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Pectinase enzymes used today are naturally produced by fungi and yeasts (50%), insects, bacteria and microbes (35%) and various plants (15%), [4] but cannot be synthesized by animal or human cells. [5] In plants, pectinase enzymes hydrolyze pectin that is found in the cell wall, allowing for new growth and changes to be made.
These enzymes degrade complex organic matter such as cellulose and hemicellulose into simple sugars that enzyme-producing organisms use as a source of carbon, energy, and nutrients. [2] Grouped as hydrolases, lyases, oxidoreductases and transferases, [1] these extracellular enzymes control soil enzyme activity through efficient degradation of ...
Water extract of aiyu seeds is traditionally used in Taiwan to make aiyu jelly, where the extract gels without heating due to low-ester pectins from the seeds and the bivalent cations from the water. [23] Pectin is used in confectionery jellies to give a good gel structure, a clean bite and to confer a good flavour release.
The alkaline pectinase is inappropriate for use in the food industry due to the acidic pH of fruit juices. However, they have a very high demand in the textile industries. They are used for retting of plant fibers such as ramie , sunn hemp , jute , flax and hemp .
Pectic acid, also known as polygalacturonic acid, is a water-soluble, transparent gelatinous acid existing in over-ripe fruit and some vegetables. It is a product of pectin degradation in plants, and is produced via the interaction between pectinase and pectin (the latter being common in the wine-making industry.) In the early stage of ...
Phytase is used as an animal feed supplement – often in poultry and swine – to enhance the nutritive value of plant material by liberation of inorganic phosphate from phytic acid (myo-inositol hexakisphosphate). Phytase can be purified from transgenic microbes and has been produced recently in transgenic canola, alfalfa and rice plants. [34]
Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.
Ribbon representation of the Streptomyces lividans β-1,4-endoglucanase catalytic domain - an example from the family 12 glycoside hydrolases [1]. Cellulase (EC 3.2.1.4; systematic name 4-β-D-glucan 4-glucanohydrolase) is any of several enzymes produced chiefly by fungi, bacteria, and protozoans that catalyze cellulolysis, the decomposition of cellulose and of some related polysaccharides: