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Potential Application of Pectinase in Developing Functional Foods.

Mahejibin, Khan and Nakkeeran, E. and Umesh Kumar, S. (2013) Potential Application of Pectinase in Developing Functional Foods. Annual Review of Food Science and Technology, 4. pp. 21-34.

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The understanding that enzymatic degradation of fruit pectin can clarify juices and improve juice yields resulted in the search formicrobial pectinases and application in vegetable- and fruit-processing industries. Identified enzymes were classified on the basis of their catalytic activity to pectin or its derivatives and in terms of industrial use. Discovery of gene sequences that coded the enzymes, protein engineering, and molecular biology tools resulted in defined microbial strains that over-produced the enzymes for costeffective technologies. Recent perspectives on the use of pectin and its derivatives as dietary fibers suggest enzymatic synthesis of the right oligomers from pectin for use in human nutrition. While summarizing the activities of pectin-degrading enzymes, their industrial applications, and gene sources, this review projects another application for pectinases, which is the use of enzymatically derived pectin moieties in functional food preparation.

Item Type: Article
Uncontrolled Keywords: pectic enzymes, pectin oligosaccharides, dietary fibers, prebiotics, probiotics, short-chain fatty acids
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 May 2019 04:02
Last Modified: 31 May 2019 04:02
URI: http://ir.cftri.com/id/eprint/14093

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