[Microbial and enzymatic extraction of pectin. A review].
Great amounts of agroindustrial wastes rich in polysaccharides, such as pectic substances, are produced worldwide. Some of these wastes are used for the production of pectin. Currently, pectin is extracted at industrial scale by physicochemical means, but lately new biotechnological alternatives have been developed. In this review, the principal characteristics of pectic substances and pectic enzymes are described. The traditional physicochemical method for the pectin extraction is described and the new biotechnological (microbial and enzymatic) methods for pectin extraction are discussed and commented as well.
Departamento de Investigación en Alimentos (DIA), Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, México.
J C
JC
Contreras-Esquivel
R A
RA
Hours
C N
CN
Aguilar
M L
ML
Reyes-Vega
J
J
Romero
D001709:Biotechnology / Q000379:methods; D007218:Industrial Microbiology / Q000379:methods; D010368:Pectins / Q000737:chemistry / Q000145:classification / Q000302:isolation & purification*; D010945:Plants, Edible / Q000737:chemistry*
D010368:Pectins