Endo-xylanase and endo-cellulase-assisted extraction of pectin from apple pomace

•Degradation of xylans is crucial for efficient pectin extraction from apple pomace.•50 U endo-xylanase per gram apple pomace ensures 19.8% pectin extraction efficiency.•50 U endo-cellulase per gram apple pomace provides 15% pectin extraction efficiency.•Cooperation of cellulase and xylanase decreases pectin extraction efficiency.•Mass and composition of pectin extracted with cellulase and xylanase are different.

Pectins were extracted from apple pomace with monoactive preparation of endo-xylanase and endo-cellulase. The process was conducted for 10 h in conditions of pH 5.0 at 40 °C, with constant shaking. Endo-xylanase application resulted in the highest extraction efficiency of pectins (19.8%). The obtained polymer was characterised by a very high molecular mass, high level of neutral sugars – mainly arabinose, galactose and glucose, and very high DM (73.4). It also contained the highest level of protein and phenols. Pectin extracted with endo-cellulase had 1.5 fold lower molecular mass but contained significantly more GalA (70.5%) of a high degree of methylation (66.3%). The simultaneous application of both enzymatic preparations resulted in their cooperation, leading to a decrease of both the extraction efficiency and the molecular mass of pectin. However, this pectin was distinguished by the highest GalA (74.7%) and rhamnose contents.