The hydrolysis of pectin from apples, cv. Budimka fruit (Pyrus mahus L.), by individual and/or combined action of fungal polygalacturonase from Aspergillus niger (FPG), fungal pectin esterase from A. niger (FPE) and plant tomato pectin esterase (PPE) was studied. The optimum pH values for individual actions of FPG, FPE and PPE on 1% apple pectin were determined to be 4.5, 3.5 and 6.5, and the optimum temperatures were 40, 45, and in the range 45-50 degrees C, respectively. FPE was found to be more efficient for the hydrolysis of the apple pectin than was PPE from tomato. By measuring the initial velocities on 1% apple pectin it was confirmed that the PG expressed no effect on the PE activity. By using the combination of FPG (162 U/l) and FPE (60 U/l), e.g., in a respective ratio of 2.5, an efficient pectin degradation process, with a viscosity reduction of eta/eta(0) = 1.05, could be reached in less than 2 h. This process produced about 160 ppm of methanol in the pectin digest. The lon...g term hydrolysis reaction of the apple pectin with FPG (162 U/l) and FPE (27 U/l) achieved a degree of hydrolysis of around 29% after 12 h and consisted mostly of trimers (28.4%).
Keywords:
apple pectin / kinetics of hydrolysis / fungal polygalacturonase / tomato pectin esterase / fungal pectin esterase / Aspergillus niger
TY - JOUR
AU - Nikolić, Miloš V.
AU - Mojović, Ljiljana
PY - 2007
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1117
AB - The hydrolysis of pectin from apples, cv. Budimka fruit (Pyrus mahus L.), by individual and/or combined action of fungal polygalacturonase from Aspergillus niger (FPG), fungal pectin esterase from A. niger (FPE) and plant tomato pectin esterase (PPE) was studied. The optimum pH values for individual actions of FPG, FPE and PPE on 1% apple pectin were determined to be 4.5, 3.5 and 6.5, and the optimum temperatures were 40, 45, and in the range 45-50 degrees C, respectively. FPE was found to be more efficient for the hydrolysis of the apple pectin than was PPE from tomato. By measuring the initial velocities on 1% apple pectin it was confirmed that the PG expressed no effect on the PE activity. By using the combination of FPG (162 U/l) and FPE (60 U/l), e.g., in a respective ratio of 2.5, an efficient pectin degradation process, with a viscosity reduction of eta/eta(0) = 1.05, could be reached in less than 2 h. This process produced about 160 ppm of methanol in the pectin digest. The long term hydrolysis reaction of the apple pectin with FPG (162 U/l) and FPE (27 U/l) achieved a degree of hydrolysis of around 29% after 12 h and consisted mostly of trimers (28.4%).
PB - Elsevier Sci Ltd, Oxford
T2 - Food Chemistry
T1 - Hydrolysis of apple pectin by the coordinated activity of pectic enzymes
EP - 9
IS - 1
SP - 1
VL - 101
DO - 10.1016/j.foodchem.2005.12.053
ER -
@article{
author = "Nikolić, Miloš V. and Mojović, Ljiljana",
year = "2007",
abstract = "The hydrolysis of pectin from apples, cv. Budimka fruit (Pyrus mahus L.), by individual and/or combined action of fungal polygalacturonase from Aspergillus niger (FPG), fungal pectin esterase from A. niger (FPE) and plant tomato pectin esterase (PPE) was studied. The optimum pH values for individual actions of FPG, FPE and PPE on 1% apple pectin were determined to be 4.5, 3.5 and 6.5, and the optimum temperatures were 40, 45, and in the range 45-50 degrees C, respectively. FPE was found to be more efficient for the hydrolysis of the apple pectin than was PPE from tomato. By measuring the initial velocities on 1% apple pectin it was confirmed that the PG expressed no effect on the PE activity. By using the combination of FPG (162 U/l) and FPE (60 U/l), e.g., in a respective ratio of 2.5, an efficient pectin degradation process, with a viscosity reduction of eta/eta(0) = 1.05, could be reached in less than 2 h. This process produced about 160 ppm of methanol in the pectin digest. The long term hydrolysis reaction of the apple pectin with FPG (162 U/l) and FPE (27 U/l) achieved a degree of hydrolysis of around 29% after 12 h and consisted mostly of trimers (28.4%).",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Hydrolysis of apple pectin by the coordinated activity of pectic enzymes",
pages = "9-1",
number = "1",
volume = "101",
doi = "10.1016/j.foodchem.2005.12.053"
}
Nikolić, M. V.,& Mojović, L.. (2007). Hydrolysis of apple pectin by the coordinated activity of pectic enzymes. in Food Chemistry
Elsevier Sci Ltd, Oxford., 101(1), 1-9.
https://doi.org/10.1016/j.foodchem.2005.12.053
Nikolić MV, Mojović L. Hydrolysis of apple pectin by the coordinated activity of pectic enzymes. in Food Chemistry. 2007;101(1):1-9.
doi:10.1016/j.foodchem.2005.12.053 .
Nikolić, Miloš V., Mojović, Ljiljana, "Hydrolysis of apple pectin by the coordinated activity of pectic enzymes" in Food Chemistry, 101, no. 1 (2007):1-9,
https://doi.org/10.1016/j.foodchem.2005.12.053 . .
