pectinases

pectinases

ENZYMES which degrade PECTIN. Broadly there are two types: pectinesterases, which produce methanol and pectic acid, and pectic depolymerases, which hydrolyse GLYCOSIDIC BONDS in the various components of pectin. They are found in a wide range of MICROORGANISMS.
References in periodicals archive ?
Status of Aspergillus niger strains for pectinases production potential.
The use of cellulases and pectinases has been an integral part of modern fruit processing technology, involving treatment of fruit mashes as they not only facilitate easy pressing and increase in juice recovery, but also ensure the highest possible quality of products [6, 7, 9].
My survey was hardly exhaustive, but it did suggest that top-notch wine can indeed be produced without an ingredient list that reads like the ingredients box on the back of a can of pork and beans--"Grapes, selected yeast strains, diammonium phosphate, N-acetylmuramide glycan-hydrolase, pectinases, hydrolysable ellagitannins, teinturier distillate, diatomaceous earth, inert gases."
It has been suggested that some microorganisms can produce low levels of basal constitutive activities that degrade the polymeric substrate, and that the low molecular products of the reaction serve as inducers or energy sources to promote cell growth and to induce the other pectinases.
Pesquisas demonstram respostas positivas a digestibilidade de nutrientes e ao desempenho de aves alimentadas com racoes a base de milho e soja, quando estas foram suplementadas com enzimas como carboidrases, proteases, pectinases e alfa galactosidades (BRITO et al., 2006.; TORRES et al., 2003; COSTA et al., 2004).
Dentre os produtos obtidos atraves da FSS citados na literatura, tem-se as enzimas, com destaque para as pectinases. Este tipo de enzima e amplamente utilizado na industria de alimentos, principalmente, na extracao, clarificacao e despectinizacao de sucos de frutas (Santos et al., 2005).
For the molecular characterization, the isolates obtained were selected according to the production of pectinases for yeast and production of acid for AAB.
It belongs to a group of enzymes known as pectinases, which are encompassing 25% of industrial enzymes worldwide (Oumer and Abate, 2018).
In terms of the enzymes tested, the RAB9 and E2 isolates could produce amylases (Figures 2A and B), lipases (Figures 2C and D), proteases and pectinases.
(10) Cell wall polysaccharide structure changes with grape ripening due to increasing activity of the grape's own pectinases.