. Pectinase - GMO Database. (n.d.). Retrieved from
http://www.gmocompass.org/eng/database/enzymes/92.pectinase.html
Pectinase Database - Department of Biotechnology MSRIT. (n.d.). Retrieved from
http://pec.biodbs.info/
REACTIONS & ENZYMES. (n.d.). Retrieved from
http://www2.estrellamountain.edu/faculty/farabee/biobk/biobookenzym.html
The effect of catalysts on rates of reaction. (n.d.). Retrieved from
http://www.chemguide.co.uk/physical/basicrates/catalyst.html
Pectinase - an Enzyme Reaction Tutorial | Sophia Learning. (n.d.). Retrieved from
http://www.sophia.org/tutorials/pectinase-an-enzyme-reaction