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Effect of Celluclast 1.5L on the physicochemical characterization of gold kiwifruit pectin

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Authors
Yuliarti, O, Matia-Merino, L, Goh, KKT, Mawson, JA, Brennan, CS
Date
2011-09-27
Type
Journal Article
Collections
Department of Wine, Food and Molecular Biosciences
Keywords
pectin, gold kiwifruit, pectin extraction, enzyme concentration, molecular weight, galacturonic acid, viscosity
Fields of Research
ANZSRC::3101 Biochemistry and cell biology, ANZSRC::3107 Microbiology, ANZSRC::3404 Medicinal and biomolecular chemistry
Abstract
The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration affected the pectin yield and pectin physicochemical properties. The viscosity of extracted pectin was largely dependent on the enzyme concentration. Celluclast 1.5L with medium concentration exhibited the highest viscosity. Varying the enzyme concentration also influenced the molecular weight distribution. High molecular weight (Mw) pectin (1.65 × 106 g/mol) was obtained when the medium concentration was used. Overall, the study clearly reflects the importance of taking into consideration the amount of cellulytic enzyme added in order to determine the final quality of pectin.
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Permalink
https://hdl.handle.net/10182/10070
Source DOI
10.3390/ijms12106407
Rights
© 2011 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
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