TAILIEUCHUNG - Commercially suitable pectin methylesterase from Valencia orange peels

A simple and effective procedure was developed to extract pectin methylesterase (PME) from Valencia orange peels. Orange peels contain 25-34 μmol of COOH min−1 g−1 of peel PME activity. The enzyme was ionically bound to cell walls and could not be extracted with water. | Research Article Turk J Agric For 34 (2010) 109-119 © TÜBİTAK doi: Commercially suitable pectin methylesterase from Valencia orange peels Şebnem ŞİMŞEK1, Ahmet YEMENİCİOĞLU2,* 1Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, İzmir - TURKEY 2Department of Food Engineering, Faculty of Engineering, İzmir Institute of Technology, 35430 Gülbahçe Köyü, Urla, İzmir - TURKEY Received: Abstract: A simple and effective procedure was developed to extract pectin methylesterase (PME) from Valencia orange −1 −1 peels. Orange peels contain 25-34 μmol of COOH min g of peel PME activity. The enzyme was ionically bound to cell walls and could not be extracted with water. This enables removal of water soluble pectic substances and oils from peels via homogenization and washing with water before enzyme extraction. Enzyme extraction can be conducted simply by −1 addition of suitable amounts of NaCl (optimum: 10 g of NaCl 100 g of extraction mixture) to peel homogenate and stirring (optimum: 30 min at 200 rpm). The PME extracted from orange peels contains almost the same amount of heatstable and heat-labile fraction, and the enzymes cannot be activated by mild heating. A slight activation of enzyme (almost 20%) was achieved by adding 1 mM CaCl2 to enzyme extracts, but this agent was inhibitory at higher concentrations. The extracts stabilized by Na-benzoate and K-sorbate maintained more than 90% of their PME activity at 4 °C for at least 5 months. The obtained PME was successfully used to prepare low-methoxyl citrus pectin used in edible film formation in the presence of CaCl2. This study shows the potential of using Valencia orange peels as a source of commercial PME. Key words: Extraction, orange peel, pectin methylesterase, stability, Valencia orange Valencia portakal kabuklarından ticari olabilecek pektin metilesteraz eldesi Özet: Bu çalışmada pektin metilesteraz (PME) enziminin Valencia portakal .

• Nông nghiệp
• Orange peel
• Pectin methylesterase
• Valencia orange peels
• Heat labile fraction
• Depolymerization enzymes
• Degree of esterification
• Green extracted orange peel pectin
• Pectin powder was characterized
• Extracting pectin from orange peels
• Solid state fermentation
• Aspergillus niger
• Orange peel as novel substrate
• Enhanced Invertase production
• Microbial extraction
• Trichosporon penicllatum
• TLC technique
• Pectin from orange peel
• Aspergillus sojae
• Spore production
• Response surface methodology
• Broth rheology
• Medium pH
• Fungal morphology
• Agroindustrial waste
• Pectinase of orange peel waste
• Penicillium chrysogenum MF318506
• Response surface methodology in submerged fermentation
• Submerged fermentation
• Pectinase production
• Penicillium chrysogenum
• Extracting pectin
• Anhydrouronic acid
• Chemical structure
• Orange peel powder
• Sensory acceptability
• Antioxidants for functional biscuits
• Functional biscuits
• Standard methodology
• Vietnam Journal of Science and Technology
• Effect of anion groups
• Corrosion inhibition behaviours
• Peel essential oil
• The acidic media
• Antibacterial activity
• Zone of inhibition
• Minimum inhibitory concentration
• Citrus reticulate var Kinnow
• Peel extracts