Enzymatic Characterization of Pectinex XXL, a Pectinase Produced by Aspergillus niger, and Its Application in Fruit Juice Production
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Abstract:
Pectinex XXL, a commercially prepared pectinase, was investigated for its potential application in the fruit juice industry. Polygalacturonic acid was used as the substrate for determining the enzymatic properties of Pectinex XXL using the DNS method. According to the results, the optimal pH for Pectinex XXL activity was 4.5, and the enzyme was stable in the pH range of 3.0~4.5. The optimal pH and pH stability range are consistent with those of some tropical and subtropical fruits. The optimal temperature for Pectinex XXL activity was 60 ℃, and the enzyme remained stable after one hour in a water bath set at 40 ℃. Additionally, the enzymatic activity was not inhibited in the presence of 1 mmol/L of Na+, Mg2+, Ba2+, Co2+, Zn2+, and Fe2+, whereas it was slightly inhibited in the presence of 2 mmol/L of K+ and Fe2+ and partially inhibited in the presence of 1 and 2 mmol/L of Ca2+ and Mn2+, demonstrating its good stability in acids and excellent thermal catalytic performance. Based on the above experimental results, depectinization experiments were performed on plantain and cherry tomato juices using different amounts of Pectinex XXL. After one hour reaction with 16 U/mL of the enzyme, the yields of the plantain and cherry tomato juices were substantially increased by 119.03% and 15.97%, respectively, while their light transmittance was remarkably enhanced by 37.65% and 12.35%, respectively. Furthermore, the enzyme reduced the viscosity of the plantain and cherry tomato juices by 88.29% and 29.50%, respectively. The juice production experiments confirmed that this enzyme can significantly improve the yield and light transmittance of plantain juice, while effectively reducing its viscosity. These findings indicate the potential of Pectinex XXL in the industrial production of plantain juice.
