Production of Pectinase by Aspergillus niger from Cashew Shell Cake

摘要

The middle lamella and the primary cell wall of higher plants contain a complex heteropolysaccharide called pectin. These carbohydrate polymers support the cohesion of the other cell wall polysaccharides and proteins. Pectin is composed mainly of galacturonic acid residues (Willats et al., 2001). The molecular structure of pectin is a linear backbone comprised of a 1,4-finked d-galacturonic acid residue which may be methylated and substituted with l-rhamnose, arabinose, galactose and xylose (Gadre etal., 2003; Kashyap et al., 2001). Solid-state fermentation holds tremendous potential for the production of enzymes. Agro-industrial residues or wastes are generally considered as suitable substrates for the production of enzymes in SSF process (Pandeyet al.1999, 2000; 2003). One among the main industrial use of pectinase is in juice industry. Pectinase increase juice yields and accelerate juice clarification producing clear and stable single-strength juices, juice concentrates and wines. The use of pectinase not only increases juice yields, but also increases the color and health promoting antioxidants in fruit and vegetable juices.