EVALUATION OF PECTIN SOLUBILIZATION CAPABILITY FROM LEMON PEEL USING PROTOPECTINASE-SE

Pectin is a polysaccharide of vegetal origin widely used in food and pharmaceutical industries, among others, due to its particular physicochemical properties. Pectin solubilizing activity of Protopectinase- SE, an enzyme produced by the yeast-like fungus Geotrichum klebahnii, was studied using lemo...

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Autores principales:	Arley D. ZAPATA Z., Carlos A. ESCOBAR G., Sebastián F. CAVALLITO, Roque A. HOURS
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	pectin protopectin polysaccharide Citrus limon. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/9ef5e4297d7048329e45c9370c591a24
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spelling	oai:doaj.org-article:9ef5e4297d7048329e45c9370c591a242021-11-19T04:16:31ZEVALUATION OF PECTIN SOLUBILIZATION CAPABILITY FROM LEMON PEEL USING PROTOPECTINASE-SE0121-40042145-2660https://doaj.org/article/9ef5e4297d7048329e45c9370c591a242009-05-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/1427https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Pectin is a polysaccharide of vegetal origin widely used in food and pharmaceutical industries, among others, due to its particular physicochemical properties. Pectin solubilizing activity of Protopectinase- SE, an enzyme produced by the yeast-like fungus Geotrichum klebahnii, was studied using lemon albedo (the inner white and spongy part of the peel) and protopectin (the water insoluble pectic substance obtained from the same tissue) as substrates. Effects of substrate particle size and composition, pH and temperature of reaction medium were evaluated using a Doehlert experimental design with response surface. Temperature, pH and buffer (citric acid-sodium citrate, CitB) concentration display an important effect on pectin solubilization process, with optimal solubilization conditions at pH 5.0, 37°C and CitB = 25 mM. Yield of 37 and 28 g of pectin/100 g tissue (dry basis) are achieved under optimal reaction conditions from protopectin and albedo, respectively. In both cases, extracted pectin shows a 60% uronic acid content and 78% esterification grade Arley D. ZAPATA Z.Carlos A. ESCOBAR G.Sebastián F. CAVALLITORoque A. HOURSUniversidad de AntioquiaarticlepectinprotopectinpolysaccharideCitrus limon.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 16, Iss 1 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	pectin protopectin polysaccharide Citrus limon. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	pectin protopectin polysaccharide Citrus limon. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Arley D. ZAPATA Z. Carlos A. ESCOBAR G. Sebastián F. CAVALLITO Roque A. HOURS EVALUATION OF PECTIN SOLUBILIZATION CAPABILITY FROM LEMON PEEL USING PROTOPECTINASE-SE
description	Pectin is a polysaccharide of vegetal origin widely used in food and pharmaceutical industries, among others, due to its particular physicochemical properties. Pectin solubilizing activity of Protopectinase- SE, an enzyme produced by the yeast-like fungus Geotrichum klebahnii, was studied using lemon albedo (the inner white and spongy part of the peel) and protopectin (the water insoluble pectic substance obtained from the same tissue) as substrates. Effects of substrate particle size and composition, pH and temperature of reaction medium were evaluated using a Doehlert experimental design with response surface. Temperature, pH and buffer (citric acid-sodium citrate, CitB) concentration display an important effect on pectin solubilization process, with optimal solubilization conditions at pH 5.0, 37°C and CitB = 25 mM. Yield of 37 and 28 g of pectin/100 g tissue (dry basis) are achieved under optimal reaction conditions from protopectin and albedo, respectively. In both cases, extracted pectin shows a 60% uronic acid content and 78% esterification grade
format	article
author	Arley D. ZAPATA Z. Carlos A. ESCOBAR G. Sebastián F. CAVALLITO Roque A. HOURS
author_facet	Arley D. ZAPATA Z. Carlos A. ESCOBAR G. Sebastián F. CAVALLITO Roque A. HOURS
author_sort	Arley D. ZAPATA Z.
title	EVALUATION OF PECTIN SOLUBILIZATION CAPABILITY FROM LEMON PEEL USING PROTOPECTINASE-SE
title_short	EVALUATION OF PECTIN SOLUBILIZATION CAPABILITY FROM LEMON PEEL USING PROTOPECTINASE-SE
title_full	EVALUATION OF PECTIN SOLUBILIZATION CAPABILITY FROM LEMON PEEL USING PROTOPECTINASE-SE
title_fullStr	EVALUATION OF PECTIN SOLUBILIZATION CAPABILITY FROM LEMON PEEL USING PROTOPECTINASE-SE
title_full_unstemmed	EVALUATION OF PECTIN SOLUBILIZATION CAPABILITY FROM LEMON PEEL USING PROTOPECTINASE-SE
title_sort	evaluation of pectin solubilization capability from lemon peel using protopectinase-se
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/9ef5e4297d7048329e45c9370c591a24
work_keys_str_mv	AT arleydzapataz evaluationofpectinsolubilizationcapabilityfromlemonpeelusingprotopectinasese AT carlosaescobarg evaluationofpectinsolubilizationcapabilityfromlemonpeelusingprotopectinasese AT sebastianfcavallito evaluationofpectinsolubilizationcapabilityfromlemonpeelusingprotopectinasese AT roqueahours evaluationofpectinsolubilizationcapabilityfromlemonpeelusingprotopectinasese
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EVALUATION OF PECTIN SOLUBILIZATION CAPABILITY FROM LEMON PEEL USING PROTOPECTINASE-SE

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