Evaluation of pectin enzymatic extraction by a recombinant polygalacturonase (PGI) from apples and pears pomace of Argentinean production and characterization of the pectin extracted

FRANCHI, LUISA; MARZIALETTI, MB; ROJAS, NATALIA LORENA; POSE, GRACIELA NOEMI; CAVALITTO, SEBASTIÁN FERNANDO

Kusadasi

Congreso; International Food Congress. Novel Approaches in Food Industry (NAFI 2014); 2014

Argentina produces 1.8 million tons annually of pome fruit, distributed almost equally between apple and pear. These fruits produced in the Alto Valle of Río Negro are already a registered brand in the world of fruit. A polygalacturonase (PGasa), called PGI, produced a great interest because it has a large potential for the application to industrial processes, particularly those involving fruit production in this region (such as pectin extraction). PGI was cloned and expressed in a vector (pYES2) for Saccharomyces cerevisiae. The objective was to evaluate the pectin enzymatic extraction by recombinant PGI from apples and pears pomace, and to characterize the pectin extracted. The performance of PGI extraction process was compared to the traditional chemical extraction process and to the enzymatic extraction with commercial enzymes. It was determined the degree of esterification (DE) and the content of uronic acids from the pectin obtained. In all cases, the extraction with the PGI enzyme was increased. Pectins obtained are of high methoxyl showing a DE> 50%. PGI provided optimal conditions to perform pectin enzymatic extraction and to convert a current residue into a sub-product.