Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pect...

Autores
Franchi, María Luisa; Marzialetti, Maria Belén; Pose, Graciela Noemi; Cavalitto, Sebastian Fernando
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Argentina produces, annually, 1.8 million tons of pome fruit, distributed almost equally between apple and pear. These fruits, produced in the High Valley of Río Negro are already a registered brand in the world of fruit. Aspergillus kawachii produces an acidic polygalacturonase (PGase) called PGI that has attracted considerable interest because of its potential use in the food industry, particularly those involving fruit production in this region (such as pectin extraction). The enzyme was cloned and expressed in Saccharomyces cerevisiae. The objective of this work was to evaluate the use of PG1 in the enzymatic pectin extraction from apples and pears pomace. Characterization of the extracted pectin was also done. The performance of PGI extraction process was compared to the traditional chemical extraction process and to the enzymatic extraction with commercial enzymes. The esterification degree and the content of uronic acids from the pectin obtained were determined. In all cases, the extraction with PGI had higher yields than the chemical extraction process. Enzymatic extracted pectins exhibited an esterification degree> 50% so that they can be considered belonging to the group of high methoxylpectins. According to these results, PGI could be used to produce pectins from fruit pomaces converting these materials, currently considered wastes, into by-products of the fruit industry.
Fil: Franchi, María Luisa. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Marzialetti, Maria Belén. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina
Fil: Pose, Graciela Noemi. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - la Plata. Centro de Investigación y Desarrollo En Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Cs.exactas. Centro de Investigación y Desarrollo En Fermentaciones Industriales; Argentina
Materia
Polygalacturonase
Pectin extraction
Apples
Pears
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/16112
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/16112
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pectinFranchi, María LuisaMarzialetti, Maria BelénPose, Graciela NoemiCavalitto, Sebastian FernandoPolygalacturonasePectin extractionApplesPearshttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Argentina produces, annually, 1.8 million tons of pome fruit, distributed almost equally between apple and pear. These fruits, produced in the High Valley of Río Negro are already a registered brand in the world of fruit. Aspergillus kawachii produces an acidic polygalacturonase (PGase) called PGI that has attracted considerable interest because of its potential use in the food industry, particularly those involving fruit production in this region (such as pectin extraction). The enzyme was cloned and expressed in Saccharomyces cerevisiae. The objective of this work was to evaluate the use of PG1 in the enzymatic pectin extraction from apples and pears pomace. Characterization of the extracted pectin was also done. The performance of PGI extraction process was compared to the traditional chemical extraction process and to the enzymatic extraction with commercial enzymes. The esterification degree and the content of uronic acids from the pectin obtained were determined. In all cases, the extraction with PGI had higher yields than the chemical extraction process. Enzymatic extracted pectins exhibited an esterification degree> 50% so that they can be considered belonging to the group of high methoxylpectins. According to these results, PGI could be used to produce pectins from fruit pomaces converting these materials, currently considered wastes, into by-products of the fruit industry.Fil: Franchi, María Luisa. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Marzialetti, Maria Belén. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; ArgentinaFil: Pose, Graciela Noemi. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - la Plata. Centro de Investigación y Desarrollo En Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Cs.exactas. Centro de Investigación y Desarrollo En Fermentaciones Industriales; ArgentinaOMICS Publishing Group2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/16112Franchi, María Luisa; Marzialetti, Maria Belén; Pose, Graciela Noemi; Cavalitto, Sebastian Fernando; Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pectin; OMICS Publishing Group; Journal of Food Processing and Technology; 5; 8; 8-2014; 1-4; 10003522157-7110enginfo:eu-repo/semantics/altIdentifier/doi/10.4172/2157-7110.1000352info:eu-repo/semantics/altIdentifier/url/https://goo.gl/3jTFxOinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:52:29Zoai:ri.conicet.gov.ar:11336/16112instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:52:29.483CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pectin
title Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pectin
spellingShingle Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pectin
Franchi, María Luisa
Polygalacturonase
Pectin extraction
Apples
Pears
title_short Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pectin
title_full Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pectin
title_fullStr Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pectin
title_full_unstemmed Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pectin
title_sort Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pectin
dc.creator.none.fl_str_mv Franchi, María Luisa
Marzialetti, Maria Belén
Pose, Graciela Noemi
Cavalitto, Sebastian Fernando
author Franchi, María Luisa
author_facet Franchi, María Luisa
Marzialetti, Maria Belén
Pose, Graciela Noemi
Cavalitto, Sebastian Fernando
author_role author
author2 Marzialetti, Maria Belén
Pose, Graciela Noemi
Cavalitto, Sebastian Fernando
author2_role author
author
author
dc.subject.none.fl_str_mv Polygalacturonase
Pectin extraction
Apples
Pears
topic Polygalacturonase
Pectin extraction
Apples
Pears
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Argentina produces, annually, 1.8 million tons of pome fruit, distributed almost equally between apple and pear. These fruits, produced in the High Valley of Río Negro are already a registered brand in the world of fruit. Aspergillus kawachii produces an acidic polygalacturonase (PGase) called PGI that has attracted considerable interest because of its potential use in the food industry, particularly those involving fruit production in this region (such as pectin extraction). The enzyme was cloned and expressed in Saccharomyces cerevisiae. The objective of this work was to evaluate the use of PG1 in the enzymatic pectin extraction from apples and pears pomace. Characterization of the extracted pectin was also done. The performance of PGI extraction process was compared to the traditional chemical extraction process and to the enzymatic extraction with commercial enzymes. The esterification degree and the content of uronic acids from the pectin obtained were determined. In all cases, the extraction with PGI had higher yields than the chemical extraction process. Enzymatic extracted pectins exhibited an esterification degree> 50% so that they can be considered belonging to the group of high methoxylpectins. According to these results, PGI could be used to produce pectins from fruit pomaces converting these materials, currently considered wastes, into by-products of the fruit industry.
Fil: Franchi, María Luisa. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Marzialetti, Maria Belén. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina
Fil: Pose, Graciela Noemi. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - la Plata. Centro de Investigación y Desarrollo En Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Cs.exactas. Centro de Investigación y Desarrollo En Fermentaciones Industriales; Argentina
description Argentina produces, annually, 1.8 million tons of pome fruit, distributed almost equally between apple and pear. These fruits, produced in the High Valley of Río Negro are already a registered brand in the world of fruit. Aspergillus kawachii produces an acidic polygalacturonase (PGase) called PGI that has attracted considerable interest because of its potential use in the food industry, particularly those involving fruit production in this region (such as pectin extraction). The enzyme was cloned and expressed in Saccharomyces cerevisiae. The objective of this work was to evaluate the use of PG1 in the enzymatic pectin extraction from apples and pears pomace. Characterization of the extracted pectin was also done. The performance of PGI extraction process was compared to the traditional chemical extraction process and to the enzymatic extraction with commercial enzymes. The esterification degree and the content of uronic acids from the pectin obtained were determined. In all cases, the extraction with PGI had higher yields than the chemical extraction process. Enzymatic extracted pectins exhibited an esterification degree> 50% so that they can be considered belonging to the group of high methoxylpectins. According to these results, PGI could be used to produce pectins from fruit pomaces converting these materials, currently considered wastes, into by-products of the fruit industry.
publishDate 2014
dc.date.none.fl_str_mv 2014-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/16112
Franchi, María Luisa; Marzialetti, Maria Belén; Pose, Graciela Noemi; Cavalitto, Sebastian Fernando; Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pectin; OMICS Publishing Group; Journal of Food Processing and Technology; 5; 8; 8-2014; 1-4; 1000352
2157-7110
url http://hdl.handle.net/11336/16112
identifier_str_mv Franchi, María Luisa; Marzialetti, Maria Belén; Pose, Graciela Noemi; Cavalitto, Sebastian Fernando; Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pectin; OMICS Publishing Group; Journal of Food Processing and Technology; 5; 8; 8-2014; 1-4; 1000352
2157-7110
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.4172/2157-7110.1000352
info:eu-repo/semantics/altIdentifier/url/https://goo.gl/3jTFxO
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv OMICS Publishing Group
publisher.none.fl_str_mv OMICS Publishing Group
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083053233897472
score 13.22299

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