89
Bacillus species. Joshi et al. (2011) studied on the pH and temperature of the acidic
pectinases (pectin methyl esterase, PME) from Aspergillus niger and showed that at
30 °C, pectinase activity remained stable and constant up to 6 h at 40 °C and 2 h at
50 °C for all incubation time and decreased for other temperature, whereas at
pH 3.5, the maximum activity of pectinase was achieved and the optimal pH was
varied from 3.8 to 9.5 depending on the type of enzyme. This is supported by a
study from Naidu and Panda (1998) where they found that the optimum pH and
temperature for acidic pectinases, PMG, PG, pectin lyase (PL), were 2.23 and 23 °
C, 4.8 and 28 °C, and 3.9 and 29 °C, respectively. In one study conducted by
Kashyap et al. (2000), alkaline pectinase produced by Bacillus sp. achieved stability
of pH and temperature at neutral pH (7.2) with the incubation temperature of 37 °C,
Fig. 6.1 Mode of action of pectinases: (a) R = H for PG and CH 3 for PMG; (b) PE; and (c) R = H
for PGL and CH 3 for PL. The arrow indicates the place where the pectinase reacts with the pectic
substances. PMG polymethylgalacturonases, PG polygalacturonases, PE pectinesterase, PL pectin
lyase (Jayani et al. 2005; Pedrolli et al. 2009)
6 Fungal Pectinases: Production and Applications in Food Industries
Bacillus species. Joshi et al. (2011) studied on the pH and temperature of the acidic
pectinases (pectin methyl esterase, PME) from Aspergillus niger and showed that at
30 °C, pectinase activity remained stable and constant up to 6 h at 40 °C and 2 h at
50 °C for all incubation time and decreased for other temperature, whereas at
pH 3.5, the maximum activity of pectinase was achieved and the optimal pH was
varied from 3.8 to 9.5 depending on the type of enzyme. This is supported by a
study from Naidu and Panda (1998) where they found that the optimum pH and
temperature for acidic pectinases, PMG, PG, pectin lyase (PL), were 2.23 and 23 °
C, 4.8 and 28 °C, and 3.9 and 29 °C, respectively. In one study conducted by
Kashyap et al. (2000), alkaline pectinase produced by Bacillus sp. achieved stability
of pH and temperature at neutral pH (7.2) with the incubation temperature of 37 °C,
Fig. 6.1 Mode of action of pectinases: (a) R = H for PG and CH 3 for PMG; (b) PE; and (c) R = H
for PGL and CH 3 for PL. The arrow indicates the place where the pectinase reacts with the pectic
substances. PMG polymethylgalacturonases, PG polygalacturonases, PE pectinesterase, PL pectin
lyase (Jayani et al. 2005; Pedrolli et al. 2009)
6 Fungal Pectinases: Production and Applications in Food Industries