Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Enzymatic Extraction of Lemon Pectin by Endo-Polygalacturonase from Aspergillus niger

  • Contreras-Esquivel, Juan C. (Bioprocessing and Molecular Biology Unit. Food Research Department. School of Chemistry. Universidad Autonoma de Coahuila) ;
  • Voget, Claudio E. (Centro de Investigacion y Desarrollo en Fermentaciones Industriales (CINDEFI)-CONICET Facultad de Ciencias Exactas. Universidad Nacional de La Plata) ;
  • Vita, Carolina E. (Centro de Investigacion y Desarrollo en Fermentaciones Industriales (CINDEFI)-CONICET Facultad de Ciencias Exactas. Universidad Nacional de La Plata) ;
  • Espinoza-Perez, J.D. (Research and Development Center. Coyotefoods Biopolymer and Biotechnology Co.) ;
  • Renard, Catherine M.G.C. (Unite de Recherches Cidricoles, Biotransformation des Fruits et Legumes. Institut National de la Recherche Agronomique (INRA))
  • Published : 2006.04.30
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Abstract

Pectin was enzymatically extracted from industrial lemon pomace by using an endo-polygalacturonase from Aspergillus niger as a processing aid and compared to pectin extraction by hot hydrochloric acid. The yield of pectin was 17.6 and 20.2% with enzymatic and acidic treatments, respectively. The molecular weight distribution did not vary greatly between the samples extracted with enzyme or acid. Large differences in charge density were observed, however, when the samples were analyzed by anionic-exchange chromatography. Pectin extracted by the enzymatic treatment indicated higher charge density than that obtained by hydrochloric acid. The higher charge density could due to the presence of endogenous lemon pectinesterase, which was activated at low pH 4.5 in situ conditions during the process of enzymatic extraction, leading to low methoxylated pectin with a higher charge density.

Keywords

References

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