Pectin Degradation in Fruit Juices by Pectinase from Meyerozyma sp. VITPCT75 Isolated from Phyllanthus emblica

This study aimed to identify and characterize a pectinase-producing novel yeast from the fermented juice of Phyllanthus emblica and apply the enzyme for fruit juice clarification. Among the five pectinase-producing yeasts, isolate-1 exhibited the highest pectinase activity and was further used in this study. Based on morphological, physiological, and 18SrRNAanalyses, isolate-1 was recognized as a new strain sharing 99% sequence homology with other Meyerozyma strains and was thus designated as Meyerozyma sp. VITPCT75. The strain produced pectinase optimally at a temperature and pH of 25oC and 7, respectively. Maximum pectinase production was observed after 4-days incubation. The enzyme exhibited optimum activity at the temperature of 25 °C and pH 7.0. The enzyme was more stable at a temperature and pH of 20 °C and 7, respectively. Storage stability studies revealed that the enzyme was stable at -20 °C. The cell-free supernatant was partially purified using ammonium sulfate and solvent precipitation. Acetone at a concentration of 20% assured an adequate partial purification. The molecular weight of pectinase was determined as 6 kDa. The enzymatic metal ion preference-related studies revealed that Ca²z, Kz, Cu²z, Fe²z, and Ba²z ions enhanced, Ni²z ions moderately inhibited, and Mn²z ions intensely inhibited the enzymatic activity. Neither Na+ and Mg2+ ions nor EDTA affected the enzyme activity. When subjected to fruit juice clarification, the enzyme significantly reduced the viscosity of the juice.

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Extracellular Pectinase from a Novel Bacterium Chryseobacterium indologenes Strain SD and Its Application in Fruit Juice Clarification

Enzyme Research ◽

10.1155/2018/3859752 ◽

2018 ◽

Vol 2018 ◽

pp. 1-7 ◽

Cited By ~ 6

Author(s):

Karabi Roy ◽

Sujan Dey ◽

Md. Kamal Uddin ◽

Rasel Barua ◽

Md. Towhid Hossain

Keyword(s):

Fruit Juice ◽

Plate Count ◽

Bacterial Isolates ◽

Citrus Pectin ◽

Juice Clarification ◽

Chryseobacterium Indologenes ◽

Industrial Sectors ◽

Pectinase Activity ◽

Hydrolysis Of ◽

Fruit Juice Clarification

Pectinase is one of the important enzymes of industrial sectors. Presently, most of the pectinases are of plant origin but there are only a few reports on bacterial pectinases. The aim of the present study was to isolate a novel and potential pectinase producing bacterium as well as optimization of its various parameters for maximum enzyme production. A total of forty bacterial isolates were isolated from vegetable dump waste soil using standard plate count methods. Primary screening was done by hydrolysis of pectin. Pectinase activity was determined by measuring the increase in reducing sugar formed by the enzymatic hydrolysis of pectin. Among the bacterial isolates, the isolate K6 exhibited higher pectinase activity in broth medium and was selected for further studies. The selected bacterial isolate K6 was identified as Chryseobacterium indologenes strain SD. The isolate was found to produce maximum pectinase at 37°C with pH 7.5 upon incubation for 72 hours, while cultured in production medium containing citrus pectin and yeast extract as C and N sources, respectively. During enzyme-substrate reaction phase, the enzyme exhibited its best activity at pH of 8.0 and temperature of 40°C using citrus pectin as substrate. The pectinase of the isolate showed potentiality on different types of fruit juice clarification.

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Papain enzyme supported on magnetic nanoparticles: Preparation, characterization and application in the fruit juice clarification

Chinese Journal of Catalysis ◽

10.1016/s1872-2067(12)60663-9 ◽

2013 ◽

Vol 34 (10) ◽

pp. 1897-1904 ◽

Cited By ~ 26

Author(s):

Leila Mosafa ◽

Majid Moghadam ◽

Mohammad Shahedi

Keyword(s):

Magnetic Nanoparticles ◽

Fruit Juice ◽

Juice Clarification ◽

Fruit Juice Clarification

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A multifaceted enzyme conspicuous in fruit juice clarification: An elaborate review on xylanase

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.10.194 ◽

2021 ◽

Author(s):

Jyoti Kaushal ◽

Madhu Khatri ◽

Gursharan Singh ◽

Shailendra Kumar Arya

Keyword(s):

Fruit Juice ◽

Juice Clarification ◽

Fruit Juice Clarification

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Application of Modified Chitosan in Fruit Juice Clarification

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.651-653.211 ◽

2014 ◽

Vol 651-653 ◽

pp. 211-214 ◽

Cited By ~ 2

Author(s):

Zeng Xin Li ◽

Xu Yi Zhou ◽

Zhong He Tian ◽

Hong Li ◽

Sa Sa Wang

Keyword(s):

Fruit Juice ◽

Chitosan Solution ◽

Solution Viscosity ◽

Factors Affecting ◽

Juice Clarification ◽

Modified Chitosan ◽

Juice Processing ◽

Secondary Precipitation ◽

Beverage Industry ◽

Fruit Juice Clarification

The clarify fruit juice has the characteristics of clear bright and current commercially available in the beverage industry and international trade market. Chitosan clarification method has the compatibility, complete degradation and degradation metabolites of low toxicity and good biological and is widely used in juice production in the fruit and vegetable clarification. Some research shows that factors affecting the results of juice clarification are chitosan dosage, temperature, time, solution of pH, the molecular weight of chitosan solution viscosity size.Chitosan used in fruit juice processing could clarify fruit juice, but also had the characteristics of gel in the juice stored, and could maintain the original freshness of fruit juice. Bentonite, zeolite, maifan stone,such as the load with chitosan applied to fruit juice clarification, the amount of random factors difficulty to control can be avoided. Caroxymethyl chitosan used in blackberry juice processing the content of protein, polyphenol in juice reduced more than the chitosan treatment.It was good to prevent turbidity during storage or secondary precipitation.

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