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. 2013:2013:435154.
doi: 10.1155/2013/435154. Epub 2013 Apr 17.

Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels

María A Martos  1 , Emilce R Zubreski, Oscar A Garro, Roque A Hours
Affiliations

Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels

María A Martos et al. Biotechnol Res Int. 2013.

Abstract

Wickerhamomyces anomalus is pectinolytic yeast isolated from citrus fruits peels in the province of Misiones, Argentine. In the present work, enzymes produced by this yeast strain were characterized, and polygalacturonase physicochemical properties were determined in order to evaluate the application of the supernatant in the maceration of potato tissues. W. anomalus was able to produce PG in liquid medium containing glucose and citrus pectin, whose mode of action was mainly of endo type. The supernatant did not exhibit esterase or lyase activity. No others enzymes, capable of hydrolyzing cell wall polymers, such as cellulases and xylanases, were detected. PG showed maximal activity at pH 4.5 and at temperature range between 40°C and 50°C. It was stable in the pH range from 3.0 to 6.0 and up to 50°C at optimum pH. The enzymatic extract macerated potato tissues efficiently. Volume of single cells increased with the agitation speed. The results observed make the enzymatic extract produced by W. anomalus appropriate for future application in food industry, mainly for the production of fruit nectars or mashed of vegetables such as potato or cassava, of regional interest in the province of Misiones, Argentine.

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Figures

Figure 1
Figure 1
Degradation of polygalacturonic acid with the extract enzymatic of W. anomalus. Symbols: (-▲-) viscosity decrease, (-■-) reducing groups.
Figure 2
Figure 2
Thin-layer chromatography of the degradation products during enzymatic digestion of PGA solution with the extract enzymatic of W. anomalus. Numbers below each line indicate the reaction time.
Figure 3
Figure 3
Effect of pH on PG activity produced by W. anomalus.
Figure 4
Figure 4
Effect of pH on PG stability produced by W. anomalus.
Figure 5
Figure 5
Effect of temperature on PG activity produced by W. anomalus.
Figure 6
Figure 6
Effect of temperature on PG stability produced by W. anomalus. Symbols: (◆) 45°C, (■) 50°C, (▲) 55°C, (●) 60°C.
Figure 7
Figure 7
Decanted free cells after enzymatic maceration of potato tissue with the EE of W. anomalus. Left: negative control.
Figure 8
Figure 8
Volume of single cells as a function of reaction time at different agitation speeds, during maceration of potato tissues with enzymatic extract of W. anomalus.
Figure 9
Figure 9
Kinetics of maceration process from potato tissues with the enzymatic extract of W. anomalus. Symbols (rpm): 115 (◆), 130 (■), 155 (▲).
Figure 10
Figure 10
Residual undegraded of potato tissue as a function of agitation speeds after 300 min of time reaction with the enzymatic extract of W. anomalus.
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