Effect Of Pectinase Research Articles

Effects of Pectinase on Bacterial Succession during Hemp Retting

Pectinase accelerates hemp retting. An elevated temperature during the enzymatic action is favorable for bacterial colonization. Industrial hemp (Cannabis sativa L.) bast fiber was retted in a 40 °C water bath under four different conditions: water retting, pectinase retting, bacterial retting, and bacterial retting with the presence of pectinase. Bacterial communities were sampled from the retting liquid of each condition at the beginning of retting and on days 1, 3, and 5. The bacterial successions were identified by 16S rRNA gene metagenomic sequencing. The results showed that Bacillaceae dominated the hemp retting conditions containing 1% (m/v) pectinase, suggesting that pectinase can manipulate the bacterial community succession by changing the nutrients available to bacteria through the breakdown of pectin. Micromorphological analysis also observed the degradation of a gum-like substance and the aggregation of bacteria with the addition of pectinase.

Effect of hot water, ultrasound, microwave, and pectinase-assisted extraction of anthocyanins from black goji berry for food application

Lycium ruthenicum, commonly known as black goji berry, is a rich anthocyanin source containing a high amount of monoacylated anthocyanins. This study investigates the effect of different extraction methods to extract anthocyanins from black goji berry for food application. Different hot water extraction conditions were applied to investigate the effect of specific substrate: solvent ratio (1:15 and 1:20 (w/v)), extraction time (30 and 60 min) and extraction temperature (40, 50 and 60 °C) on the extraction yield, total anthocyanin content (TAC) and the total phenolic content (TPC) of the anthocyanin extracts. Best hot water extraction conditions for obtaining an anthocyanin extract with high TAC (13.8 ± 1.14 mg CGE/g), TPC (69.7 ± 2.50 mg of GAE/g), and extraction yield (48.3 ± 3.25%) consuming less solvent, time and heat were substrate: solvent ratio of 1: 15 (w/v), extraction temperature of 50 °C, and extraction time of 30 min. The effect of pectinase, ultrasound, and microwave on hot water extraction of anthocyanins from black goji berry was investigated using the best conditions for hot water extraction. Pectinase-assisted extraction [1.5% (w/v) pectinase, substrate: solvent ratio of 1:15 (w/v) at 50 °C for 30 min] was the best extraction method to extract black goji berry anthocyanins demonstrating higher extraction yield, TAC, TPC, and the highest percentage of petunidin-3-O-(trans-p-coumaroyl)-rutinoside-5-O-glucoside.

Combining Fiber Enzymatic Pretreatments and Coupling Agents to Improve Physical and Mechanical Properties of Hemp Hurd/Wood/Polypropylene Composite.

Natural fiber/plastic composites combine the low density and excellent mechanical properties of the natural fiber with the flexibility and moisture resistance of the plastic to create materials tailored to specific applications in theory. Wood/plastic composites (WPC) are the most common products, but many other fibers are being explored for this purpose. Among the more common is hemp hurd. Natural fibers are hydrophilic materials and plastics are hydrophobic, therefore one problem with all of these products is the limited ability of the fiber to interact with the plastic to create a true composite. Thus, compatibilizers are often added to enhance interactions, but fiber pretreatments may also help improve compatibility. The effects of pectinase or cellulase pretreatment of wood/hemp fiber mixtures in combination with coupling agents were evaluated in polypropylene panels. Pretreatments with pectinase or cellulase were associated with reduced thickness swell (TS24h) as well as increased modulus of rupture and modulus of elasticity. Incorporation of 5.0% silane or 2.5% silane/2.5% titanate as a coupling agent further improved pectinase-treated panel properties, but was associated with diminished properties in cellulase treated fibers. Combinations of enzymatic pretreatment and coupling agents enhanced fiber/plastic interactions and improved flexural properties, but the effects varied with the enzyme or coupling agent employed. The results illustrate the potential for enhancing fiber/plastic interactions to produce improved composites.

Effect of Pectinase and Dried Citrus Pulp on Performance, Nutrient Digestibility and Intestinal Characteristics of Broiler Chickens

Effect of Pectinase and Dried Citrus Pulp on Performance, Nutrient Digestibility and Intestinal Characteristics of Broiler Chickens

Determination of patulin in fruits and jam by solid phase extraction-ultra performance liquid chromatography

With magnesium silicate, silica gel, diatomite and calcium sulfate as raw materials, a new solid phase extraction column was prepared through a series of processes of grinding to ethanol homogenate, drying and packing into polypropylene tube. The sample was hydrolyzed by pectinase, extracted by acetonitrile and purified by solid phase extraction. The target compounds were separated on a C18 column (100 mm×2.1 mm, 1.8 μm), using 0.8% (v/v) tetrahydrofuran solution as mobile phase with a flow rate of 0.5 mL/min. The detection wavelength was 276 nm. The effect of pectinase on extraction yield and purification effect of solid-phase extraction column were investigated. The optimum chromatographic conditions were selected. There was a good linear relationship between the peak heights and the mass concentrations of patulin in the range of 0.1 to 10 mg/L with the correlation coefficient (R2) of 1. The limit of detection for this method was 10.22 μg/kg. The spiked recoveries of samples were 86.58%-94.84% with the relative standard deviations (RSDs) of 1.45%-2.28%. The results indicated that the self-made solid phase extraction column had a good purification efficiency, and the UPLC had a high separation efficiency. The method is simple, accurate and of great significance for the quality and safety control of fruit products.

The effect of pectinase and protease treatment on turbidity and on haze active molecules in pomegranate juice

Juice clarification strategies have been developed in order to optimize the visual appearance of juice which strongly affects consumer behaviour. Clarity and color during post-bottling storage are important quality factors. This study examined the effects of pectinolytic and/or proteolytic clarification treatment on turbidity and on haze active molecules in pomegranate juice.A significant and synergic effect of the combined use of pectinase and protease enzymes was demonstrated and the best results in terms of turbidity levels of juice and potential haze formation were obtained. The data indicated that although pectinolytic and proteolytic treatments did not modify the total amount of pectins, proteins and phenols, they affected the haze forming activity of turbidity-causing molecules. It is important to note that enzymatic treatments of this kind did not modify anthocyanin composition and juice color. Therefore, this work contributes to improve the pomegranate juice processing in order to enhance quality attributes.

Effect of pectinase on the production of sesquiterpene lactones in the hairy root culture of Lactuca virosa L.

Direct addition of pectinase as an elicitor to the hairy root culture of <em>Lactuca virosa</em> L. transformed with <em>Agrobacterium rhizogenes</em> stimulates the accumulation of constitutive sesquiterpene lactones - lactuside A and crepidiaside B. The highest amounts of lactuside A (80% above the control level) and crepidiaside B (39% above the control level) have been found 24 and 48 hours, respectively, after pectinase treatment.

English

In this study, an extensive investigation was conducted to determine if declared weeds could be used as a source of water for agricultural practices in dry areas. The objective of this study was to determineif declared weeds could successfully be used as a source of water for agricultural practices in dry areas by extracting the water by means of mechanical and chemical methods. The Cereus jamacura cactus, also known as Queen of the Night, with a moisture content of 91 wt%, was selected for this study. Both mechanical and chemical extraction methods were used to determine the maximum water yield possible. Juicing, pressing with a hydraulic cold press and pressing with rollers were used as mechanical methods to extract water from the cacti and water yields of 7.0, 4.9 and 2.9 wt% were obtained respectively. The chemical extraction processes entailed the pulping of the cacti and the filtering off of the water. The effect of pectinase, cellulase and a surfactant at a fixed dosage on the amount of water extracted (mass of water per mass of cacti used) was investigated. The quality of the water was also determined. Temperature (30 to 50°C) and pH (2.5 to 6.5) were varied to find the optimum extraction conditions. The highest water yield (55 wt% of total cacti mass) was obtained using pectinase enzymes at a temperature of 40°C and a pH of 3.5 and cellulose enzymes at a temperature of 35°C and a pH of 5.5. This relates to a yield of 550 L of water per ton of cacti, making chemical water extraction a viable option if compared to the pollution created by the annual burning of the cacti. It was concluded from this study that the water that was extracted from the C. jamacaru cacti would not be suitable for either domestic or industrial application due to the high levels of potassium (up to 2,650 ppm), phosphates (up to 2,200 ppm), sulphates (up to 3,800 ppm) and nitrates (up to 670 ppm) in the water. The high concentration of phosphates and nitrates, however, makes the extracted water an excellent fertiliser for crops requiring high nitrate and phosphate dosages. Small community farmers could thus benefit by using cacti as a source of water for small scale biofuels production plants while also obtaining an excellent additional fertiliser for crop cultivation. Keywords: Cereus jamacaru , water yield, water quality. African Journal of Biotechnology Vol. 12(40), pp. 5926-5932

In vitro study of the interaction between pectinase and chelate-soluble pectin in postharvest apricot fruits

Firmness is one of the most important quality attributes of apricot fruits and is associated with chelate- soluble pectin (CSP). To elucidate the changes in CSP dur- ing postharvest, in vitro investigation of pectinase effects on CSP of apricot fruits was applied to simulate the in vivo changes in CSP fraction during postharvest. It was found that effects of pectinase (40 U/mg) treatment were similar to those of storage time on CSP nanostructures from the results of atomic force microscopy. Relative fre- quency of widths less than 31.25 nm was 3.6 % for control group, while it was 16.2, 52.0 and 65.5 %, respectively, for 1:10,000 (pectinase/CSP), 1:1,000 and 1:100 pectinase- treated groups. Most of the CSP lengths were 0.5-1 μm, while it was 0-1 μm for pectinase-treated groups. Pecti- nase treatment had some similar effects on CSP fraction as storage time.

Effect of pectinase on the oil solvent extraction from different genotypes of sunflower (Helianthus annuus L.)

Pectinase-assisted solvent extraction of oil and total tocopherol from sunflower hybrids with different structural characteristics was studied by means of laboratory tests carried out in a stirred batch extractor at 50°C. From the oil yield results obtained for the two hybrids studied, black-hull (P20) and striped-hull hybrids (ACA 884), it could be observed that oil was extracted at different rates in both hybrids. Analyzing the performance data versus time in the control samples, ACA 884 oil was released more easily and remained invariant with time, whereas for P20 the extraction was slower and the maximum value was reached at 60min. The fiber wall structure collapsed by the enzymatic action, improving oil release and allowing a faster extraction. The efficiency of the treatment was measured in terms of the percentage of increase in oil yield compared with the control samples. It was observed that in hybrid ACA 884 the mean increases were not significantly different (p=0.9295) over time (4.12%d.b.). Hybrid P20 showed a significant increase in the percentage of oil yield (p=0.0001) at 10min (10.85%d.b.), and then it remained virtually constant over time (4.89%d.b.). The black-hull hybrid (P20) presented significant differences in fatty acid composition due to the enzymatic action. Pectinase treatment was highly effective in the tocopherol extraction from hybrid P20 (p<0.001), obtaining a 32.3% increase on average. The maximum values were 662 and 220μgg dried ground seed−1 at 60 and 120min for black-hull and striped-hull hybrids, respectively. The enzymatic treatment effectively produced an increase in oil and tocopherol yields for the black-hull hybrid.

Pectinase Plays an Important Role in Stimulating Digestibility of a Corn-Soybean Meal Diet in Broilers

In our previous experiment, neither cellulase (Cell) nor hemicellulase (Hem) was effective in improving digestibility of corn-soybean meal diet in broiler chickens. As pectin is an important component in the cell wall matrix together with cellulose and hemicellulose, the effect of pectinase (Pec) and its combination with other carbohydrases were tested in the present study. The enzymes were mixed with the basal diet (CP 21%, ME 3000kcal/kg) and fed to male broiler chickens (Cobb) for 12 days from 15-d of age. Feed and water were offered ad libitum. Chicks were raised in a 25°C environment in wire bottom cages during the entire experimental period. Pectinase had no significant effect on any of the parameters measured. However, the combination of Pec with Cell or Hem led to significant improvement in the ileal digestibilities of crude protein and organic matter and increased apparent metabolizable energy content of the corn-soybean meal diet. Carcass yield was improved by all the enzyme combinations. Breast muscle weight was significantly increased by Pec+Hem and Pec+Cell+Hem and tended to be increased by Pec+Cell. All of the enzyme combinations had no significant effects on body weight gain, feed intake, feed conversion ratio and abdominal fat content. The results show the importance of Pec as a feed enzyme to improve the digestibility of a corn-soybean meal broiler diet.

Pectinase and hydrogen peroxide have differential effects on phenyl propanoid metabolism in Thunbergia alata

This report describes a study on the effects of pectinase and hydrogen peroxide (H2O2) on previously identified phenolic compounds in the leaves of Thunbergia alata. The elicitors were found to produce lesions resulting in the loss of chlorophyll and death of the cells surrounding the point of elicitation. At the optimal concentrations, hydrogen peroxide (15%) produces, after 24 hours, lesions that are 4 to 5 times greater than the lesions produced by pectinase (20 units/ml). Pectinase stimulates both local and systemic accumulation of the most pre-existing phenolic compounds, whereas hydrogen peroxide has no or little effect on the accumulation of some of these substances. Pectinase and in a less degree, hydrogen peroxide lead to the appearance of a new phenolic compound that is not present in control plants.

The effect of pectinase and α-galactosidase supplementation on the nutritive value of peas for broiler chickens

A total of 192 3-d-old male broiler chickens (Arbor Acres) were randomly assigned to six dietary treatments with eight replicates of four birds each per treatment. The treatments consisted of five levels (0, 50, 75, 100 and 125 U kg−1) of pectinase enzyme and a combination of pectinase (50 U kg−1) and α-galactosidase (6250 U kg−1) enzymes. The performance trial lasted for 2 wk. At the end of 2 wk, excreta were collected on three diets to determine nitrogen-corrected apparent metabolizable energy (AMEn). Growth rate, feed intake and feed conversion of birds fed pea diets supplemented with graded levels of pectinase enzyme were not different from their counterparts fed a diet without pectinase supplementation; however, growth rate tended to be improved (P = 0.11). Also, the AMEn values of these diets were not affected. Compared with the control diet, addition of a combination of pectinase and α-galactosidase tended to improve growth rate (P = 0.06). Key words: Peas, pectinase, α -galactosidase, broiler chicken

The effect of pectinase on the bubble fractionation of invertase from α-amylase

Fermentation broth normally contains many extracellular enzymes of industrial interest. To separate such enzymes on-line could be useful in reducing the cost of recovery as well as in keeping their yield at a maximum level by minimizing enzyme degradation from broth proteases (either the desired enzymes or the proteases could be removed selectively or both removed together and then separated). Several large-scale separation methods are candidates for such on-line recovery such as ultrafiltration, precipitation, and two-phase partitioning. Another promising technique for on-line recovery is adsorptive bubble fractionation, the subject of this study. Bubble fractionation, like ultrafiltration, does not require contaminating additives and can complement ultrafiltration by preconcentrating the enzymes using the gases normally present in a fermentation process. A mixture of enzymes in an aqueous bubble solution can, in principle, be separated by adjusting the pH of that solution to the isoelectric point (pI) of each enzyme as long as the enzymes have different pIs. The model system investigated here is comprised of three enzyme separations and the problem is posed as the effect of pectinase (a charged enzyme) on the bubble fractionation of invertase (a relatively hydrophilic enzyme) from alpha-amylase (a relatively hydrophobic enzyme). The primary environmental variable studied, therefore, is the pH in the batch bubble fractionation column. Air was used as the carrier gas. This prototype mixture exemplifies an aerobic fungal fermentation process for producing enzymes. The enzyme concentration here is measured as total protein concentration by the Coomassie Blue (Bradford) solution method (1), both as a function of time and column position for each batch run. Since, from a previous study (2), it was found that invertase and alpha-amylase in a two-enzyme system can be partially separated in favor of one vs the other at two different pHs (pH 5.0 and 9.0) with significant separation ratios, emphasis is placed on the effect of pectinase at these pHs. In this study, the addition of pectinase reduced the total separation ratio of the alpha-amylase-invertase mixture at both pHs.

Effect of pectinase on rumen fermentation in sheep and lambs.

In trial with adult wethers and weaned lambs the effect of enzymatic preparation Pektofoetidin G3x (mostly pectinase and cellulase) on rumen fermentation was studied. After 4 weeks of Pektofoetidin G3x application (0.54 g per day and animal) to adult wethers no statistically significant differences in total volatile fatty acids (VFA), acetic acid, propionic acid, butyric acid, ammonia in the rumen contents and urea in blood were determined between control and enzyme treated group. In comparison of fermentation parameters in wethers (mean of 1-3 hours after feeding) and lambs (2-3 hours after feeding) the significant differences in mol % of acetic acid (63.3 in control, 54.6 in experimental group, P less than 0.01), propionic acid (24.6, vs. 31.3, P less than 0.001), acetate: proprionate ratio (2.54, vs. 1.77, P less than 0.01) and in energy efficiency of VFA production (76.0%, vs. 79.1%, P less than 0.001) were determined. These differences between wethers and lambs suggest more intensive fermentation in lambs than in adult sheep. On the basis of these results it is possible to suggest, that in adult animals the efficiency of application of enzymatic preparations is low. In utilization of enzymatic preparations more important role, probably, is that of ruminal ecosystem itself, that, if once fully developed, is perfectly resistant to biotechnological interferences.

Effect of Pectinase, Xylanase and Cellulase Supplements on the Utilization of Feed in Chicks

Effect of Pectinase, Xylanase and Cellulase Supplements on the Utilization of Feed in Chicks

Feulgen cytophotometry of pine nuclei. II. Effect of pectinase used in cell separation.

Pectinase used for cell separation prior to cytophotometry contains a DNase that is able to penetrate the cells of pine root tips and attack nuclear DNA. When pine root tips were exposed to 1% pectinase (pH 6.0), there was a decrease in nuclear DNA content at every sample point and a sharp drop between 16 and 20 hr. The effect of the DNase was eliminated by preparing the enzyme solution in 0.01 M sodium citrate or 0.001 M EDTA. It is suggested that heat denaturation of the DNase should also be effective and might be used in combination with the magnesium chelators.

Effect of Pectinase and Cellulase Preparations on the Growth and Development of Root Hairs

Effect of Pectinase and Cellulase Preparations on the Growth and Development of Root Hairs