Record Details

Potential Application of Pectinase in Developing Functional Foods.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/14093/
https://dx.doi.org/10.1146/annurev-food-030212-182525
 
Title Potential Application of Pectinase in Developing
Functional Foods.
 
Creator Mahejibin, Khan
Nakkeeran, E.
Umesh Kumar, S.
 
Subject 05 Enzymes
04 Functional foods
 
Description 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.
 
Date 2013
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14093/1/Annu.%20Rev.%20Food%20Sci.%20Technol.%202013.%20421%E2%80%9334.pdf
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.