Cold Active Pectinases: Advancing the Food Industry to the Next Generation

被引:36
作者
Adapa, Vijayanand [1 ]
Ramya, L. N. [1 ]
Pulicherla, K. K. [2 ]
Rao, K. R. S. Sambasiva [1 ]
机构
[1] Acharya Nagarjuna Univ, Dept Biotechnol, Guntur 522510, Andhra Pradesh, India
[2] VIT Univ, Ctr Bioseparat Technol, Vellore, Tamil Nadu, India
关键词
Cold active pectinase; Psychrophiles; Pectin; Food processing; Pectin lyases; PECTATE LYASE; 3-DIMENSIONAL STRUCTURE; CRYSTAL-STRUCTURE; BETA-GALACTOSIDASE; ASPERGILLUS-NIGER; PECTIC ENZYMES; DEEP WATERS; YEASTS; POLYGALACTURONASE; METHYLESTERASE;
D O I
10.1007/s12010-013-0685-1
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Pectinase has been an integral part of commercial food processing, where it is used for degradation of pectin and facilitates different processing steps such as liquefaction, clarification and juice extraction. The industry currently uses pectinases from mesophilic or thermophilic microorganisms which are well established, but recently, there has been is a new trend in the food industry to adopt low-temperature processing. This trend is due to the potential economic and environmental advantages which the industry envisages. In order to achieve this change, an alternative for the existing pectinases, which are mostly mesophilic and temperature-dependent, must be identified, which can function efficiently at low temperatures. Psychrophilic pectinases derived from cold-adapted microorganisms, are known to function at low to freezing temperatures and may be an alternative to address the problem. Psychrophilic pectinases can be obtained from the vast microflora inhabiting various cold regions on earth such as oceans, Polar Regions, snow-covered mountains, and glaciers. This article is intended to study the advantages of cold active pectinases, its sources, and the current state of the research.
引用
收藏
页码:2324 / 2337
页数:14
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