GIDA ATIKLARININ PEKTİNAZ ENZİMİ ÜRETİMİNDE KULLANIMI

Yıl 2016, Cilt: 41 Sayı: 4, 259 - 266, 01.08.2016

Sibel Uzuner Deniz Çekmecelioğlu

Öz

-

Anahtar Kelimeler

Pektinolitik enzimler, tarımsal-gıda atıkları, biyodönüflüm, lignoselülozik biyokütle

UTILIZATION OF FOOD WASTES IN PECTINASE PRODUCTION

Öz

Rapid advances in fermentation technology, increasing application areas of enzymes (such as food,environmental, chemical, pharmaceuticals) and high cost of enzymes have gradually caused increasedacceleration of studies in this area. Therefore, optimization of fermentation conditions and utilizationof inexpensive raw materials as a carbon source for growth of microorganisms have leading priority inorder to meet the increasing demand and reduce the enzyme production costs. Annual production ofagricultural wastes is 25 million tons in Turkey, however due to their limited industrial use, these wastesstill cause environmental and health threat. In this review, production of pectinase enzyme, widelyused in food industry, has been discussed in terms of carbon sources being used during production,the potential usage of agro-food wastes was evaluated and new raw materials have been recommended.In addition, examples of pectinase application to food industry were also included

Anahtar Kelimeler

Pectinolytic enzymes, agro-food wastes, bioconversion, lignocellulosic biomass

Kaynakça

• Kıran ÖE, Çömlekçioğlu U, Dostbil N. 2006. Bazı mikrobiyal enzimler ve endüstrideki kullanım alanları. KSÜ, Fen ve Mühendislik Dergisi, 9(1): 12-19.
• Polaina J (ed), MacCabe AP (ed). 2007. Industrial Enzymes, Structure, Function and Applications. Springer, Dordrecht, The Netherlands, 633 p.
• Alkorta I, Garbisu C, Liama MJ, Serra JL. 1998. Industrial applications of pectin enzymes: A review. Process Biochem, 33(1): 21-28.
• Jayani RS, Saxena S, Gupta R. 2005. Microbial pectinolytic enzymes: A review. Process Biochem, 40: 2931-2944.
• Saha BC. 2003. Hemicelluloses bioconversion. J Ind Microbiol Biotechnol, 30: 279-291.
• Arslan Y. 2007. Fındık kabuğunun etil alkol üretiminde kullanılabilirliği. Gazi Üniversitesi Fen Bilimleri Enstitüsü Kimya Mühendisliği Anabilim Dalı Doktora Tezi, Ankara, Türkiye, 341 s. 7. Uçan F, Akyıldız A. 2012. Meyve suyu sanayiinde enzimatik uygulamalar. GIDA, 37 (6): 363-370.
• Sanchez S, Demain AL. 2002. Metabolic regulation of fermentation processes. Enzym Microb Technol, 31: 895-906.
• Perlack RD, Wright RL, Turhollow AF, Graham RL, Stokes BJ, Erbach DC. 2005. Biomass As Feedstock For A Bioenergy and Bioproducts Industry: The Technical Feasibility of A Billion-ton Annual Supply, USDA, Tennessee, USA. http:// www.feedstockreview.ornl.gov/pdf/billion ton vision.pdf (Eriflim tarihi 01.04.2005).
• TUİK. 2012. Belediye Atık İstatistikleri, Sayı 16170. http://www.tuik.gov.tr/PreHaberBultenleri. do?id=16170 (Eriflim tarihi 20.02.2014).
• Joshi M, Nerurkar M, Adıvarekar R. 2013. Use of citrus limetta peels for pectinase production by marine Bacillus subtilis. Innovat Rom Food Biotechnol, 12: 75-83.
• Rangarajan V, Rajasekharan M, Ravichandran R, Sriganesh K, Vaitheeswaran V. 2010. Pectinase production from orange peel extract and dried orange peel solid as substrates using Aspergillus niger. Int J Biotech Biochem, 6: 445-453.
• Mojsov K. 2010. Experimental investigations of submerged fermentation and synthesis of pectinolytic enzymes by Aspergillus niger: Effect of inoculum size and age of spores. Appl Technol Innov, 2(2): 40-46.
• Ahlawat S, Dhiman SS, Battan B, Mandhan RP. Sharma J. 2009. Pectinase production by Bacillus subtilisand its potential application in biopreparation of cotton and micropoly fabric. Process Biochem, 44: 521-526.
• Pericin DM, Madarev SZ, Radulovic LM, Skrinjar M. 2007. Production of exo-pectinase by Penicillium roqueorti using pumkin oil cake. Proc Nat Sci, 113: 313-320.
• Li Z, Bai Z, Zhang B, Xie H, Hu O, Hao C, Xue W, Zhang H. 2005. Newly isolated Bacillus gibsonii S-2 capable of using sugar beet pulp for alkaline pectinase production. World J Microbiol Biotechnol, 21: 1483-1486.
• Joshi VK, Parmar M, Rana NS. 2006. Pectin esterase production from apple pomace in solid-state and submurged fermentations. Food Technol Biotechnol, 44(2): 253-256.
• Palaniyappan M, Vijayagopal V, Viswanathan R, Viruthagiri T. 2009. Screening of natural substrates and optimization of operating variables on the production of pectinase by submerged fermentation using Aspergillus niger MTCC 281. Afr Biotechnol, 8 (4): 682-686.
• Sharma DC, Satyanarayana T. 2012. Biotechnological potential of agro residues for economical production of thermoalkali-stable pectinase by Bacillus pumilus dcsr1 by solid-state fermentation and its efficacy in the treatment of ramie fibres. Enzym Res, doi: 10.1155/2012/281384. 20. Khairnar Y, Krishna V, Boraste A, Gupta N, Trivedi S, Patil P, Gupta G, Gupta M, Jhadav A, Mujapara A, Joshi B, Mishra D. 2009. Study of pectinase production in submerged fermentation using different strains of Aspergillus niger. Int J Microbiol Res, 1(2): 13-17.
• Favela-Torres E, Volke-Sepulveda T, Viniegra- Gonzales G. 2006. Production of hydrolytic depolymerizing pectinases. Biotechnol, 44(2): 221-227.
• Kaur G, Satyanarayana T. 2004. Production of extracellular pectinolytic, cellulolytic, xylanolytic enzyme by thermophilic mould Sporotrichum thermophileApinis in solid state fermentation. Ind J Biotechnol, 3: 552-557.
• Patil SR, Dayanand A. 2006. Optimization of process for the production of fungal pectinases from deseeded sunflower head in submerged and solid-state conditions. Bioresour Technol, 97: 2340-2344.
• Mukesh Kumar DJ, Saranya GM, Suresh K, Andal Priyadharshini D, Rajakumar R, Kalaichelvan PT. 2012. Production and optimization of pectinase from Bacillus sp. MFW7 using Cassava Waste. Asian J Plant Sci Res, 2 (3): 369-375.
• Andrade MVV, Delatorre AB, Ladeira SA, Martins MLL. 2011. Production and partial characterization of alkaline polygalacturonase secreted by thermophilic Bacillus sp. SMIA-2 under submerged culture using pectin and corn steep liquor. Cienc Technol Aliment Campinas, 31(1): 204-208.
• Jayani RS, Shukla SK, Gupta R. 2010. Screening of bacterial strains for polygalacturonase activity: Its production by Bacillus sphaericus (MTCC 7542). Enzym Res, doi: 10.4061/2010/306785.
• Gogus N, Taze BH, Demir H, Tari C, Unluturk S, Lahore MF. 2014. Evaluation of orange peel, an industrial waste, for the production of Aspergillus sojaepolygalacturonase considering both morphology and rheology effects. Turkish J Biol, 38: 537-548. 28. Uzuner S, Cekmecelioglu D. 2015. Enhanced pectinase production by optimizing fermentation conditions of Bacillus subtilis growing on hazelnut shell hydrolyzate. J Mol Catal B: Enzym, 113: 62-67.
• Demir H, Tari C. 2016. Bioconversion of wheat bran for polygalacturonase production by Aspergillus sojaein tray type solid-state fermentation. Int Biodeter Biodegr, 106: 60-66.
• Kapoor M, Beg QK, Brushan B, Dadhich KS, Hoondal GS. 2000. Production and partial purification and characterization of a thermo-alkali stable polygalacturonase from Bacillus sp.MG-cp-2. Process Biochem, 36: 467-473.
• Sharma DC, Satyanarayana T. 2006. A marked enhancement in the production of a highly alkaline and thermostable pectinase by Bacillus pumilus dcsr 1 in submerged fermentation by using statistical methods. Bioresour Technol, 97: 727-733.
• Pereira SS, Torres EF, Gonzalez GV, Rojas MG.1993. Effect of different carbon sources on the synthesis of pectinase by Aspergillus niger in submerged and solid fermentations. Appl Microbiol Biotechnol, 39: 36-41.
• Larios G, Garcia JM, Huiton C. 1989. Endopolygalacturonase production from untreated lemon peel by Aspergillus sp CH-Y-1043. Biotechnol Lett, 11: 729-734.
• Federici F, Petruccioli M. 1985. Growth and polygalacturonase production by Aureobasidium pullulanson orange peel waste. Microb Alim Nutri, 3: 39-46.
• Fonseca MJV, Said S. 1995. The pectinase produced by Tubercularia vulgaris in submerged culture using pectin or orange-pulp pellets as indutor. Appl Microbiol Biotechnol, 42: 32-35.
• Lee WC, Yusof S, Hamid NSA, Baharin BS. 2006. Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). J Food Eng, 73: 55-63.
• Sandri IG, Fontana RC, Barfknecht DM, Da Silveira MM. 2011. Clarification of fruit juices by fungal pectinases. LWT-Food Sci Technol, 44: 2217-2222.
• Carr JG. 1985. Tea, coffee and cocoa, In: B.J.B. Wood (Editor), Microbiology of fermented foods (vol.2), London: Elsevier Science Ltd.
• Murthy PS, Naidu MM. 2011. Improvement of robusta coffee fermentation with microbial enzymes. Eur J Appl Sci, 3: 130-139.
• Najafian L, Ghodsvali A, Khodaparast MHH, Diosady LL. 2009. Aqueous extraction of virgin olive oil using industrial enzymes. Food Res Int, 42: 171-175.
• Nagar S, Mittal A, Gupta VK. 2012. Enyzmatic clarification of fruit juices (apple, pineapple, and tomato) using purified Bacillus pumilus SV-85S xylanase. Biotechnol Bioprocess Eng, 17: 1165-1175. 42. Gonzales MF, Ubeda JF, Vasudevan TG, Cordero Otero RR, Briones AI. 2004. Evaluation of polygalacturonase activity in Saccharomyces cerevisiawine starins. FEMS Microbiol Lett, 237: 261-266.
• Koffi EK, Sims CA, Bates RP. 1991. Viscosity reduction and prevention of browning in the preparation of clarified banana juice. J Food Quality, 14: 209-218.
• Rai P, Majumdar GC, Dasgupta S, De S. 2004. Optimizing pectinase usage in pretreatment of mosambi juice for clarification by response surface methodology. J Food Eng, 64: 397-403.
• Sin HN, Yusof S, Hamid NSA, Rahman RA. 2006. Optimization of enzymatic clarification of sapodilla juice using response surface methodology. J Food Eng, 73: 313-319.
• Chen X, Xu F, Qin W, Ma L, Zheng Y. 2012. Optimization of enzymatic clarification of green asparagus juice using response surface methodology. J Food Sci, 77(6): 665-670.
• Uzuner S, Cekmecelioglu D. 2015. Optimizing clarification of carrot juice by bacterial crude pectinase. Int J Food Sci Technol, 50: 2707-2712.
• Mantovani CF, Geimba MP, Brandelli A. 2005. Enzymatic clarification of fruit juices by fungal pectin lyase. Food Biotechnol, 19(3): 173-181.
• Kareem SO, Adebowale AA. 2007. Clarificaation of orange juice by crude fungal pectinase from citrus peel. Nigerian Food J, 25(1): 130-137.
• Nadaroğlu H, Taflkın E, Adıgüzel A, Güllüce M, Demir N. 2010. Production of a novel pectin lyase from Bacillus pumilus (P9), purification and characterization and fruit juice application. Rom Biotech Lett, 15(2): 5167-5176.
• Swain MR, Ray RC. 2010. Production, characterization and application of a thermostable exo-polygalacturonase by Bacillus subtilis CM5. Food Biotechnol, 24: 37-50.
• Joshi VK, Parmar M, Rana N. 2011. Purification and characterization of pectinase produced from apple pomace and evaluation of its efficacy in fruit juice extraction and clarification. Indian J Nat Prod Resour, 2(2): 189-197.
• Kumar S, Sharma HK. 2015. Enzymatic degumming of pineapple (Ananas comosus) mill juice using crude and commercial enzymes. Food Measure, 9: 414-425.
• Anuradha K, Naga Padma P, Venkateshwar S, Reddy G. 2016. Mango juice clarification with polygalacturonase produced by Aspergillus awamoriMTCC 9166-optimization of conditions. Int Food Res J, 23(1): 147-151.