Multicatalytic enzyme preparations as effective alternative to acid in pectin extraction

• Applied enzyme preparations enabled complete extraction of apple pectin.
• Enzymatically extracted pectin has higher molecular mass than conventional pectin.
• Enzymatically extracted pectin is rich in typical saccharides: GalA, Rha and Ara.
• Enzymatic extraction proceeds under mild conditions (pH 4.5, 50 °C).
• Enzymatic extraction does not need material disintegration, reduces waste volumes.

Commercially available enzymatic preparations Celluclast, Econase and Viscoferm were applied to pectin isolation from apple pomace and compared to the conventional acid based extraction. All the enzymatic preparations were thoroughly characterized in respect of the glycosyl hydrolase activities: polygalacturonase, pectinesterase, cellulase, xylanase, 1,3-β-glucanase, arabanase, mannanase and rhamnogalacturonase. All the preparations effectively released pectin, even from nonhomogenized and nonbuffered material. The highest pectin yield was achieved for Celluclast (18.95%) and Viscoferm (17.86%), which was significantly higher than for acidic method (14.52%). The most important activities crucial for effective pectin extraction were xylanase and cellulase. Enzymatically isolated pectins had higher molecular weight (Mp), galacturonic acid, protein and ash content, lower water content and were comparably or less soluble than the pectin from acidic isolation. Enzymatic pectin extraction eliminates serious disadvantages of the acidic process, such as requirement for high temperatures, low pH, equipment corrosion and large volumes of sewage that needs neutralization. Therefore it represents a favorable alternative to the conventional methods.

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