Results 1 to 10 of about 28,917 (261)

Pectinase: Immobilization and Applications. A review

Trends in Peptide and Protein Sciences, 2021
Pectinase or pectinolytic enzyme is a complex enzyme with different catalytic units including polygalacturonase, pectin esterase and pectin lyase to degrade pectin polymers into different end products.
HaneefUr Rehman, Abdul Hameef Baloch, Muhammad Asif Nawaz   +2 more
doaj   +3 more sources

Pectinase from Microorganisms and Its Industrial Applications

The Scientific World Journal, 2022
The utilization of microbial pectinase in different industries has been increased in its world demand. The major sources of pectinase are microorganisms mainly bacteria, fungi and yeast.
Setegn Haile, Abate Ayele
doaj   +2 more sources

Development of Pectinase Based Nanocatalyst by Immobilization of Pectinase on Magnetic Iron Oxide Nanoparticles Using Glutaraldehyde as Crosslinking Agent

Molecules, 2023
To increase its operational stability and ongoing reusability, B. subtilis pectinase was immobilized on iron oxide nanocarrier. Through co-precipitation, magnetic iron oxide nanoparticles were synthesized.
Tayyaba Behram, Sidra Pervez, Muhammad Asif Nawaz, Shujaat Ahmad, Amin Ullah Jan, Haneef Ur Rehman, Shahbaz Ahmad, Nasir Mehmood Khan, Farman Ali Khan   +8 more
doaj   +2 more sources

Assessment of cultivation parameters influencing pectinase production by Aspergillus niger LFP-1 in submerged fermentation

Journal of Genetic Engineering and Biotechnology, 2023
Background Pectinase is helpful in food and beverage industries, particularly in the preparation of fruit juice, the extraction of vegetable oil, and the fermentation of coffee.
Mohd Taufiq Mat Jalil, Nurul Aili Zakaria, Nor Hawani Salikin, Darah Ibrahim   +3 more
doaj   +2 more sources

Pectinase Production by Aspergillus niger and Its Applications in Fruit Juice Clarification

Journal of Pure and Applied Microbiology, 2022
Pectinases (EC 3.2.1.15) are a class of enzymes that catalyze the depolymerization or de-esterification reactions that degrade pectic substances.
Vrushali Wagh, Hirvitaben Patel, Nafisa Patel, Koteswara Rao Vamkudoth, Shanthipriya Ajmera   +4 more
doaj   +2 more sources

Production and Purification of Pectinase from Bacillus subtilis 15A-B92 and Its Biotechnological Applications

Molecules, 2022
Enzymes that degrade pectin are called pectinases. Pectinases of microbial origin are used in juice clarification as the process is cost-effective. This study screened a pectinase-producing bacterium isolated from soil and identified as Bacillus subtilis
Yahya S. Alqahtani, Sunil S. More, Keerthana R., Ibrahim Ahmed Shaikh, Anusha K. J., Veena S. More, Francois N. Niyonzima, Uday M. Muddapur, Aejaz A. Khan   +8 more
doaj   +2 more sources

Response-Surface Statistical Optimization of Submerged Fermentation for Pectinase and Cellulase Production by Mucor circinelloides and M. hiemalis

Fermentation, 2022
Cellulase and pectinase are degrading cellulosic and pectic substances that form plant cell walls and, thereby, they have a wide range of applications in the agro-industrial by-products recycling and food industries.
Amal A. Al Mousa, Abdallah M. A. Hassane, Abd El-Rahman F. Gomaa, Jana A. Aljuriss, Noura D. Dahmash, Nageh F. Abo-Dahab   +5 more
doaj   +2 more sources

Isolation and characterization of pectinase-producing bacteria (Serratia marcescens) from avocado peel waste for juice clarification

BMC Microbiology, 2022
Background Bacterial pectinase is an enzyme that could be employed in numerous sectors to break down pectin polysaccharide compounds. The goal of this study is to find pectinase-producing bacteria in avocado peel waste and see if the pectinase enzyme ...
Setegn Haile, Chandran Masi, Mesfin Tafesse   +2 more
doaj   +2 more sources

Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava

Foods, 2023
In this study, the physicochemical properties, antioxidant capacity, and volatile compounds of the juices of different guava cultivars before and after pectinase treatment were evaluated. The results showed that the guava juice of the small fragrant (SF)
Xiaowei Chen, Yujuan Xu, Jijun Wu, Yuanshan Yu, Bo Zou, Lu Li   +5 more
doaj   +2 more sources

Production and Characterization of Pectinase Through Solid-State Fermentation of Orange Peels by a Mutant Yeast Strain [PDF]

International Journal of Food Science
Pectinases hydrolyze pectin in plant biomass and are commonly used in the fruit juice industry. In this study, pectinase produced by a mutant yeast strain, Geotrichum candidum AHC1, was characterized and used to clarify the orange juice.
Uroosa Ejaz, Asma Hanif, Ahsan Ali Khan, Laiba Jawad, Isha Rasheed, Bushra Noor, Amal S. Alswat, Muhammad Sohail   +7 more
doaj   +2 more sources