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Recent insights into microbial pectin lyases: A review
Year:
2023
Source of publication :
Process Biochemistry
Authors :
Volume :
134(1)
Co-Authors:

Kanchan Yadav 
Shruti Dwivedi 
Supriya Gupta 
Aiman Tanveer 
Sangeeta Yadav 
Pramod K. Yadav 
Gautam Anand 
Dinesh Yadav a 8

Facilitators :
From page:
199
To page:
217
(
Total pages:
19
)
Abstract:

Pectin, also known as pectic compounds, is a fundamental component of plant cell walls that imparts rigidity and structure. Pectin lyases have a unique β-elimination mechanism of directly degrading pectin polymers to 4, 5-unsaturated oligogalacturonides, while other pectinases have preferences for sequential degradation. Members of the pectin lyase family have characteristic Pec_Lyase_C domain and β-helix structure. They have been successfully isolated and characterized from different bacteria, fungi, and yeast. Based on their biochemical properties, pectin lyase is one of the most important enzymes in the commercial sector. In the current biotechnological world, these enzymes play a massive role in juice processing industries, retting of fibres, biosurfactant production, and they possess a biocontrol effect. Pectin lyases are promising for the fruit juice industry as they maintain the typical odor of juice and do not form extremely harmful methanol as a by-product. Several recent innovations related to production, purification, and molecular insights have been reported since the last review published by our group in 2009. This review is an attempt to update the sources, production strategies, biochemical attributes, molecular and expression profiling, bioinformatics, and genomic-driven research exclusively in pectin lyases.

Note:
Related Files :
pectin
pectin lyase
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More details
DOI :
10.1016/j.procbio.2023.10.008
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
Review
;
.
Language:
English
Editors' remarks:
ID:
66165
Last updated date:
29/10/2023 20:37
Creation date:
29/10/2023 20:14
Scientific Publication
Recent insights into microbial pectin lyases: A review
134(1)

Kanchan Yadav 
Shruti Dwivedi 
Supriya Gupta 
Aiman Tanveer 
Sangeeta Yadav 
Pramod K. Yadav 
Gautam Anand 
Dinesh Yadav a 8

Recent insights into microbial pectin lyases: A review

Pectin, also known as pectic compounds, is a fundamental component of plant cell walls that imparts rigidity and structure. Pectin lyases have a unique β-elimination mechanism of directly degrading pectin polymers to 4, 5-unsaturated oligogalacturonides, while other pectinases have preferences for sequential degradation. Members of the pectin lyase family have characteristic Pec_Lyase_C domain and β-helix structure. They have been successfully isolated and characterized from different bacteria, fungi, and yeast. Based on their biochemical properties, pectin lyase is one of the most important enzymes in the commercial sector. In the current biotechnological world, these enzymes play a massive role in juice processing industries, retting of fibres, biosurfactant production, and they possess a biocontrol effect. Pectin lyases are promising for the fruit juice industry as they maintain the typical odor of juice and do not form extremely harmful methanol as a by-product. Several recent innovations related to production, purification, and molecular insights have been reported since the last review published by our group in 2009. This review is an attempt to update the sources, production strategies, biochemical attributes, molecular and expression profiling, bioinformatics, and genomic-driven research exclusively in pectin lyases.

Scientific Publication
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