Relevant bibliographies by topics / Pectolytic enzymes

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers
  5. Reports

Academic literature on the topic 'Pectolytic enzymes'

Author: Grafiati
Published: 4 June 2021
Last updated: 17 February 2022

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Journal articles on the topic "Pectolytic enzymes"

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Magro, Paolo, Leonardo Varvaro, Gabriele Chilosi, Cristina Avanzo, and Giorgio Mariano Balestra. "Pectolytic enzymes produced byPseudomonas syringaepv.glycinea." FEMS Microbiology Letters 117, no. 1 (March 1994): 1–5. http://dx.doi.org/10.1111/j.1574-6968.1994.tb06733.x.

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Alpeza, Ivana, Karin Kovačević Ganić, Andreja Vanzo, and Dragica Kaštelanac. "The effect of commercial pectolytic enzymes on young Babić wines quality." Glasnik zaštite bilja 43, no. 3 (May 31, 2020): 87–96. http://dx.doi.org/10.31727/gzb.43.3.11.

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The purpose of this research was to determine the effect of commercial pectolytic enzymes on the anthocyanin composition, colour parameters and specific sensory atributes in young wines produced of Croatian autochthonous variety Babić. The maceration without commercial enzymes was compared with two different enzymes: pectinase with additional cellulase and hemicellulase activity (A) and the pectinase with inactive yeast cells (B), during two harvests. Both products had a positive effect on the anthocyanin content and composition, but with different intensities. The influence of enzymes was confirmed through the colour parameters; intensity, hue and the ratio between yellow, red and blue, depending on product. Young wines produced with pectinase enzyme were significantly better, for all parameters. The sensory analysis showed that wines produced with pectinase enzyme (product A) were significantly better than those produced without enzymes. The combination of pectolytic enzymes and inactive yeast cells (product B) had a partial positive effect on the anthocyanins, colour parameters and sensory quality during two harvests. The use of specific commercial pectolytic enzymes can be a good and beneficial technological treatment in production of Babić young wine, based on preliminary research. These data confirmed the need to carry out research prior to use in real production, to select and recommend certain commercial enzyme products, according to the particular grape variety and certain wine properties that want to be improved.
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ALPEZA, IVANA, KARIN KOVAČEVIĆ GANIĆ, ANDREJA VANZO, and STANKA HERJAVEC. "Improved chromatic and sensory characteristics of Plavac Mali wines – efficiency of maceration enzymes." Czech Journal of Food Sciences 35, No. 3 (June 28, 2017): 236–45. http://dx.doi.org/10.17221/346/2016-cjfs.

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Two commercial enzyme preparations were used in the production of wine from the Croatian autochthonous red grape variety Plavac Mali in order to improve the extraction of polyphenolic components from grapes, chromatic parameters, and sensory quality. During two vintages, the conventional maceration without enzymes was compared with the maceration using products with different characteristics: pectinase with additional cellulase and hemicellulase activity and pectinase with inactive yeast cells. Both products affected polyphenolic extraction and colour parameters: intensity and hue, and ratio between the yellow, red, and blue colour in young wines (2 months after fermentation) and at the moment of bottling (9 months after fermentation). The correlation between anthocyanins and colour intensity was very strong. The expected reduction of quantitative chromatic parameters during aging was confirmed. Significantly better results were observed in wines produced with pectinase, in relation to all analysed physical and chemical parameters. The sensory analysis showed that wines produced with pure pectolytic enzymes were significantly better than those produced without the enzymes. A product of the combination of pectolytic enzymes and inactive yeast cells had a partial influence on the improvement of the phenolic and sensory quality. The overall quality was significantly more expressed in wines produced with pectolytic enzymes, especially in young wines.
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Maxim, S., A. Flondor, R. Pasa, and M. Popa. "Immobilized pectolytic enzymes on acrylic supports." Acta Biotechnologica 12, no. 6 (1992): 497–507. http://dx.doi.org/10.1002/abio.370120611.

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Naidu, G. S. N., and T. Panda. "Production of pectolytic enzymes – a review." Bioprocess Engineering 19, no. 5 (November 17, 1998): 355–61. http://dx.doi.org/10.1007/pl00009023.

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Furulyás, D., F. Nyéki, M. Stéger-Máté, É. Stefanovits-Bányai, and Sz Bánvölgyi. "Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice." Acta Universitatis Sapientiae, Alimentaria 10, no. 1 (October 1, 2017): 116–26. http://dx.doi.org/10.1515/ausal-2017-0008.

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AbstractIn this study, pectolytic enzymes (Pectinex BE XXL,Trenolin Rot, andFructozym P) were investigated for their influence on phenolic, anthocyanin content, and antioxidant activities of elderberry (Sambucus nigraL.) pulps during juice processing. Prior to pressing the berries, three different enzymes were added to pulps in order to evaluate the effect of different pectolytic enzyme treatments on the valuable components of elderberry juice. Control sample was prepared without enzyme. After treatment, squeezing, and clarification steps, microfiltration was carried out with ceramic membrane. The effect of this technology on the antioxidant capacity, total polyphenol content, and total anthocyanin content of the clarified elderberry juices has been evaluated in permeate and retentate samples, and membrane retention was calculated. Significantly lower antioxidant capacity was detected in the case of control sample than that obtained using enzyme-treated juices. Retention of antioxidant content on the microfiltration membrane was greatly reduced by using the enzymes. Higher valuable component yield was obtained usingFructozym Penzyme compared withPectinex BE XXLused in industry.
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Furulyás, Diána, Fanni Savanya, Szilvia Bánvölgyi, Nóra Papp, Éva Stefanivots-Bányai, and Mónika Stéger-Máté. "Effects of Enzyme Treatment on the Microfiltration of Elderberry." Analecta Technica Szegedinensia 10, no. 1 (January 15, 2016): 40–46. http://dx.doi.org/10.14232/analecta.2016.1.40-46.

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The aim of this study was to evaluate the effect of microfiltration (MF) on the antioxidant capacity of elderberry juice using ceramic membrane. Previous to MF measurements preliminary examination was achieved with different enzymes. Four different samples were prepared: one without any enzyme and three with different pectolytic enzymes. The resistances were determined using the resistance-in-series model and difference between four enzyme-treated samples are evaluated. The effect of this technology on the antioxidant component of the clarified elderberry juice has been evaluated in permeate and retentate samples. For ferric reducing antioxidant power was measured with FRAP and total phenolic content (TPC) was determined with Folin Ciocalteau reagent. The total anthocyanin content (TAC) was estimated using spectrophotometric method. Higher juice yield was obtained using enzyme compared with enzyme-free elderberry pulp. The analytical results show that the MF membrane retained the valuable components in different rate. Significant losses are believed to have occurred after the MF clarification process due to fouling layer resistance, what can be decreased with pectolytic enzymes treatment.
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Friedrich, J., A. Cimerman, and W. Steiner. "Production of pectolytic enzymes byAspergillvs nigeron sucrose." Food Biotechnology 6, no. 3 (January 1992): 207–16. http://dx.doi.org/10.1080/08905439209549834.

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Matijašević, Saša, Jelena Popović-Djordjević, Renata Ristić, Dušica Ćirković, Bratislav Ćirković, and Tatjana Popović. "Volatile Aroma Compounds of Brandy ‘Lozovača′ Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)." Molecules 24, no. 13 (July 6, 2019): 2485. http://dx.doi.org/10.3390/molecules24132485.

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Grape brandy, known as ‘Lozovača’, is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C8–C18 fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.
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Garcia Romera, I., J. M. Garcia Garrido, and J. A. Ocampo. "Pectolytic enzymes in the vesicular-arbuscular mycorrhizal fungusGlomus mosseae." FEMS Microbiology Letters 78, no. 2-3 (March 1991): 343–46. http://dx.doi.org/10.1111/j.1574-6968.1991.tb04467.x.

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Dissertations / Theses on the topic "Pectolytic enzymes"

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Illková, Kateřina. "Možnosti mikrobiální degradace a využití odpadů z potravinářských výrob." Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2012. http://www.nusl.cz/ntk/nusl-233357.

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This work deals with the problem of microbial degradation of the waste materials from food industry. This work is focused on the production of technological significant enzymes producing by microorganisms, which were able to use the waste as a sole carbon source. In the first part of this work, the attention was focused on the production of pectolytic enzymes. This part was made within study interships in Slovak Academy of Sciences, department of Glycomics in Bratislava. The grape pomace as the waste form winegrowing was used as a sole carbon source for microbial growth and enzymes production. The production of pectolytic enzymes was tested on this waste. After screening the most suitable microorganisms was chosen with the highest production of polygalacturonase activity. Produced enzymes were isolated by extraction techniques, purified and then identified proteomically. The aim of the second part of this work was the waste water treatment containing lipids and lipolytic enzymes. The reason was the cooperation with the company constructing grease traps. The characterization of supplied commercial preparations was the subject of this work and the other reason was the characterization of conditions for lipases secreting by microorganisms, identification of microorganisms present in the commercial preparation and testing of new microbial cultures for the development of new preparation for the grease traps.
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Al-Jasser, Mohammed S. "The feasibility of date processing Phoenix dactylifera L. var Sufri components using physical and pectolytic enzyme treatments." Thesis, Loughborough University, 1990. https://dspace.lboro.ac.uk/2134/6928.

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The Sufri variety of date is widely cultivated in Saudi Arabia, where it 'produced large quantities of dates. The high quality dates are consumed fresh, dried or preserved, the surplus and second quality dates may be damaged by improper harvesting, handling, transporting and processing. The Sufri variety of date is one of moderate quality and there is a surplus in local markets for processing into overflows to be used as "a base" for the food industry. The present work was conducted to increase soluble solids, including sugars, in the overflows and to maintain the quality of the underflows; chemical analysis of both the overflows and the underflows revealed that Sufri date contains proteins/ amino acids and pectin in small quantities, which can be utilised as byproducts. Physical treatment involved maceration with different ratios (date/water) at mild temperatures (30-60°C) for different times (10- 30 min). Over this range the increase in soluble solids in the overflow was at a minimum but the underflow retained its quality and softening of date tissues was achieved. Different extraction ratios indicated that a lower ratio produced a low overflow which was turbid, but that the higher ratios produced overflows which were dilute. Serial extractions with the same ratio in the initial extraction was not practical. In enzymic treatment, pectolytic enzymes were incubated with date underflows at different concentrations, temperatures for various incubation times. Overflows increased significantly over a short time and at low temperatures (30 min and 30°C) indicating the effectiveness of pectolytic enzymes in releasing more of the overflows, and sugars were increased in the overflows as an indication of the effect of these enzymes on date cell walls. Pure pectolytic enzymes were investigated and it was found that specificity was very important for selection of suitable pectolytic enzymes. It is concluded that the Sufri variety of date is a good source of reducing sugars, and its by-products have a promising future.
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Zechmeisterová, Lucie. "Faktory ovlivňující kvalitu červeného vína." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2008. http://www.nusl.cz/ntk/nusl-216207.

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In my thesis, I focused on monitoring of microorganisms in the sample of red grape juice and on the interactions between yeasts, bacteria and filamentous fungi. Three different media were applied for the cultivation of microorganisms; firstly for monitoring of total volume of microorganisms, secondly for yeasts and third time for lactic acid bacteria. The indirect method was used for the determination of the amount of viable cells. This method consists in enumerating of visible macroscopic colonies grown up on agar plates. When the cells grew up, the forms of colonies were analyzed visually and the morphology of microorganisms was detected microscopically. The operating time of enzymes in grape juice in the production of red wine was monitored after application of commercial enzymatic preparation. The enzym action in grape juice was observed on the basis of the process of degradation of high – molecular substrate by enzymes through the use of Ubbelohd´s viscometer. The research findings provided a lot of knowledge about the occurance of microflora in the process of production of red wine. The commercial preparations added to grape juice played a significant role.
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Huang, Pin-Hsiu, and 黃評脩. "Separation PL from commercial pectolytic enzymes with affinity chromatography of re-esterification CL-AIS and using this enzyme to reduce methanol in grape wine making." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/73468937052063157850.

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碩士
國立屏東科技大學
食品科學系
94
Commercial pectolytic enzymes play an important role in the winemaking process. PE (pectinesterase) can catalysis the de-esterification reaction、the methyl ester group on the C6 carboxyl of D- galacturonic acid in the pectin could be hydrolyzed by PE to produce the free carboxyl group and the methanol、and the methanol is harmful to human body. Affinity chromatography re-esterification CL-AIS can separate PL from commercial pectolytic enzymes、but it was hard to separate PG (polygalacturonase) from PE. In winemaking、Black queen grape was used as the raw material in this study、and it was fermented with commercial yeast RA-17 (S. cerevisiar). Commercial pectolytic enzymes、commercial pectolytic enzymes without PL and PL were added in grape winemaking individually、Lab value、pH value、%T、titrable acidity(%)、toatal soluble solids(°Brix)、methanol and alcohol content were detected during the procedure of winemaking. The methanol content in the sample added with commercial pectolytic enzymes was 3102ppm (based on ethanol content) and the methanol content was only 563ppm as the PL enzyme was added only. The result showed that the PL (pectin lyase) enzyme used in the winemaking could reduce the methanol content and the must was clear、so、the development of PL enzyme is promising for the clarification and reducing the content of the methanol in fruit juice and wine in the future.
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Martinho, Manuel Maria Bastos de Oliveira. "Vinificações comparativas de vinhos tintos em lagar: efeito de inoculação de leveduras e enzimas." Master's thesis, 2008. http://hdl.handle.net/10400.5/2069.

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Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Universidade do Porto
The study of this master's thesis, aims to compare in four of claret winemaking from a common initial mash. What is the influence that the inoculation of yeasts prepared industrially, the application of pectolytic enzymes or both together, would have in the final product, compared to the control winemaking only with the indigenous yeasts and enzymes. We present results of the physicochemical analysis carried out to the four wines, in two different periods in time. Also in both periods we present the results of sensory analysis, realised to the four samples (blind test), by a group of wine tasters according with a grid previously stipulated. The results obtained, suggests that there are no significant differences regarding the parameters of the physicochemical analysis, but we found in the parameters: procianidinas, proantocianidinas, some anthocyanins, color, tone and condensed tannins. In the sensory analysis, the wine tasters, also found some differences that are presented in this study.-------------------------------------O ensaio realizado nesta tese de mestrado, visa comparar em quatro vinificações de vinho tinto em lagar a partir dum mosto inicial comum. Qual a influência que a inoculação de leveduras preparados industrialmente, a aplicação de enzimas pectolíticas ou ambas em conjunto, teriam no produto final, comparativamente ao vinho testemunha vinificado apenas com as leveduras e enzimas autóctones. Apresentam-se os resultados das análises físico químicas realizadas aos quatro vinhos, algumas em dois diferentes períodos no tempo. Também de dois períodos se apresentam os resultados de análise sensorial, realizada por prova cega às quatro amostras, por um grupo de provadores segundo uma ficha de prova estipulada previamente. Os resultados obtidos para as condições do ensaio, permitem concluir que não se encontraram diferenças significativas quanto aos parâmetros da análise corrente sumária, mas pelo contrário detectaram-se nos parâmetros procianidinas, proantocianidinas, algumas antocianinas, cor, tonalidade e taninos condensados. Na análise sensorial, também os provadores encontraram algumas diferenças que são neste trabalho apresentados.
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YANG, SHU-MING, and 楊書明. "Molecular characterization of pectolytic enzyme genes in erwinia carotovorasubsp. carotovora TG3." Thesis, 1988. http://ndltd.ncl.edu.tw/handle/46352689667159534392.

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Yen, Hung-Hsuan, and 顏宏軒. "Pectin transacylation catalyzed by pectinesterase purified from commercial Aspergillus niger pectolytic enzyme." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/07314550515565913363.

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碩士
國立屏東科技大學
食品科學系所
97
Pectinesterase (PE) will hydrolyze the methoxyl groups in the galacturonic acids of pectin to release methanol and the degree of esterification will be decreasing. Recent researches indicated that transacylation reaction occurred simultaneously when the de-esterification reaction progressed by PE through the analysis of gel permeation chromatography, viscometer and Instron etc.. The PE catalyzed the transacylation, and the new forms of ester linkages between pectin molecules also will be illustrated, and the increscent in the molecular weight of pectin in the presence of PE during incubation. Results showed that PE from Aspergillus niger remarkably conducted the transacylation that was affected by some factors, the optimal conditions for transacylation by Aspergillus niger PE were 40 ℃ and at pH 3.0~3.35 by laser particle size analysis. The transacylation catalyzed by PE from Aspergillus niger is not showed positive relation to it’s enzyme activity, the range of particle size is wide in pH 3.35 and 3.0, the pH value plays an important role in transacylation reaction.
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Chang, Shih-Chieh, and 張世杰. "Expression and functional analysis of pectolytic enzyme genes and genome analysis of Xanthomonas citri subsp. citri Taiwan strains." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/14564152585808149515.

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博士
國立中興大學
植物病理學系所
105
Citrus canker, caused by Xanthomonas citri subsp. citri (Xcc), is one of the most destructive diseases of citrus. The pectolytic enzymes produced by phytobacteria are important virulence factors involved in tissue maceration, electrolyte loss and cell death of host plants. In this study, the promoter activity of the pectolytic enzyme genes pel1, pel2, pel3, pglA, and peh-1 were investigated in Xcc strain XW19 using the β-glucuronidase (GUS) gene as a reporter, and the function of pel1, pel3, pglA, and peh-1 were investigated using the gene deletion mutagenesis. GUS activity expressed under the control of the pel1, pel3, pglA, and peh-1 gene promoters positively correlated with bacterial growth, and displayed high GUS activity in the presence of sodium polypectate and induced in XVM2 medium and host plant. However, only pel1 was subjected to catabolite repression by glucose. GUS activity was significantly enhanced in the XW19-derived reporter strains after they were inoculated into the leaves of Mexican lime and grapefruit, suggesting the involvement of the pel1, pel3, pglA, and peh-1 genes in XW19 pathogenesis. The pel3 promoter produced the highest GUS activity under all test conditions, whereas no GUS activity was detected using the pel2 promoter in vitro and in planta. In comparison with wild type XW19, the canker lesions elicited by the pel1, pglA or peh-1 mutant was the same on the leaves of Mexican lime and grapefruit. Although, the pel3 mutant displayed reduced growth and induced smaller canker lesions on the leaves of Mexican lime or grapefruit compared with the wild type XW19, we demonstrate that Pel3 of Xcc strain XW19 is a virulence factor, and affects the canker elicitation and bacterial growth in host plant. In addition, the PacBio RSII sequencing platform were used to obtain a complete sequence of Xcc strain XW121, an Ar pathogenic variant in Taiwan. Based on RAST analysis, Xcc strain XW121 was closeset the Xcc strain 306, and has a single, circular chromosome and 2 plasmids. The genome size is 5,299,054 bp and the G+C content averages 64.7%. The Xcc strain XW121 genome contains 3,236 putative CDSs, 2 rRNA operons, and 54 tRNAs. The contig_3 and contig_4 share 99% identity with pXAC64 and pXAC33, respectively. The CDSs within Xcc strain XW121 genome has fewer CDSs than strain 306, and the difference between them need to be further confirmed. Xcc strain XW121 has avrXacE3 homolog gene but not avrGf1 homolog gene. The predicted sequence of pthA1, pthA2, pthA3, and pthA4 genes is low identities with Xcc strain 306 and can not translate complete protein, demonstrating that it affects the weaker virulence of Xcc strain XW121.
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Book chapters on the topic "Pectolytic enzymes"

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Whitaker, John R. "Microbial Pectolytic Enzymes." In Microbial Enzymes and Biotechnology, 133–76. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0765-2_4.

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de Vries, J. A., A. G. J. Voragen, F. M. Rombouts, and W. Pilnik. "Structural Studies of Apple Pectins with Pectolytic Enzymes." In ACS Symposium Series, 38–48. Washington, DC: American Chemical Society, 1986. http://dx.doi.org/10.1021/bk-1986-0310.ch004.

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Dongowski, G., S. Förster, and H. Kunzek. "Effect of Pectolytic and Cellulolytic Enzyme Treatments on Functional and Nutritional Properties of Cell Wall Materials from Apples." In Advances in Pectin and Pectinase Research, 491–504. Dordrecht: Springer Netherlands, 2003. http://dx.doi.org/10.1007/978-94-017-0331-4_36.

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"HIGH HYDROSTATIC PRESSURE INACTIVATION OF SELECTED PECTOLYTIC ENZYMES." In Innovations in Food Processing, 65–78. CRC Press, 2000. http://dx.doi.org/10.1201/9781482278866-13.

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Recourt, K., T. Stolle-Smits, J. M. Laats, J. G. Beekhuizen, C. E. M. Ebbelaar, A. G. J. Voragen, H. J. Wichers, and C. van Dijk. "Pectins and pectolytic enzymes in relation to development and processing of green beans (Phaseolus vulgaris L.)." In Progress in Biotechnology, 399–404. Elsevier, 1996. http://dx.doi.org/10.1016/s0921-0423(96)80271-1.

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Liao, Ching-Hsing, and Dike Ukuku. "Role of Fluorescent Pseudomonads and Their Pectolytic Enzymes in Spoilage of Fresh and Fresh-Cut Produce." In Produce Degradation, 483–504. CRC Press, 2005. http://dx.doi.org/10.1201/9781420039610.ch16.

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Conference papers on the topic "Pectolytic enzymes"

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Hassan, Shady S., Gwilym A. Williams, and Amit K. Jaiswa. "Fungus-Mediated Synthesis of magnetic nanoparticles for immobilisation of Pectolytic and xylanolytic enzymes." In The 6th World Congress on New Technologies. Avestia Publishing, 2020. http://dx.doi.org/10.11159/icnfa20.134.

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Reports on the topic "Pectolytic enzymes"

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Hawes, M. C. Role of pectolytic enzymes in the programmed separation of cells from the root cap of higher plants. Final report. Office of Scientific and Technical Information (OSTI), March 1995. http://dx.doi.org/10.2172/41268.

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