107
6.4.5 Chocolate Processing
In cocoa fermentation, several microorganisms are necessary to generate the chocolate flavor. The microorganism is involved in the degradation of the cocoa pulp by
liberating pectinase and standard grade one quality of cocoa beans is obtained with
premium flavor (Schwan and Wheal 2004; Kubra et al. 2018). A study done by
Bhumibhamon and Jinda (1997) observed the effects of soaking cocoa beans in
200 ppm pectinase enzyme and the quality of fermented cocoa beans with no slaty
and mold beans under acceptable pH values of 5.49 and 5.92. The addition of pectin
lyase in a concentration between 0.5% and 1.0% at a certain time during the fermentation process lowers the drying time of the cocoa bean and thus improve the chocolate quality (Gil et al. 2016).
6.4.6 Animal Feed Application
Other main industrial applications of the pectinase are in an animal feed processing
industry. According to Menezes-Blackburn and Greiner (2015), feed becomes the
highest expense in large-scale breeding of monogastric animals, accounting for
more than 70% of the total production cost. The application of pectinase alone has
accounted for 10% of globally produced industrial enzymes and continues to expand
over time (Kubra et al. 2018). The increase in supplement animal diets with hydrolytic enzymes is also driven by the consumer awareness in ingredient quality and
new legislation that prohibited any growth-promoting drugs and chemical substances to increase animal production (Walsh et al. 1993).
The animal feed industry uses enzymes that degrade crude fiber, starch, proteins,
and phytates. These are eventually digested or excreted by the animal with no residual effect on the products such as meat or egg (Bedford and Partridge 2001).
Currently, pectinase has been used as animal feed supplementation to enzymes to
increase nutrient absorption other than phytases, xylanases, and β-glucanases
(Kubra et al. 2018). The supplementation of feed with enzymes is also increasing
the digestive effectiveness towards undiscriminating factors naturally present in
feed ingredients (such as fiber), especially when the animal’s digestive system is not
fully efficient (Garg et al. 2016; Ojha et al. 2019). Hoondal et al. (2002) reported
that pectinase used in animal feed helps in the reduction of feed viscosity as well as
the animal feces.
According to Bedford (2018), even though the enzymes have been commercialized for over 40 years, current research is still in debate as to the use of single or
multi-enzymes that suited the best rations. Meanwhile, until 2008, the use of feed
enzymes in aquaculture is limited and even non-existent in ruminants (Barletta
2010). Jackson (2010) reported that some factors such as animal species, examination of stage of production, feed substrates, and the activity level of pectinase used
are among the factors that need to be considered to increase the efficacy of the
enzymes in combination with pectinase in animal feed.
6 Fungal Pectinases: Production and Applications in Food Industries
6.4.5 Chocolate Processing
In cocoa fermentation, several microorganisms are necessary to generate the chocolate flavor. The microorganism is involved in the degradation of the cocoa pulp by
liberating pectinase and standard grade one quality of cocoa beans is obtained with
premium flavor (Schwan and Wheal 2004; Kubra et al. 2018). A study done by
Bhumibhamon and Jinda (1997) observed the effects of soaking cocoa beans in
200 ppm pectinase enzyme and the quality of fermented cocoa beans with no slaty
and mold beans under acceptable pH values of 5.49 and 5.92. The addition of pectin
lyase in a concentration between 0.5% and 1.0% at a certain time during the fermentation process lowers the drying time of the cocoa bean and thus improve the chocolate quality (Gil et al. 2016).
6.4.6 Animal Feed Application
Other main industrial applications of the pectinase are in an animal feed processing
industry. According to Menezes-Blackburn and Greiner (2015), feed becomes the
highest expense in large-scale breeding of monogastric animals, accounting for
more than 70% of the total production cost. The application of pectinase alone has
accounted for 10% of globally produced industrial enzymes and continues to expand
over time (Kubra et al. 2018). The increase in supplement animal diets with hydrolytic enzymes is also driven by the consumer awareness in ingredient quality and
new legislation that prohibited any growth-promoting drugs and chemical substances to increase animal production (Walsh et al. 1993).
The animal feed industry uses enzymes that degrade crude fiber, starch, proteins,
and phytates. These are eventually digested or excreted by the animal with no residual effect on the products such as meat or egg (Bedford and Partridge 2001).
Currently, pectinase has been used as animal feed supplementation to enzymes to
increase nutrient absorption other than phytases, xylanases, and β-glucanases
(Kubra et al. 2018). The supplementation of feed with enzymes is also increasing
the digestive effectiveness towards undiscriminating factors naturally present in
feed ingredients (such as fiber), especially when the animal’s digestive system is not
fully efficient (Garg et al. 2016; Ojha et al. 2019). Hoondal et al. (2002) reported
that pectinase used in animal feed helps in the reduction of feed viscosity as well as
the animal feces.
According to Bedford (2018), even though the enzymes have been commercialized for over 40 years, current research is still in debate as to the use of single or
multi-enzymes that suited the best rations. Meanwhile, until 2008, the use of feed
enzymes in aquaculture is limited and even non-existent in ruminants (Barletta
2010). Jackson (2010) reported that some factors such as animal species, examination of stage of production, feed substrates, and the activity level of pectinase used
are among the factors that need to be considered to increase the efficacy of the
enzymes in combination with pectinase in animal feed.
6 Fungal Pectinases: Production and Applications in Food Industries