Abstract
Both pectin and pectinase are vitally imperative biomolecules in the biotechnological sector. These molecules are a feasible non-toxic contrivance of nature with extensive applicative perception. Understanding pectic substances and their structure, unique depolymerization, and biochemical properties such as a catalytic mechanism and the strong interrelationship among these molecules could immensely enhance their applicability in industries. For instance, gaining knowledge with respect to the versatile molecular heterogeneity of the compounds could be considered as the center of concern to resolve the industrial issues from multiple aspects. In the present review, an effort has been made to orchestrate the fundamental information related to structure, depolymerization characteristics, and classification of pectin as well as the types and biochemical properties of pectinase. Furthermore, various production methods related to the optimization of the product and its significant contribution to the pharmaceutical industry (either pectinase or derived pectic substances) are described in this article.
Highlights
Over the past centuries, there has been a notable increase in the application of enzymes in various sectors of industry
The commercialized pectinase enzymes are produced by either submerged fermentation (SmF) or solid-state fermentation (SSF) that varies in the use of selected fungus or bacteria [20,21,22]
It is concluded that the role of pectinases and/or pectins is found to be curiously recognizable in various industrial processes, with promising results
Summary
There has been a notable increase in the application of enzymes in various sectors of industry. The enzyme pectinase has engrossed interest worldwide as a biological catalyst in various industrial processes This enzyme breaks down pectin commonly found in the plant cell wall and, is well-known for the commercial preparation of clear fruit juice, liquefaction and saccharification of plant biomass, paper making, as well as coffee and tea fermentation [5]. Pectinolytic enzymes are employed in many industrial applications but are mainly utilized in food industries in specific operations such as the clarification of fruit juices and wines and the extraction of vegetable oils They are widely used in the processing and elimination of pectin, which is crucial in coffee and tea processing, macerating of plants and vegetable tissue, degumming of plant fibers, treatment of wastewater, bleaching of paper, and as an additive in the poultry feeding and textile industries [13, 14]. It is hoped that the review article may support the building of conceptual knowledge on the protease enzyme and its substrate
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