Food Business Network Pectinase is a generic term for a group of enzymes that catalyze the degradation of pectin. Pectin substances are usually found in higher plants, such as vegetables, fruits, corn, soybeans, etc., and are one of the components of non-starch polysaccharides. Pectinase degradation pectin substances play an important role in industrial production. Through treatment, pectinase effectively degrades polygalacturonic acid and rhamnic acid in pectin and converts it into sugar and other useful compounds, thereby solving the problem of spoilage of processed foods. As one of the world's four major enzyme preparations, pectinase is widely used in food industry such as juice clarification, juice extraction, wine making and oil extraction. With the rapid rise of China's industry, the market demand for pectinase is also growing, and its application value is immeasurable. This paper mainly discusses the application of pectinase in food and other industrial production, in order to provide a powerful theoretical guidance for the in-depth study and exploration of pectinase.
Pectinase overview
Pectinase is widely distributed in higher plants and microorganisms. According to statistics, microbial pectinase accounts for 25% of total global food enzyme sales. Foreign studies on pectinase began in the 1930s and industrial production began in the 1950s. Domestic research began in 1967 and industrial production began in the late 1980s. With the development of fruit growing and processing industry in China, the development and application of pectinase is continuously deepening.
Pectinase can be divided into pro-pectinase, pectin esterase and pectin lyase according to the way of galacturonic acid. It is well known that microbial enzymes are susceptible to factors such as substrate, temperature, concentration, and pH. Therefore, pectinase also exhibits subtle differences depending on the effects of physical and chemical factors.
Pectinase can be divided into acid pectinase and alkaline pectinase according to its optimum pH value. At present, the research and application of acid pectinase is mainly used for fruit juice extraction and juice clarification. The optimum pH value of the enzyme is in the acidic range. The study of alkaline pectinase can extend the application range of pectinase. .
Application of pectinase in food industry
With the continuous development of industry, pectinase has received more and more attention from the market, especially in the food industry, such as for juice clarification, juice extraction, wine making, tea and coffee fermentation and improvement of animal feed, etc. And life brings great convenience.
Juice clarification
The study on pectinase clarifying juice dates back to the 1930s, when it was thought that the main cause of turbidity in fruit and vegetable juices was pectin; research on the principle of juice clarification began in the 1960s. The researchers speculated that the pectinase clarifies the simplified model of apple juice. The pectinase clarifies the essence of the juice, including the enzymatic hydrolysis of pectin and the non-enzymatic electrostatic flocculation. When the pectin in the juice is partially hydrolyzed by pectinase, some of the positively charged protein particles that are encapsulated are exposed, collide with other negatively charged particles, and then aggregate, causing flocculation. happened. During the sedimentation process of the floc, the pectinase adsorbs and entangles other suspended particles in the juice, which can be removed by centrifugation and filtration, thereby achieving the purpose of clarification. Researchers have applied pectinase to clarify sugarcane juice and found that pectin in sugarcane juice is one of the main causes of suspension of colloidal particles in sugarcane juice. Pectinase can specifically hydrolyze pectin. The other colloidal substances in the system are precipitated and precipitated due to the loss of the protective effect of pectin, thereby realizing clarification of the juice.
Improve the juice yield of fruit and vegetable juice
Generally, the cell wall of fruits and vegetables contains a large amount of pectin, cellulose, starch, protein and the like. The crushed pulp is very viscous, which makes pressing the juice very difficult and the juice yield is low, and the enzymatic hydrolysis technology can overcome the above disadvantages. Pectinase is often used to accelerate juice and flavor extraction while removing pectin. Pectinase can not only catalyze the depolymerization of pectin, effectively reduce the viscosity, improve the pressing performance, increase the juice yield and soluble solid content, but also increase the aromatic content in the juice, reduce the production of pomace, and also facilitate the subsequent processing . According to reports, the enzymatic hydrolysis technology can increase the juice yield of different fruits and vegetables by 10% to 35%. The specific values ​​vary with the pectin content and the pressing method of different fruits and vegetables. During the process of making concentrated lychee juice, the staff used pectinase to treat litchi meat, which promoted the removal of insoluble solids and increased the rate of mash. The vacuum concentrated lychee juice obtained at -20 °C maintained six nutrient and sensory qualities. month.
The enzyme technology used to increase the juice yield of fruit and vegetable juices is generally divided into two types: one is the pulp impregnation technique, that is, the pectinase is added to the broken fruit and vegetable pulp, and the juice is extracted after a period of time; the second is the complete liquefaction technology, that is, Pectinase and cellulase are added to the pulp, and then the synergistic effect of the two is used to make the cell wall of the fruit and vegetable as completely degraded as possible. However, liquefaction technology is likely to cause deterioration of juice flavor, browning, etc., and this enzyme technology requires a higher amount of enzyme addition, which increases production costs. Therefore, in actual production, the two are often used in combination to greatly increase the yield of the juice.
Improve the quality of the wine
The use of pectinase in the wine industry can increase the amount of natural pigments extracted, improve the color and flavor of the wine, increase the aroma of the wine, and produce sparkling wine, which plays an important role in improving the quality of the wine. The researchers studied the effects of pectinase on the main components of red wine. The results showed that the addition of pectinase had little effect on the sugar acid content of grape juice, but it could reduce the viscosity of juice and facilitate the dissolution of pigment. Samples of pectinase were added. Compared with the sample without pectinase, the fermentation is intense and rapid, which can reduce the amount of volatile acid produced, increase the dry extract content and total phenol content of the original wine, and improve the quality of the wine.
Tea and coffee fermentation
In the coffee fermentation process, the alkaline skin pectinase microorganism is used to remove the sticky skin of the coffee bean, and sometimes the alkaline pectinase is added to remove the pulpy surface layer containing a large amount of pectin. Alkaline pectinase can also be used in tea processing to increase phenolic substances, improve tea quality, and promote tea fermentation. The researchers pointed out that pectinase can significantly improve the quality of red and black tea, especially to improve the rate of water leachate; it can improve the formation of foam in the process of brewing in the process of brewing (US Patent 3,778,582) Treatment of tea extracts with pectinase can decompose pectin and reduce the power of instant tea to form a stable film. In addition, pectinase can increase the solubility of tea in cold water, increase aroma, and improve soup color and clarity.
Oil press
In the process of extracting vegetable oil, cell wall degrading enzymes including alkaline pectinase play an important role. For example, adding alkaline pectinase during the extraction of olive oil can destroy the pectin which acts as an emulsification and improve the oil. The rate and the extracted oil are very stable during storage, and the polyphenols and vitamin E content are also increased.
Extraction of natural products
The release of natural products is affected or impeded by pectin substances to varying degrees. Under suitable conditions, plant cells will autolyze and may also produce some degrading enzymes (if pectinase), but this will cause structural changes in the product to be isolated, and even produce some small molecules that are not conducive to separation in most cases. product. Therefore, relying on the self-enzyme system of plant cells is not conducive to the extraction of natural products. Generally, the intracellular enzyme system should be inactivated by high temperature inactivation, and then the enzyme treatment can be selectively carried out. In general, natural pigments such as grape purple, tomato red and radish red can be extracted enzymatically, but the pectinase used should not contain hybrid enzymes such as anthocyanase to avoid affecting the color of certain products. Moreover, natural bioactive substance extracts are very popular in the international market, and the proportion of exports has surpassed that of traditional Chinese medicines, and is on the rise. Extracts which can be produced by pectinase are: Ginkgo biloba extract, garlic oil concentrate, mushroom concentrate, ginseng pulp, angelica extract, licorice solution and the like.
Animal food
Pectinase can also be used as an animal feed supplement. It can be used in ruminant feed production to reduce feed viscosity, increase nutrient absorption and release nutrients. The researchers studied the effects of pectinase on growth performance and carcass traits in broilers, pointing out that the addition of pectinase to corn-soybean meal diets significantly increased the average daily gain and feed intake of 21-day-old broilers. And increase feed conversion rate.
Wastewater treatment
At present, the wastewater treatment problem of the factory is still urgently needed for research. For example, some wastewater produced in canned fruit production is difficult to degrade due to substances such as pectin, which hinders the subsequent treatment of wastewater. The use of pectinase to solve the problem of canned fruit waste water is undoubtedly a better choice, which can reduce production costs and protect the environment.
other aspects
The pectinase-treated pectin material can be used as a dietary fiber to treat and prevent some chronic diseases. If it is used rationally, it is expected to develop a new type of health food or medicine to send the gospel to patients with chronic diseases.
Problems that should be noted
As mentioned above, pectinase is widely used in the food industry, but so far, its industrial application is still mainly focused on the processing of fruit and vegetable juices. Although other aspects are involved, the related technologies are still not mature enough, that is, pectin Enzymes have certain limitations in their applications. In addition, pectinase as a complex protease, its effect is affected by temperature, pH, time, substrate and other factors, and due to the different purposes of the producer, the amount of pectinase added in the production and the mode of action are also different Therefore, in practical applications, it is necessary to comprehensively consider various factors, select the best temperature, pH value, etc., and strive to make the enzymes work optimally.
Thinking and outlook
In recent years, people have made some achievements in the study of pectinase. If the technology of gelatin for fruit juice clarification and processing is quite mature, there are still many developments in other applications. In addition, the current research and application of acid pectinase is not known, alkaline pectinase has potential application value in the food industry, textile industry and paper industry. Further research on the mechanism, engineering properties and molecular biological characteristics of alkaline pectinase degradation substrate will improve its effect and expand the application field of pectinase to meet the needs of various related industries.
With the development and progress of society, China's industry has risen rapidly, the people's living standards have been continuously improved, and the pursuit of products has become more and more unique. Therefore, the market demand for specific pectinase is particularly urgent. Committed to the research of pectinase application, considering its synergistic effect with other enzymes, expanding its application field, and adopting various methods to improve the enzymatic activity of pectinase, it will be a hot spot in the research and application of pectinase in the future. Its future development trend.
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