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Pectinases: Production, Harvest, Recovery, and Potential Industrial Application

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Industrial Microbiology and Biotechnology

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Abstract

Pectinases are a group of enzymes that lyse pectin. Pectins are polysaccharides, and they are found abundantly in plant cell walls. The feature of pectinolytic activity is exploited by the industry. With the advances, the industry has developed a focus on various microbial sources for the efficient production of pectinolytic enzymes. The bioprocess principles are applied extensively for the production of pectinase enzymes for efficient commercial production and harvest. Many factors affect the yield of pectinases, which are overlooked, and the shortcomings are improved; this is done with the help of understanding and the research made on studying the biochemical properties of pectinases. The purification and characterization of pectinase enzymes have a key role in controlling the purity and standards. With the help of studies on the mechanism of action of pectinases, it is found to have wide applications, which range in the field of the brewery, juice making, jam making, retting, plant fiber making, paper making, and so on.

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Abbreviations

HG:

Homogalacturonan

PE:

Pectinesterase

PG:

Polygalacturonases

PGL:

Polygalacturonate lyase

PL:

Pectin lyase

PMG:

Polymethyl galacturonase

RGI:

Rhamnogalacturonan I

RGII:

Rhamnogalacturonan II

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Acknowledgments

Dr. Surajbhan Sevda thanks NIT Warangal for the Research Seed grant (P1128) for a support of this work.

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  1. Department of Biotechnology, National Institute of Technology Warangal, Warangal, Telangana, India

    Riya Sahu & Surajbhan Sevda

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  1. Riya Sahu
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Correspondence to Surajbhan Sevda .

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  1. Bioprocess and Bioenergy Laboratory, Department of Microbiology, Central University of Rajasthan, Ajmer, Rajasthan, India

    Pradeep Verma

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Sahu, R., Sevda, S. (2022). Pectinases: Production, Harvest, Recovery, and Potential Industrial Application. In: Verma, P. (eds) Industrial Microbiology and Biotechnology. Springer, Singapore. https://doi.org/10.1007/978-981-16-5214-1_10

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