Study of the Pectolytic Pool Produced by Aspergillus sojae in Submerged Cultures with Orange Peel

FRATEBIANCHI DE LA PARRA, DANTE; CRESPO, JUAN MANUEL; ARTURI, TATIANA; VITA, CAROLINA; CAVALITTO, SEBASTIÁN FERNANDO; TARI, CANAN

Kusadasi

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

Pectinases include a number of related enzymes involved in the degradation of pectic substances. Polygalacturonases and pectin-lyases break the [1→4]α-glycosidic linkages between galacturonic acid residues of pectin, and depending on whether they cleave pectin?s backbone randomly or act in the terminal residue, these enzymes are termed endo- or exo-, respectively. Pectin-methyl-esterases de-esterify pectin by removing the methoxyl groups from the galacturonic acid residues. These enzymes are widely used for many purposes, such as fruit juice extraction and clarification, and wine clarification, among other uses. Filamentous fungi such as Aspergillus and Penicillum are known to be some of the main producers of pectolytic enzymes. In this study, a screening of different pectolytic activities in a crude extract from submerged cultures of the filamentous fungi Aspergillus sojae was performed, using orange peel as the sole carbon source of the cultures.