PECTIN, PECTINASE, AND PROTOPECTINASE - PRODUCTION, PROPERTIES, AND APPLICATIONS

This chapter discusses the applications, properties, and production of pectin, pectinase, and protopectinase. Pectic substances are acid polysaccharides of high molecular weight that are widespread in the plant kingdom. The size, charge density, charge distribution, and degree of substitution of pectin molecules may be changed biologically or chemically. The pectins in these beverages are considered to be responsible for the “veloute” or “moeilleux” (softness or silkiness), which give the fruit product its particular character. The pectin production process consists mainly of an acid extraction, followed by a (partial) purification of the extract and, eventually, precipitation and drying. However, this process has several disadvantages that are addressed in the chapter. Research has been initiated with the aim of developing an improved alternative microbial pectin production process by means of a specific enzyme. The chapter also deals with a specific enzyme, called “protopectinase,” which solubilizes protopectin forming highly polymerized soluble pectin. © 1993, Academic Press, Inc.