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Psychrophilic Microbiomes
Published in Ajar Nath Yadav, Ali Asghar Rastegari, Neelam Yadav, Microbiomes of Extreme Environments, 2021
K. Kamala, P. Sivaperumal, S. Manjunath Kamath, P. Kumar, Richard Thilagaraj
Psychrophilic enzyme with a faster activity is cost effective and saves energy and time of the reaction in industries. Cold-active enzyme uracil DNA N-glycosylases was used in molecular biology for the digestion of RNA and DNA. Similarly, lipase, protease and amylase enzymes are used in the detergent industry to breakdown the lipid, protein and starch, respectively. The chitinase enzymes used as microbes have a biocontrol activity for different pathogenic microbes for agricultural sustainability (Yadav et al. 2016b). Cellulase enzyme has been used to wash cotton fabrics and pectate lyases were used for stain removal. Food and beverages industries use pectinase enzyme for the fermentation of wine, beer, fruit juice processing and bread making. Similarly amylase and cellulose also used in textile industries for desizing of woven fabrics and biofinishing combined with cellulosic fabrics and mannanses enzyme used to degrade the gum (Felipe et al. 2015).
Extraction, Isolation and Utilisation of Bioactive Compounds from Fresh Fruit and Vegetable Waste
Published in Quan V. Vuong, Utilisation of Bioactive Compounds from Agricultural and Food Waste, 2017
Narashans Alok Sagar, Sunil Sharma, Sunil Pareek
Amylases have been widely used in food processing industries in various products, including fruit juices, starch syrup, moist cakes, chocolate cakes. They have been also used in processes such as brewing, preparation of digestive aids and baking (Laufenberg et al. 2009). Banana stalk is the best substrate for the production of amylases because it contains more carbohydrate derivatives. Pectinase degrades pectic elements of fruits and vegetables, such as the cell wall structural component. Pectate lyase and pectin lyase can break down the long carbon chains by breaking the glycosidic bonds, while pectin esterase works on methoxyl groups. The production of pectinase is done by SSF from grape pomace using Aspergillus awamori yeast (Botella et al. 2005). Along with these enzymes, tannase (EC{enzyme commission} 3.1.1.20, tannin-acyl-hydrolase), xylanases (EC 3.2.1.8), laccase (EC 1.10.3.2) and proteases (EC 3.4.21.19) are some more enzymes which are produced the same as others by Solid-State Fermentation (SSF) (Rodríguez Couto 2008). The potential products are illustrated in Table 6.
The Pear
Published in N. A. Michael Eskin, Quality and Preservation of Fruits, 1991
R. E. Wrolstad, P. B. Lombard, D. G. Richardson
A major quality defect of pear juice concentrate is its brown color which progressively increases during storage. While enzymic browning is the major cause of browning during processing, Cornwell and Wrolstad96 demonstrated that nonenzymic browning predominates during storage. Removal of amino acids by treatment of pear juice with cation exchange resin could effectively stop browning. Treatment with anion exchange or mixed bed resins will remove nonvolatile acids as well. Overripe Bartlett pear juice contains lower concentrations of free amino acids than normal fruit97 and presumably would exhibit reduced rates of browning during storage. Some commercial pectinase preparations contain proteases which can hydrolyze proteins, increase the amino acid concentration, and aggravate nonenzymic browning problems. Akhavan and Wrolstad98 reported a 6% loss of sugars during accelerated storage (16 weeks at 36°C) of pear juice concentrate; Beveridge and Harrison99 detected a 20% loss of amino acids but no loss of carbohydrates when pear juice concentrate was heated at 80°C for 4 h. The latter authors100 determined the zero order rate constants for browning of pear juice concentrate during storage and concluded that the reaction could be stopped by storage at – 13°C. Ascorbic acid after being oxidized to dehydroascorbic acid will participate in browning reactions itself, hence its effectiveness in delaying enzymic browning is confounded by its participation in nonenzymic browning reactions.101
Extremozymes used in textile industry
Published in The Journal of The Textile Institute, 2022
Priyanka Kakkar, Neeraj Wadhwa
Non- cellulosic impurities like pectin, waxes are present on the fabric surface that are removed by the process called bioscouring. Earlier, alkaline scouring was used to remove the dirt from the fabric and the process was very tedious and requires high temperature and pH, and requires greater resources which ultimately degrade the quality, and cause environmental pollution. Enzymatic scouring or bioscouring increase the wetting ability and absorbancy of the fabric without affecting the environment. Depending on the impurity any enzyme can be used like pectinase, xylanase, lipase, protease or any combination of these enzymes. Pectinase is used to remove the pectin, lipase for the treatment of fats and oils. An alkalithermophilic enzyme which can tolerate alkaline pH and high temperature can be used for bioscouring process (Shahid et al., 2016). Extremophlic source of pectinase and xylanase are Tetracladium sp. (Carrasco et al., 2019),Flammeovirga pacifica strain WPAGA1 (Cai et al., 2018) respectively .
Production of bioethanol from sweet lime peel via a statistically optimized simultaneous saccharification and fermentation process using isolated enzymes
Published in Energy Sources, Part A: Recovery, Utilization, and Environmental Effects, 2022
Indulekha John, Jishnu Pola, Karuppan Muthukumar, Murugesan Thanabalan, Arunagiri Appusamy
To determine the optimum incubation period for the highest amount of enzyme production, A. niger was grown on pretreated SLP up to 7 days. The maximum pectinase activity of 3.195 IU/ml was observed at the 6th day of fermentation. It indicates that pectinase production is correlated with the incubation time. A maximum cellulase activity of 0.108 FPU/ml was obtained after 7 days of incubation in solid state fermentation. A. niger is observed as more suitable microorganism for pectinase enzyme production than cellulase enzyme production. For the enzymatic hydrolysis using commercial enzymes, it was noticed that the amount of pectinase enzyme required for the hydrolysis is more than that of cellulase enzyme (John et al. 2019). Thus, SSF was proceeded with this crude enzyme with less activity.
Recent developments and trends of instant controlled pressure drop drying-a review
Published in Drying Technology, 2021
Jian Lyu, Jinfeng Bi, Fengzhao Wang, Xin Jin, Xinye Wu, Jin Xie
Based on the interaction between pectic polysaccharide and water, pectinase hydrolysis and pectin osmosis were carried out to explore the texture formation of DIC dried apple chips. Along with pectinase diffusion through the intercellular channels, the cell wall material was hydrolyzed and the boundary between the cell compartments was disappeared. Consequently, the ability of cell wall to resist external force was reduced, which reflected on the loss of the crispness and hardness. After the pectin osmosis treatment, only the pore on the surface of apple cube was filled with pectin molecules because of its high molecular weight. The increased amount of pectin was beneficial for increasing the strength of the cell wall skeleton and enhancing the elasticity of the cell wall to resist external forces, which reflected on the increase of the hardness. Due to the loosely water binding strength after long osmosis (6 h), the irregular pore with few numbers was induced, which reflected on the decrease of crispness.[20] Thanks to the high level of thermo-mechanical stress induced by the abrupt pressure-drop and the vapor evolution inside the treated product, DIC can significantly affect water status and cell wall polysaccharide’s structure of the tissue, which will reflect on the texture formation of dehydrated fruit & vegetable.