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Abstract
Pectin was extracted from citrus, apple and sugar-beet pulps, with an enzyme preparation from Bacillus subtilis. The preparation contained endo-arabinanase, endo-galactanase and residual endo-pectate lyase. Extraction conditions were 30°C and 0·03 m sodium acetate buffer, pH 5·0, so that pectate lyase activity was minimised. Under these conditions, an appreciable amount of pectin (4·9% by the buffer and 10·8% by the enzymes) could be extracted from citrus pulp, but very little from apple and sugar-beet pulps. The citrus pectin had a relatively low molecular weight (47 000) compared to acid-extracted pectin (82 000). The breakdown may be due to either enzymatic or chemical β-elimination. Significant amounts of pectin (12·9%) can also be extracted from citrus pulp with water and chelating agents. It was concluded that pectins cannot efficiently be extracted with these enzymes.
Published Version
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