86
duction in food and beverage industries especially those that belong to
Aspergillus family. This is due to their high capacity for enzyme production and
their safety category as GRAS (generally recognized as safe) microbes according to
the FDA (Food and Drug Administration, USA) (Schuster et al. 2002; Iwashita
2002; Leyva et al. 2017). In this regard, many studies are focusing on the
efficient production and secretion of pectinase particularly from Aspergillus
niger (Sarrouh et al. 2012; Poletto et al. 2015; Suhaimi et al. 2016; El-Enshasy
et al. 2018).
Pectinase enzyme is widely used in different applications with big market in
food processing industries (Li et al. 2012). In 2015, the market of technical
enzyme was estimated to increase at 6.6% compound annual growth rate (CAGR)
to reach $1.5 billion with the highest sales in the leather market and bioethanol
market (Sarrouh et al. 2012). The pectinase enzyme is a fundamental piece of the
nourishment industry. The assessed sale estimation of every single enzyme in
1995 was 1 billion dollar, of which 75 million dollars was for pectinases. In the
current biotechnological time, pectinase is one of the approaching chemicals demonstrating dynamic increment in their market. They kept up the normal yearly
development pace of 2.86% from USD 27.6 million in 2013 to USD 30 million in
2016, and it is assessed that by 2021, the market size of the pectinase will reach
USD 35.5 million (Global Pectinase Market Research Report 2017; Kavuthodi
and Sebastian 2018).
The technical application of pectinase in textile industry is to destabilize the
outer cell to improve fiber extraction. Furthermore, pectinase was used in food
processing especially in the juice industry for degrading the pectin which is structural polysaccharide present in the cell wall and to increase the overall juice
production. However, about 75% of pectinases in the global market are manufactured by three world’s huge enzyme producer companies, including Denmarkbased Novozymes, US-based DuPont (through May 2011 acquisition of
Denmark-based Danisco) and Switzerland-based Roche (Li et al. 2012; Sarrouh
et al. 2012).
Microbial production of pectinase includes mainly yeast and mold. Among the
genera sources, the most typically studied in the last 15 years were Erwinia,
Bacillus, Saccharomyces, Kluyveromyces, Aspergillus, Penicillium, Fusarium, and
Rhizopus (Favela-Torres et al. 2006; Khairnar et al. 2009; Soares et al. 2012). The
strains mainly used for pectinase production studies were Aspergillus sp., Penicillium
sp., and Thermoascus aurantiacus (Esawy et al. 2013). This chapter describes the
pectinase enzymes and their biochemical characteristics, fungal pectinase production, and the widespread applications of pectinases in processing industries such as
wine, fruits, vegetables, textile, tea, and animal feed.
H. Suhaimi et al.
duction in food and beverage industries especially those that belong to
Aspergillus family. This is due to their high capacity for enzyme production and
their safety category as GRAS (generally recognized as safe) microbes according to
the FDA (Food and Drug Administration, USA) (Schuster et al. 2002; Iwashita
2002; Leyva et al. 2017). In this regard, many studies are focusing on the
efficient production and secretion of pectinase particularly from Aspergillus
niger (Sarrouh et al. 2012; Poletto et al. 2015; Suhaimi et al. 2016; El-Enshasy
et al. 2018).
Pectinase enzyme is widely used in different applications with big market in
food processing industries (Li et al. 2012). In 2015, the market of technical
enzyme was estimated to increase at 6.6% compound annual growth rate (CAGR)
to reach $1.5 billion with the highest sales in the leather market and bioethanol
market (Sarrouh et al. 2012). The pectinase enzyme is a fundamental piece of the
nourishment industry. The assessed sale estimation of every single enzyme in
1995 was 1 billion dollar, of which 75 million dollars was for pectinases. In the
current biotechnological time, pectinase is one of the approaching chemicals demonstrating dynamic increment in their market. They kept up the normal yearly
development pace of 2.86% from USD 27.6 million in 2013 to USD 30 million in
2016, and it is assessed that by 2021, the market size of the pectinase will reach
USD 35.5 million (Global Pectinase Market Research Report 2017; Kavuthodi
and Sebastian 2018).
The technical application of pectinase in textile industry is to destabilize the
outer cell to improve fiber extraction. Furthermore, pectinase was used in food
processing especially in the juice industry for degrading the pectin which is structural polysaccharide present in the cell wall and to increase the overall juice
production. However, about 75% of pectinases in the global market are manufactured by three world’s huge enzyme producer companies, including Denmarkbased Novozymes, US-based DuPont (through May 2011 acquisition of
Denmark-based Danisco) and Switzerland-based Roche (Li et al. 2012; Sarrouh
et al. 2012).
Microbial production of pectinase includes mainly yeast and mold. Among the
genera sources, the most typically studied in the last 15 years were Erwinia,
Bacillus, Saccharomyces, Kluyveromyces, Aspergillus, Penicillium, Fusarium, and
Rhizopus (Favela-Torres et al. 2006; Khairnar et al. 2009; Soares et al. 2012). The
strains mainly used for pectinase production studies were Aspergillus sp., Penicillium
sp., and Thermoascus aurantiacus (Esawy et al. 2013). This chapter describes the
pectinase enzymes and their biochemical characteristics, fungal pectinase production, and the widespread applications of pectinases in processing industries such as
wine, fruits, vegetables, textile, tea, and animal feed.
H. Suhaimi et al.