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 L.; Marzialetti, Maria B.; Pose, Graciela N.; Cavalitto, Sebastian F.
Año de publicación: 2014
Idioma: español castellano
Tipo de recurso: artículo
Estado: versión aceptada
Descripción: Fil: Franchi, María L. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina.
Fil: Franchi, María L. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Marzialetti, Maria B. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina
Fil: Pose, Graciela N. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina.
Fil: Pose, Graciela N. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cavalitto, Sebastian F. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - la Plata; Argentina
Fil: Cavalitto, Sebastian F. Universidad Nacional de la Plata. Facultad de Cs.exactas. Centro de Investigación y Desarrollo En Fermentaciones Industriales; Argentina
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.
Materia: Biotecnología Industrial
Polygalacturonase
Pectin extraction
Apples
Pears
Biotecnología Industrial
Nivel de accesibilidad: acceso abierto
Condiciones de uso: https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Institución: Universidad Nacional de Río Negro
OAI Identificador: oai:rid.unrn.edu.ar:20.500.12049/2843

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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 L.Marzialetti, Maria B.Pose, Graciela N.Cavalitto, Sebastian F.Biotecnología IndustrialPolygalacturonasePectin extractionApplesPearsBiotecnología IndustrialFil: Franchi, María L. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina.Fil: Franchi, María L. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Marzialetti, Maria B. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; ArgentinaFil: Pose, Graciela N. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina.Fil: Pose, Graciela N. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cavalitto, Sebastian F. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - la Plata; ArgentinaFil: Cavalitto, Sebastian F. Universidad Nacional de la Plata. Facultad de Cs.exactas. Centro de Investigación y Desarrollo En Fermentaciones Industriales; ArgentinaArgentina 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.2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfFranchi, María L., Marzialetti, Maria B., Pose, Graciela N. & Cavalitto, Sebastian F. (2014). 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; 1-42157-7110http://hdl.handle.net/11336/16112https://rid.unrn.edu.ar/jspui/handle/20.500.12049/2843http://dx.doi.org/10.4172/2157-7110.1000352spa5Journal of Food Processing and Technologyinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/reponame:RID-UNRN (UNRN)instname:Universidad Nacional de Río Negro2025-10-16T10:05:40Zoai:rid.unrn.edu.ar:20.500.12049/2843instacron:UNRNInstitucionalhttps://rid.unrn.edu.ar/jspui/Universidad públicaNo correspondehttps://rid.unrn.edu.ar/oai/snrdrid@unrn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:43692025-10-16 10:05:40.488RID-UNRN (UNRN) - Universidad Nacional de Río Negrofalse
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 L. Biotecnología Industrial Polygalacturonase Pectin extraction Apples Pears Biotecnología Industrial
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 L. Marzialetti, Maria B. Pose, Graciela N. Cavalitto, Sebastian F.
author	Franchi, María L.
author_facet	Franchi, María L. Marzialetti, Maria B. Pose, Graciela N. Cavalitto, Sebastian F.
author_role	author
author2	Marzialetti, Maria B. Pose, Graciela N. Cavalitto, Sebastian F.
author2_role	author author author
dc.subject.none.fl_str_mv	Biotecnología Industrial Polygalacturonase Pectin extraction Apples Pears Biotecnología Industrial
topic	Biotecnología Industrial Polygalacturonase Pectin extraction Apples Pears Biotecnología Industrial
dc.description.none.fl_txt_mv	Fil: Franchi, María L. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina. Fil: Franchi, María L. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Marzialetti, Maria B. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina Fil: Pose, Graciela N. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina. Fil: Pose, Graciela N. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Cavalitto, Sebastian F. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - la Plata; Argentina Fil: Cavalitto, Sebastian F. Universidad Nacional de la Plata. Facultad de Cs.exactas. Centro de Investigación y Desarrollo En Fermentaciones Industriales; Argentina 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.
description	Fil: Franchi, María L. Universidad Nacional de Rio Negro. Escuela de Producción, Tecnología y Medio Ambiente; Argentina.
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/acceptedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo
format	article
status_str	acceptedVersion
dc.identifier.none.fl_str_mv	Franchi, María L., Marzialetti, Maria B., Pose, Graciela N. & Cavalitto, Sebastian F. (2014). 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; 1-4 2157-7110 http://hdl.handle.net/11336/16112 https://rid.unrn.edu.ar/jspui/handle/20.500.12049/2843 http://dx.doi.org/10.4172/2157-7110.1000352
identifier_str_mv	Franchi, María L., Marzialetti, Maria B., Pose, Graciela N. & Cavalitto, Sebastian F. (2014). 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; 1-4 2157-7110
url	http://hdl.handle.net/11336/16112 https://rid.unrn.edu.ar/jspui/handle/20.500.12049/2843 http://dx.doi.org/10.4172/2157-7110.1000352
dc.language.none.fl_str_mv	spa
language	spa
dc.relation.none.fl_str_mv	5 Journal of Food Processing and Technology
dc.rights.none.fl_str_mv	info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv	openAccess
rights_invalid_str_mv	https://creativecommons.org/licenses/by-nc-sa/4.0/
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repository.name.fl_str_mv	RID-UNRN (UNRN) - Universidad Nacional de Río Negro
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Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pect...

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