Abstract
The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration affected the pectin yield and pectin physicochemical properties. The viscosity of extracted pectin was largely dependent on the enzyme concentration. Celluclast 1.5L with medium concentration exhibited the highest viscosity. Varying the enzyme concentration also influenced the molecular weight distribution. High molecular weight (Mw) pectin (1.65 × 106 g/mol) was obtained when the medium concentration was used. Overall, the study clearly reflects the importance of taking into consideration the amount of cellulytic enzyme added in order to determine the final quality of pectin.
Highlights
Pectin is one of the main polysaccharide of the cell walls of growing plants
The results show that pectin extracted with the medium Celluclast 1.5L concentration exhibited the highest viscosity (~46 mPa·s at 53 s−1) compared with the other concentrations
Pectin isolated from kiwifruit has the potential to act as a food grade non starch polysaccharide to enhance food product quality
Summary
Pectin is one of the main polysaccharide of the cell walls of growing plants. Pectin can be obtained in soluble form and is well known for its ability to improve food quality through its influence on texture. Celluclast 1.5L contains predominantly cellulases (endo-glucanase units) and has been found to be effective in extracting pectin from plant cell walls. It breaks down the cellulosic materials in chicory cell walls and converts them to glucose. Panouille et al [1] showed that using the enzyme together with protease (Neutrease) and Cellulyve TR400 increases the cellulose solubilization to glucose to 80% and improves the pectin yield. In this study the effect of enzyme concentration on the yield of pectin and the pectin physicochemical properties extracted from gold kiwifruit are discussed
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