Fungal pectinases in food technology
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Mohamed Bassim Atta [1] ; Fernanda Ruiz-Larrea [2]
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[1] Tanta University
Tanta University
Egipto
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[2] Universidad de La Rioja
Universidad de La Rioja
Logroño, España
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- Localización: Pectins: the new-old polysaccharides / coord. por Martin Alberto Masuelli, 2022, ISBN 978-1-83969-596-4, págs. 55-82
- Idioma: inglés
- Enlaces
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Resumen
Pectins contribute to the firmness of plant tissues and confer rigidity to cell walls, protecting the plant from droughts and withering. Fungi have been endowed with an array of extracellular pectolytic enzymes that provide them valuable tools for infecting their host. Pectolytic enzymes are broadly referred to as “pectinases” because they act upon pectin and pectic substances. Pectinases are the most frequently and widely used enzymes in food processing and winemaking. Currently, pectinases are applied in the food industry either to create new products or to improve physicochemical and organoleptic characteristics of conventional products, as well as to increase the yield. This review aims at casting some light on the classification and biochemical aspects of pectinases, especially those of interest in winemaking and food industries. Additionally, it gives a comprehensive summary of current applications of fungal pectinases in the field of food and beverage technology.
