Application of enzymes for efficient extraction, modification, and development of functional properties of lime pectin

摘要: The objective of the present study was to transform “Waste Food” using enzymes recover value-added food ingredients from biomass. Six commercial cellulases were screened generate proof concept that are selective and efficient catalysts for opening lime peel biomass pectin. most enzyme preparation Laminex C2K derived Penicillium funiculosum which, during 4 h treatment at pH 3.5, 50 °C, released pectin with similar yield (23% w/w), molecular weight (69 kDa), functional properties e.g. gelling, stabilization acidified milk drinks viscosity as classically acid-extracted pectins (8 h 70 °C, pH < 2). Carbohydrate microarray analysis showed enzymatically extracted mainly contained highly methylated (chemical compositional indicated degree esterification up 82%), whereas acidically more heterogeneous regard had lower degrees (67–74%). A high in may be directly exploited commercially so-called Ultra-Rapid-Set pectin, which gels particularly fast higher temperatures. CK2 polymers not sensitive presence Ca2+ ions, they formed a gel low sugar able stabilize drinks. Further modification by enzymatic de-esterification improved its calcium sensitivity ability demonstrates it is possible substitute classical acid-based extraction catalysis obtain products desirable properties.