THE APPLICATION OF BACTERIAL ENZYMES FOR EXTRACTION OF PECTIN FROM PUMPKIN AND SUGAR-BEET

The multi-enzyme culture supernatants from various strains of Bacillus polymyxa have been used to extract pectin from pumpkin and sugar beet tissue, with detailed characterization of the timecourse of enzymolysis and the effect of extraction temperature. The monosaccharide composition, degree of esterification, extent of acetyl substitution, molecular weight and intrinsic viscosity of enzymic extracts from both tissue sources were determined. In contrast to conventional acid extracts from the same sources, the enzymic preparations did not form gels. This is attributed to their much higher content of O-acetyl substituents, The yield of pumpkin pectin, however, was more than twice that achieved by acid hydrolysis, and release of pectin from pressed sugar beet pulp was also enhanced, suggesting that enzymic extraction could be economically attractive if acetyl substituents can be removed by further processing.