85
© The Author(s), under exclusive license to Springer Nature
Switzerland AG 2021
X. Dai et al. (eds.), Fungi in Sustainable Food Production, Fungal Biology,
https://doi.org/10.1007/978-3-030-64406-2_6
Chapter 6
Fungal Pectinases: Production
and Applications in Food Industries
Hamizah Suhaimi, Daniel Joe Dailin, Roslinda Abd Malek,
Siti Zulaiha Hanapi, Kugan Kumar Ambehabati, Ho Chin Keat,
Shanmuga Prakasham, Elsayed Ahmed Elsayed, Mailin Misson,
and Hesham El Enshasy
6.1 Introduction
Since 1968 until now, many studies had been done on pectinolytic enzyme or pectinase enzyme for commercial, eco-friendly, and applications in fruit or vegetable
processing industries (Solis-Pereyra et al. 1993; Kashyap et al. 2001; Pedrolli et al.
2009). Nowadays, filamentous fungi are widely used in commercial enzyme proH. Suhaimi · D. J. Dailin · R. A. Malek · S. Z. Hanapi · K. K. Ambehabati · H. C. Keat
S. Prakasham
Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM),
Johor Bahru, Malaysia
School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi
Malaysia (UTM), Johor Bahru, Malaysia
E. A. Elsayed
Bioproducts Research Chair, Zoology Department, Faculty of Science, King Saud University,
Riyadh, Kingdom of Saudi Arabia
M. Misson
Biotechnology Research Institute, Universiti Malaysia Sabah, Jalan UMS,
Kota Kinabalu, Sabah, Malaysia
H. El Enshasy (*)
Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM),
Johor Bahru, Malaysia
School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi
Malaysia (UTM), Johor Bahru, Malaysia
Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and
Technology Applications (CSAT), New Burg Al Arab Alexandria, Egypt
e-mail: henshasy@ibd.utm.my
© The Author(s), under exclusive license to Springer Nature
Switzerland AG 2021
X. Dai et al. (eds.), Fungi in Sustainable Food Production, Fungal Biology,
https://doi.org/10.1007/978-3-030-64406-2_6
Chapter 6
Fungal Pectinases: Production
and Applications in Food Industries
Hamizah Suhaimi, Daniel Joe Dailin, Roslinda Abd Malek,
Siti Zulaiha Hanapi, Kugan Kumar Ambehabati, Ho Chin Keat,
Shanmuga Prakasham, Elsayed Ahmed Elsayed, Mailin Misson,
and Hesham El Enshasy
6.1 Introduction
Since 1968 until now, many studies had been done on pectinolytic enzyme or pectinase enzyme for commercial, eco-friendly, and applications in fruit or vegetable
processing industries (Solis-Pereyra et al. 1993; Kashyap et al. 2001; Pedrolli et al.
2009). Nowadays, filamentous fungi are widely used in commercial enzyme proH. Suhaimi · D. J. Dailin · R. A. Malek · S. Z. Hanapi · K. K. Ambehabati · H. C. Keat
S. Prakasham
Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM),
Johor Bahru, Malaysia
School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi
Malaysia (UTM), Johor Bahru, Malaysia
E. A. Elsayed
Bioproducts Research Chair, Zoology Department, Faculty of Science, King Saud University,
Riyadh, Kingdom of Saudi Arabia
M. Misson
Biotechnology Research Institute, Universiti Malaysia Sabah, Jalan UMS,
Kota Kinabalu, Sabah, Malaysia
H. El Enshasy (*)
Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM),
Johor Bahru, Malaysia
School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi
Malaysia (UTM), Johor Bahru, Malaysia
Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and
Technology Applications (CSAT), New Burg Al Arab Alexandria, Egypt
e-mail: henshasy@ibd.utm.my