Research progress on the application of pectinase in the food industry

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Pectinase refers to a general term for a variety of enzymes that can break down pectin substances. Pectin substances are widely found in higher plants and are a tissue component of the cell wall that binds cells together with each other. Pectin substances are derivatives of carbohydrates and are polymers. It is mainly formed by the connection of D-galacturonic acid with a-1,4 glycosidic bonds, which is one of the components of non-starch polysaccharides. Pectinase as one of the important enzymes in industrial production, has long been widely recognized. In the 1930s, the United States and Germany applied pectinase to industrial production, and after more than half a century of development, pectinase has been commercialized and widely used in the food industry. This article reviews the properties of pectinase in the food industry.

Pectinase and its source

Pectinase is widely distributed in higher plants and microorganisms, and has also been found in some protozoa and insects. In microorganisms, bacteria, actinomycete yeast and mold can be metabolized into a gumase gate. Pectinase - generally divided into protoprine, pectin hydrolase, pectin lyase and pectinase. Many microorganisms produce protopylases that dissolve pectin, which releases soluble pectin substances from plant tissues. Generally, according to the mechanism of action of protoprine, it is divided into 2 types: type A prostin and B type proprotinase.

Type A protoprine mainly acts on the smooth region of proto-pectin, that is, the area of polygalacturonic acid; type B protoprine mainly acts on the whisker-like region, that is, the polysaccharide chain that connects the polygalacturonic acid chain and the cell wall component. Pectin hydrolase can be divided into polygalacturonase, polygalacturonate hydrolase. Polygalacturonase, arabinosaccharidase, galactase, xylosegalacturonase, etc. Among them, polygalacturalase is a kind of pectin hydrolase that promotes the hydrolysis of polygalacturonic acid chain with water participating in the reaction, and its application is most widely used. Pectin lyase catalyzed the β to eliminate the lysis of the molecular chain of pectin, which is of great significance for improving the yield of fruit juice. Pectinase is a cell wall intracellular enzyme that is highly specific to polygalcuronylated methyl ester and can also hydrolyze polygalacturonate, propyl ester and allyl ester, but the hydrolysis rate is lower than methyl ester, and it does not work on polymancerolol.

Application of pectinase in the food industry

Juice clarification

In addition to citrus juice, most of the fruit juices used in beverages generally require clarification during processing in order to avoid turbidity and deposition in the final product. The clarification of industrial fruit juice generally includes enzyme-catalyzed depectin and clarifier plus pectinase, gelatin, silica sol and bentonite to complete the degradation of pectin and the physicochemical precipitation of insoluble substances. The essence of pectinase clarification includes enzymatic hydrolysis of pectin and non-enzymatic electrostatic flocculation of two parts; when the pectin in the juice is partially hydrolyzed under the action of pectinase, the originally wrapped part of the positively charged protein particles are exposed, colliding with other negatively charged particles, resulting in the occurrence of flocculation, flocculate in the sedimentation process, adsorption, winding other suspended particles in the juice, through centrifugation, filtration can be removed, so as to achieve the purpose of clarification.

Improve the juice yield of fruit and vegetable juices

The cell wall of fruits and vegetables contains a large number of pectin, cellulose, starch, protein, lignin and other substances, making the broken pulp more viscous, pressing the juice is very difficult and the juice yield is very low. Pectinase can not only catalyze the degradation of pectin into galacturonic acid, destroy the adhesion of pectin and stabilize the characteristics of suspended particles, effectively reduce viscosity, improve pressing performance, improve juicing rate and soluble solids content, and can increase the aromatic components in fruit juice, reduce pomace production, and facilitate subsequent clarification, filtration and concentration processes.

Extraction of bioactive functional ingredients

At present, there are many methods for extracting water-soluble active ingredients, such as water immersion extraction, osmosis, reflux, ultrasonic, microwave and enzymatic methods. Water immersion extraction method is a traditional extraction method, the operation is cumbersome and the extraction rate is low, the cost of ultrasonic method and microwave law is relatively high, there are certain equipment requirements, and the enzymatic method has mild conditions, and the operation is relatively simple and can ensure a high extraction rate. Since the pectin substance is mainly present in the primary wall of the plant and in the middle of the cell, the complex pectinase can remove the pectin in the cell wall, which can effectively break the cell wall and dissolve the active ingredient in the cell.

Improve the quality of wine

Pectinase can improve the color of wine, increase wine aroma, and improve wine juice rate, etc., which plays an important role in improving the quality of red wine. It can make more monochrome pigments and polyphenol substances dissolved, so that the color strength of the wine is improved, the fruit aroma of the wine is increased, and the fullness of the wine body is enhanced.

Other aspects

Pectinase treatment also accelerates the tea fermentation process and reduces the foaming properties of instant tea by eliminating pectin substances. Pectinase is also used during coffee fermentation to eliminate the adhesive outer membrane of coffee beans. Pectinase can also be applied to the extraction of oil in the peel of citrus fruits, using it to destroy the emulsification properties of colloids and improve the extraction rate of oil in the peel of citrus fruits.

Summary and outlook

At present, the research on pectinase mainly focuses on the screening of enzyme-producing strains, the extraction and separation of enzymes, and the improvement of juice juice yield and clarification. Pectinase is widely distributed in nature, but the current application of pectinase is mostly applied as a single enzyme, which makes it difficult to expand the application of pectinase in the food industry. Future research on pectinase should be devoted to the study of enzyme regulatory mechanisms at the molecular level and the mechanism of action of different pectinases on pectin substances. It is believed that with the continuous deepening of pectinase research, pectinase will play a greater role in promoting the development of the food industry.

This article originates from Chuanglian Edible Glue Network http://www.shiyongjiao.cn/

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