Application of enzymes for efficient extraction, modification, and development of functional properties of lime pectin

Malgorzata Marie Dominiak; Karen M. Søndergaard; Jesper Wichmann; Silvia Vidal Melgosa; William George Tycho Willats; Anne S. Meyer; Jørn Dalgaard Mikkelsen

doi:10.1016/j.foodhyd.2014.03.009

Application of enzymes for efficient extraction, modification, and development of functional properties of lime pectin

Malgorzata Marie Dominiak, Karen M. Søndergaard, Jesper Wichmann, Silvia Vidal Melgosa, William George Tycho Willats, Anne S. Meyer, Jørn Dalgaard Mikkelsen

Section for Plant Glycobiology

47 Citations (Scopus)

Abstract

The objective of the present study was to transform "Waste to Food" using enzymes to recover value-added food ingredients from biomass. Six commercial cellulases were screened to generate proof of concept that enzymes are selective and efficient catalysts for opening of lime peel biomass to recover pectin. The most efficient enzyme preparation was Laminex C2K derived from Penicillium funiculosum which, during 4h treatment at pH 3.5, 50°C, released pectin with similar yield (23% w/w), molecular weight (69kDa), and functional properties e.g. gelling, stabilization of acidified milk drinks and viscosity as the classically acid-extracted pectins (8h treatment at 70°C, pH<2). Carbohydrate microarray analysis showed that enzymatically extracted pectin mainly contained highly methylated pectin (chemical compositional analysis indicated degree of esterification up to 82%), whereas acidically extracted pectins were more heterogeneous with regard to degree of esterification and had lower degrees of esterification (67-74%). A high degree of esterification in enzymatically extracted pectin may be directly exploited commercially as the so-called Ultra-Rapid-Set pectin, which gels particularly fast at higher temperatures. The Laminex CK2 extracted pectin polymers were not sensitive to the presence of Ca²⁺ ions, they formed a gel at low pH in the presence of sugar and were able to stabilize acidified milk drinks. Further modification by enzymatic de-esterification of the pectin extracted with Laminex C2K improved its calcium sensitivity and ability to stabilize acidified milk drinks. The present study demonstrates that it is possible to substitute classical acid-based extraction by enzymatic catalysis and obtain pectin products with desirable functional properties.

Original language	English
Journal	Food Hydrocolloids
Volume	40
Pages (from-to)	273-282
Number of pages	10
ISSN	0268-005X
DOIs	https://doi.org/10.1016/j.foodhyd.2014.03.009
Publication status	Published - 2014

Keywords

Cellulase
Functional properties
High ester pectin
Lime peel pectin

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10.1016/j.foodhyd.2014.03.009

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title = "Application of enzymes for efficient extraction, modification, and development of functional properties of lime pectin",

abstract = "The objective of the present study was to transform {"}Waste to Food{"} using enzymes to recover value-added food ingredients from biomass. Six commercial cellulases were screened to generate proof of concept that enzymes are selective and efficient catalysts for opening of lime peel biomass to recover pectin. The most efficient enzyme preparation was Laminex C2K derived from Penicillium funiculosum which, during 4h treatment at pH 3.5, 50°C, released pectin with similar yield (23% w/w), molecular weight (69kDa), and functional properties e.g. gelling, stabilization of acidified milk drinks and viscosity as the classically acid-extracted pectins (8h treatment at 70°C, pH<2). Carbohydrate microarray analysis showed that enzymatically extracted pectin mainly contained highly methylated pectin (chemical compositional analysis indicated degree of esterification up to 82%), whereas acidically extracted pectins were more heterogeneous with regard to degree of esterification and had lower degrees of esterification (67-74%). A high degree of esterification in enzymatically extracted pectin may be directly exploited commercially as the so-called Ultra-Rapid-Set pectin, which gels particularly fast at higher temperatures. The Laminex CK2 extracted pectin polymers were not sensitive to the presence of Ca2+ ions, they formed a gel at low pH in the presence of sugar and were able to stabilize acidified milk drinks. Further modification by enzymatic de-esterification of the pectin extracted with Laminex C2K improved its calcium sensitivity and ability to stabilize acidified milk drinks. The present study demonstrates that it is possible to substitute classical acid-based extraction by enzymatic catalysis and obtain pectin products with desirable functional properties.",

keywords = "Cellulase, Functional properties, High ester pectin, Lime peel pectin",

author = "Dominiak, {Malgorzata Marie} and S{\o}ndergaard, {Karen M.} and Jesper Wichmann and {Vidal Melgosa}, Silvia and Willats, {William George Tycho} and Meyer, {Anne S.} and Mikkelsen, {J{\o}rn Dalgaard}",

year = "2014",

doi = "10.1016/j.foodhyd.2014.03.009",

language = "English",

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journal = "Food Hydrocolloids",

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TY - JOUR

T1 - Application of enzymes for efficient extraction, modification, and development of functional properties of lime pectin

AU - Dominiak, Malgorzata Marie

AU - Søndergaard, Karen M.

AU - Wichmann, Jesper

AU - Vidal Melgosa, Silvia

AU - Willats, William George Tycho

AU - Meyer, Anne S.

AU - Mikkelsen, Jørn Dalgaard

PY - 2014

Y1 - 2014

N2 - The objective of the present study was to transform "Waste to Food" using enzymes to recover value-added food ingredients from biomass. Six commercial cellulases were screened to generate proof of concept that enzymes are selective and efficient catalysts for opening of lime peel biomass to recover pectin. The most efficient enzyme preparation was Laminex C2K derived from Penicillium funiculosum which, during 4h treatment at pH 3.5, 50°C, released pectin with similar yield (23% w/w), molecular weight (69kDa), and functional properties e.g. gelling, stabilization of acidified milk drinks and viscosity as the classically acid-extracted pectins (8h treatment at 70°C, pH<2). Carbohydrate microarray analysis showed that enzymatically extracted pectin mainly contained highly methylated pectin (chemical compositional analysis indicated degree of esterification up to 82%), whereas acidically extracted pectins were more heterogeneous with regard to degree of esterification and had lower degrees of esterification (67-74%). A high degree of esterification in enzymatically extracted pectin may be directly exploited commercially as the so-called Ultra-Rapid-Set pectin, which gels particularly fast at higher temperatures. The Laminex CK2 extracted pectin polymers were not sensitive to the presence of Ca2+ ions, they formed a gel at low pH in the presence of sugar and were able to stabilize acidified milk drinks. Further modification by enzymatic de-esterification of the pectin extracted with Laminex C2K improved its calcium sensitivity and ability to stabilize acidified milk drinks. The present study demonstrates that it is possible to substitute classical acid-based extraction by enzymatic catalysis and obtain pectin products with desirable functional properties.

AB - The objective of the present study was to transform "Waste to Food" using enzymes to recover value-added food ingredients from biomass. Six commercial cellulases were screened to generate proof of concept that enzymes are selective and efficient catalysts for opening of lime peel biomass to recover pectin. The most efficient enzyme preparation was Laminex C2K derived from Penicillium funiculosum which, during 4h treatment at pH 3.5, 50°C, released pectin with similar yield (23% w/w), molecular weight (69kDa), and functional properties e.g. gelling, stabilization of acidified milk drinks and viscosity as the classically acid-extracted pectins (8h treatment at 70°C, pH<2). Carbohydrate microarray analysis showed that enzymatically extracted pectin mainly contained highly methylated pectin (chemical compositional analysis indicated degree of esterification up to 82%), whereas acidically extracted pectins were more heterogeneous with regard to degree of esterification and had lower degrees of esterification (67-74%). A high degree of esterification in enzymatically extracted pectin may be directly exploited commercially as the so-called Ultra-Rapid-Set pectin, which gels particularly fast at higher temperatures. The Laminex CK2 extracted pectin polymers were not sensitive to the presence of Ca2+ ions, they formed a gel at low pH in the presence of sugar and were able to stabilize acidified milk drinks. Further modification by enzymatic de-esterification of the pectin extracted with Laminex C2K improved its calcium sensitivity and ability to stabilize acidified milk drinks. The present study demonstrates that it is possible to substitute classical acid-based extraction by enzymatic catalysis and obtain pectin products with desirable functional properties.

KW - Cellulase

KW - Functional properties

KW - High ester pectin

KW - Lime peel pectin

U2 - 10.1016/j.foodhyd.2014.03.009

DO - 10.1016/j.foodhyd.2014.03.009

M3 - Journal article

AN - SCOPUS:84898629322

SN - 0268-005X

VL - 40

SP - 273

EP - 282

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Application of enzymes for efficient extraction, modification, and development of functional properties of lime pectin

Abstract

Keywords

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