文献类型：期刊文献

英文题名：Protopectinase production by Paenibacillus polymyxa Z6 and its application in pectin extraction from apple pomace

作者：Zhang, Jian[1];Zhao, Li[1];Gao, Bei[1];Wei, Wei[1];Wang, Hualei[1];Xie, Jingli[1,2]

机构：[1]East China Univ Sci & Technol, Sch Chem & Mol Engn, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]SCICB, Shanghai 200031, Peoples R China

年份：2018

卷号：42

期号：1

外文期刊名：JOURNAL OF FOOD PROCESSING AND PRESERVATION

收录：;EI(收录号：20172403762697);WOS:【SCI-EXPANDED(收录号:WOS:000419383100053)】；

基金：National Natural Science Foundation of China, Grant/Award Numbers: 21506057, 31571786, and 21406068; National High Technology Research and Development Program of China, Grant/Award Number: 2013AA102109

语种：英文

外文关键词：Fruits - Moisture - Energy utilization - Fermentation - Viscosity

摘要：Paenibacillus polymyxa Z6 was screened as protopectinase (PPase) producing strain and its PPase activity was 44.4 U/mL. The factors influencing PPase production were identified by a two-level Plackett-Burman design with seven variables. The results indicated that Ca2+ concentration, fermentation time, and temperature were the most influential factors on the PPase production, which were applied in the Box-Behnken design. The predicted maximum PPase activity was 219 U/mL and the experimental maximum PPase activity was 221 U/mL, under the predicted optimum conditions, 170 mg/L Ca2+, 27 degrees C, and 29 hr of fermentation. The present PPase was composed of both type-A PPase, polygalacturonase; and type-B PPase, arabinanase, and rhamnogalacturonase. Finally, the PPase was applied for the pectin extraction from apple pomace and achieved an average yield of 11.9% with properties like 8.5% moisture content, 1.6% ash content, 3.8 mPaS viscosity, and pH 6.1 of 1% solution. Practical applicationsProtopectinase (PPase) is a green way for pectin extraction with the advantages of low emission, low energy consumption, and environment-friendly. PPase includes different types, which can work on different region of protopectin in cell wall of plants and then release highly polymerized soluble pectin applicable in food industry. Present PPase from the strain Paenibacillus polymyxa Z6, contains both A-type PPase reacting with the smooth regions of protopectin composed of partially methoxylated galacturonic acid, polygalacturonase; and B-type PPase reacting with the hairy regions consisting of rhamnogalacturonan and neutral side-chains of protopectin, arabinanase, and rhamnogalacturonase. This PPase was used in pectin extraction from apple pomace and harvested pectin with lower moisture, lower ash, and higher viscosity compared with the chemically produced one, which indicates that this PPase has potential for application in food industry.