142:, one of the most studied and widely used commercial pectinases. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore, pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of
158:. Pectinases have also been used in wine production since the 1960s. The function of pectinase in brewing is twofold, first it helps break down the plant (typically fruit) material and so helps the extraction of flavors from the mash. Secondly the presence of pectin in finished wine causes a haze or slight cloudiness. Pectinase is used to break this down and so clear the wine.
248:
Pectinase enzymes play various roles in both the fruit juice and wine industries. They are used for clarification in fruit juices and also speed up fruit juice extraction through enzymatic liquefaction of fruit pulp. In addition, pectinase enzymes aid in formation of pulpy products in the fruit juice
183:
Pectinase enzymes used today are naturally produced by fungi and yeasts (50%), insects, bacteria and microbes (35%) and various plants (15%), but cannot be synthesized by animal or human cells. In plants, pectinase enzymes hydrolyze pectin that is found in the cell wall, allowing for new growth and
223:
All pectinase enzyme structures include a prism-shaped right-handed cylinder made up of seven to nine parallel β-helices. The three parallel β-helices that create the prism shape of the structure are referred to as PB1, PB2 and PB3, with PB1 and PB2 creating an antiparallel β and PB3 sitting
192:
Pectinase enzymes are classified based on how their enzymatic reaction proceeds with various pectic substances (through transelimination or hydrolysis), the preferred substrate (pectin, pectic acid or oligo-n-galacturonate) and if the cleavage that occurs is random or end-wise.
224:
perpendicularly to PB2. All substrate binding sites of the various esterases, hydrolases, and lyases are located on an outer cleft of the central parallel β-helix structure between protruding loops on the structure and PB1.
240:
at which they are most active. For example, a commercial pectinase might typically be activated at 45 to 55 °C and work well at a pH of 3.0 to 6.5.
171:. The fungus produces these enzymes to break down the middle lamella in plants so that it can extract nutrients from the plant tissues and insert fungal
209:, trans-elimination and deesterification reaction processes, breaking down the ester bond that holds together the carboxyl and methyl groups in pectin.
323:
Singh, Ram Sarup; Singh, Taranjeet; Pandey, Ashok (2019-01-01), Singh, Ram Sarup; Singhania, Reeta Rani; Pandey, Ashok; Larroche, Christian (eds.),
175:. If pectinase is boiled it is denatured (unfolded) making it harder to connect with the pectin at the active site, and produce as much juice.
264:
from the fruit, effectively intensifying the wine coloring. Pectinase can also be used to extract juices from cell walls of plants cells.
271:
in the textile industry. Addition of chelating agents or pretreatment of the plant material with acid enhance the effect of the enzyme.
426:
Sakai T, Sakamoto T, Hallaert J, Vandamme EJ (1993). "Pectin, pectinase and protopectinase: production, properties, and applications".
288:
Sakai T, Sakamoto T, Hallaert J, Vandamme EJ (1993). "Pectin, pectinase and protopectinase: production, properties, and applications".
253:. This is done when the enzyme pectinase breaks down the substrate pectin and the juice is extracted. The enzyme pectinase lowers the
134:
cell walls, through hydrolysis, transelimination and deesterification reactions. Commonly referred to as pectic enzymes, they include
576:
Rebello, Sharrel; Anju, Mohandas; Aneesh, Embalil
Mathachan; Sindhu, Raveendran; Binod, Parameswaran; Pandey, Ashok (13 July 2017).
527:
357:
506:
336:
184:
changes to be made. Similarly to their role in plants, pectinases break down pectin during the developmental stage of fungi.
36:
485:
Gummadi, Sathyanarayana N.; Manoj, N.; Kumar, D. Sunil (2007), Polaina, Julio; MacCabe, Andrew P. (eds.),
324:
577:
215:
1,4-alpha-D-galacturonosyl)n+m + H2O = (1,4-alpha-D-galacturonosyl)n + (1,4-alpha-D-galacturonosyl)m
69:
578:"Recent advancement sin the production and application of microbial pectinases: an overview"
93:
74:
8:
600:
535:
461:
439:
365:
301:
624:
558:
502:
443:
408:
332:
305:
254:
167:
139:
604:
592:
494:
435:
297:
212:
Endo-polygalacturonase progresses through a reaction along the following pathway:
103:
127:
596:
618:
498:
486:
447:
309:
261:
143:
57:
206:
135:
52:
250:
268:
233:
257:
needed for the juice to be produced and catalyzes the reaction.
249:
industry. Pectinase enzymes are used for extracting juice from
202:
172:
162:
155:
123:
119:
462:"BRENDA - Information on EC 3.2.1.15 - endo-polygalacturonase"
425:
287:
151:
147:
131:
331:, Biomass, Biofuels, Biochemicals, Elsevier, pp. 1–40,
260:
Pectinases are useful in the wine industry by extracting
491:
Industrial
Enzymes: Structure, Function and Applications
575:
237:
487:"Structural and Biochemical Properties of Pectinases"
493:, Dordrecht: Springer Netherlands, pp. 99–115,
585:
484:
616:
322:
350:
520:
236:, pectinases have an optimum temperature and
556:
406:
391:(Volume 2 ed.). Elsevier. p. 271.
325:"Chapter 1 - Microbial Enzymes—An Overview"
419:
281:
617:
386:
227:
178:
218:
402:
400:
398:
187:
550:
196:
13:
243:
14:
636:
395:
161:Pectinases can be extracted from
559:"Microbial Pectinases: A Review"
557:Saranaj, P; Naidu, M.A. (2014).
428:Advances in Applied Microbiology
409:"Microbial Pectinases: A Review"
407:Saranaj, P; Naidu, M.A. (2014).
290:Advances in Applied Microbiology
569:
478:
454:
389:Encyclopedia of Food Chemistry
380:
316:
1:
440:10.1016/s0065-2164(08)70597-5
329:Advances in Enzyme Technology
302:10.1016/s0065-2164(08)70597-5
274:
267:Pectinases are also used for
7:
10:
641:
597:10.1007/s11157-017-9437-y
387:Melton, Laurence (2019).
99:
89:
84:
80:
68:
63:
51:
43:
31:
26:
21:
201:Pectinases depolymerize
499:10.1007/1-4020-5377-0_7
22:Endopolygalacturonase I
228:Optimum environment
179:Pectinase in nature
466:brenda-enzymes.org
219:Crystal structures
508:978-1-4020-5377-1
338:978-0-444-64114-4
255:activation energy
188:Characterizations
168:Aspergillus niger
140:polygalacturonase
138:, pectozyme, and
122:that breaks down
113:
112:
109:
108:
37:Aspergillus niger
632:
609:
608:
582:
573:
567:
566:
554:
548:
547:
545:
543:
538:on 26 March 2010
534:. Archived from
524:
518:
517:
516:
515:
482:
476:
475:
473:
472:
458:
452:
451:
423:
417:
416:
404:
393:
392:
384:
378:
377:
375:
373:
368:on 26 March 2010
364:. Archived from
354:
348:
347:
346:
345:
320:
314:
313:
285:
197:Reaction pathway
82:
81:
39:
19:
18:
16:Class of enzymes
640:
639:
635:
634:
633:
631:
630:
629:
615:
614:
613:
612:
580:
574:
570:
555:
551:
541:
539:
526:
525:
521:
513:
511:
509:
483:
479:
470:
468:
460:
459:
455:
424:
420:
405:
396:
385:
381:
371:
369:
356:
355:
351:
343:
341:
339:
321:
317:
286:
282:
277:
246:
244:Industrial uses
230:
221:
199:
190:
181:
118:are a group of
35:
17:
12:
11:
5:
638:
628:
627:
611:
610:
591:(3): 381–394.
568:
549:
519:
507:
477:
453:
418:
394:
379:
349:
337:
315:
279:
278:
276:
273:
245:
242:
229:
226:
220:
217:
198:
195:
189:
186:
180:
177:
128:polysaccharide
111:
110:
107:
106:
101:
97:
96:
91:
87:
86:
78:
77:
72:
66:
65:
61:
60:
55:
49:
48:
45:
41:
40:
33:
29:
28:
24:
23:
15:
9:
6:
4:
3:
2:
637:
626:
623:
622:
620:
606:
602:
598:
594:
590:
586:
579:
572:
564:
560:
553:
537:
533:
529:
523:
510:
504:
500:
496:
492:
488:
481:
467:
463:
457:
449:
445:
441:
437:
433:
429:
422:
414:
410:
403:
401:
399:
390:
383:
367:
363:
359:
353:
340:
334:
330:
326:
319:
311:
307:
303:
299:
295:
291:
284:
280:
272:
270:
265:
263:
258:
256:
252:
241:
239:
235:
225:
216:
213:
210:
208:
204:
194:
185:
176:
174:
170:
169:
164:
159:
157:
153:
149:
145:
141:
137:
133:
129:
125:
121:
117:
105:
102:
98:
95:
92:
88:
83:
79:
76:
73:
71:
67:
62:
59:
56:
54:
50:
46:
42:
38:
34:
30:
25:
20:
588:
584:
571:
563:ResearchGate
562:
552:
540:. Retrieved
536:the original
532:Enzyme India
531:
522:
512:, retrieved
490:
480:
469:. Retrieved
465:
456:
431:
427:
421:
413:ResearchGate
412:
388:
382:
370:. Retrieved
366:the original
362:Enzyme India
361:
352:
342:, retrieved
328:
318:
293:
289:
283:
266:
259:
247:
232:As with all
231:
222:
214:
211:
200:
191:
182:
166:
160:
150:, including
115:
114:
528:"Pectinase"
358:"Pectinase"
262:anthocyanin
144:fruit juice
94:Swiss-model
27:Identifiers
514:2021-10-20
471:2021-10-20
434:: 213–94.
344:2021-10-20
296:: 213–94.
275:References
207:hydrolysis
136:pectolyase
116:Pectinases
90:Structures
85:Search for
64:Other data
130:found in
70:EC number
625:EC 3.2.1
619:Category
605:90607593
542:26 March
372:26 March
205:through
165:such as
104:InterPro
75:3.2.1.15
32:Organism
448:8213306
310:8213306
269:retting
234:enzymes
120:enzymes
100:Domains
53:UniProt
603:
505:
446:
335:
308:
203:pectin
173:hyphae
156:sapota
152:apples
124:pectin
58:P26213
44:Symbol
601:S2CID
581:(PDF)
251:purée
163:fungi
148:fruit
146:from
132:plant
544:2010
503:ISBN
444:PMID
374:2010
333:ISBN
306:PMID
154:and
126:, a
47:pgaI
593:doi
495:doi
436:doi
298:doi
621::
599:.
589:16
587:.
583:.
561:.
530:.
501:,
489:,
464:.
442:.
432:39
430:.
411:.
397:^
360:.
327:,
304:.
294:39
292:.
238:pH
607:.
595::
565:.
546:.
497::
474:.
450:.
438::
415:.
376:.
312:.
300::
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.