Effect of celluclast 1.5L on the physicochemical characterization of gold Kiwifruit pectin

Oni Yuliarti; Lara Matia-Merino; Kelvin K.T. Goh; John A. Mawson; Charles S. Brennan

doi:10.3390/ijms12106407

Effect of celluclast 1.5L on the physicochemical characterization of gold Kiwifruit pectin

Oni Yuliarti, Lara Matia-Merino, Kelvin K.T. Goh, John A. Mawson, Charles S. Brennan

Research output: Contribution to journal › Article › peer-review

28 Citations (Scopus)

Abstract

The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration affected the pectin yield and pectin physicochemical properties. The viscosity of extracted pectin was largely dependent on the enzyme concentration. Celluclast 1.5L with medium concentration exhibited the highest viscosity. Varying the enzyme concentration also influenced the molecular weight distribution. High molecular weight (M _w) pectin (1.65 × 10 ⁶ g/mol) was obtained when the medium concentration was used. Overall, the study clearly reflects the importance of taking into consideration the amount of cellulytic enzyme added in order to determine the final quality of pectin.

Original language	English
Pages (from-to)	6407-6417
Number of pages	11
Journal	International journal of molecular sciences
Volume	12
Issue number	10
DOIs	https://doi.org/10.3390/ijms12106407
Publication status	Published - Oct 2011
Externally published	Yes

Keywords

Enzyme concentration
Galacturonic acid
Gold kiwifruit
Molecular weight
Pectin
Pectin extraction
Viscosity

ASJC Scopus subject areas

Catalysis
Molecular Biology
Spectroscopy
Computer Science Applications
Physical and Theoretical Chemistry
Organic Chemistry
Inorganic Chemistry

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10.3390/ijms12106407

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title = "Effect of celluclast 1.5L on the physicochemical characterization of gold Kiwifruit pectin",

abstract = "The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration affected the pectin yield and pectin physicochemical properties. The viscosity of extracted pectin was largely dependent on the enzyme concentration. Celluclast 1.5L with medium concentration exhibited the highest viscosity. Varying the enzyme concentration also influenced the molecular weight distribution. High molecular weight (M w) pectin (1.65 × 10 6 g/mol) was obtained when the medium concentration was used. Overall, the study clearly reflects the importance of taking into consideration the amount of cellulytic enzyme added in order to determine the final quality of pectin.",

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author = "Oni Yuliarti and Lara Matia-Merino and Goh, {Kelvin K.T.} and Mawson, {John A.} and Brennan, {Charles S.}",

year = "2011",

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AU - Yuliarti, Oni

AU - Matia-Merino, Lara

AU - Goh, Kelvin K.T.

AU - Mawson, John A.

AU - Brennan, Charles S.

PY - 2011/10

Y1 - 2011/10

N2 - The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration affected the pectin yield and pectin physicochemical properties. The viscosity of extracted pectin was largely dependent on the enzyme concentration. Celluclast 1.5L with medium concentration exhibited the highest viscosity. Varying the enzyme concentration also influenced the molecular weight distribution. High molecular weight (M w) pectin (1.65 × 10 6 g/mol) was obtained when the medium concentration was used. Overall, the study clearly reflects the importance of taking into consideration the amount of cellulytic enzyme added in order to determine the final quality of pectin.

AB - The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration affected the pectin yield and pectin physicochemical properties. The viscosity of extracted pectin was largely dependent on the enzyme concentration. Celluclast 1.5L with medium concentration exhibited the highest viscosity. Varying the enzyme concentration also influenced the molecular weight distribution. High molecular weight (M w) pectin (1.65 × 10 6 g/mol) was obtained when the medium concentration was used. Overall, the study clearly reflects the importance of taking into consideration the amount of cellulytic enzyme added in order to determine the final quality of pectin.

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KW - Viscosity

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Effect of celluclast 1.5L on the physicochemical characterization of gold Kiwifruit pectin

Abstract

Keywords

ASJC Scopus subject areas

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