Abstract
Pectinases are enzymes that break down pectin, a polysaccharide found in plant cell walls into simpler molecules. They are commonly referred to as pectic enzymes. Influence of blanching was determined on the production of pectinases from banana peels by Aspergillus niger. Banana peels were subjected to blanching with cold 5% NaCl. Aspergillus niger isolated from decaying banana peels using potato dextrose agar (PDA) were screened for the production of pectinases by examining the isolates with the largest zone of clearance. Solid state fermentation (SSF) and submerged fermentation (SMF) were carried out with the banana peels as the substrate (carbon source) using the Aspergillus niger with the largest zone of clearance. The result revealed that SSF has the highest yield of polygalacturonase and pectin lyase production and both were produced on day 3 of the fermentation having values of 7.5544U/mL and 22.3214U/mL respectively. It was observed that yield of production was generally higher in blanched banana peels when compared with unblanched banana peels. Subjection of banana peels to blanching with cold NaCl solution in solid state fermentation gave higher levels of pectinases activity when compared with banana peels that were not treated at all. Therefore blanching of banana peels for pectinases production is of great importance.
Highlights
Pectinase is an enzyme that breaks down pectin
Pectin is one of the compounds found in plant cell walls; it is in the plate, that is the first part of the wall to be formed during cytokinesis, following cell division
In submerged fermentation (SMF) the polygalacturonase produced ranged from 4.62655.3118U/mL and the highest yield of production was observed on day 9 with 5.3118U/mL
Summary
Pectinase is an enzyme that breaks down pectin. Pectin is one of the compounds found in plant cell walls; it is in the plate, (middle lamella) that is the first part of the wall to be formed during cytokinesis, following cell division. Pectinases help to break down the cell walls This increases the volume of juice obtained (increases the yield), lowers the viscosity of the juice (makes it more runny), reduces the cloudiness of the juice, cause by suspended pieces of cell wall [1]. Pectinase production occupies about 10% of the overall manufacturing of enzyme preparations. These enzymes are widely used in the food industry for juice and wine production [2]. Pectinases are of great significance with tremendous potential to offer to industry [3]. They are one of the upcoming enzymes of the commercial sector, especially the juice and food industry [4] and in the paper and pulp industry [5]. There is a need to improve the yield of the enzyme
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