%0 Journal Article
%T Evaluaci車n de la capacidad de solubilizaci車n de pectina de c芍scara de lim車n usando protopectinasa-SE Evaluation of pectin solubilization capability from lemon peel using protopectinase-SE
%A Arley D ZAPATA Z
%A Carlos A ESCOBAR G
%A Sebasti芍n F CAVALITTO
%A Roque A HOURS
%J Vitae
%D 2009
%I Universidad de Antioquia
%X La pectina es un polisac芍rido de origen vegetal ampliamente usado en las industrias alimenticia y farmac谷utica, entre otras, debido a sus particulares propiedades f赤sico-qu赤micas. En este art赤culo se estudia la actividad solubilizadora de pectina de protopectinasa-SE, enzima producida por el hongo levaduriforme Geotrichum klebahnii, utilizando como sustrato el albedo del lim車n (parte interna, blanca y esponjosa de la c芍scara) y la protopectina (sustancia p谷ctica insoluble en agua, obtenida del mismo tejido). Se eval迆a el efecto del tama o de part赤cula y de la composici車n, el pH y la temperatura del medio de reacci車n, usando el dise o experimental Doehlert. El pH, la temperatura y la concentraci車n de soluci車n amortiguadora de pH (芍cido c赤trico-citrato de sodio, CitB) ejercen un importante efecto sobre el proceso de solubilizaci車n de pectina a partir de protopectina, con un nivel 車ptimo de solubilizaci車n a pH 5,0, 37∼C y concentraci車n de CitB = 25 mM. Bajo las condiciones 車ptimas de reacci車n se obtuvieron rendimientos de 37 y 28 g de pectina/100 g de tejido (base seca) a partir de protopectina y albedo, respectivamente. La pectina extra赤da en ambos casos presenta un contenido de grupos ur車nicos de 60% y un grado de esterificaci車n de 78%. Pectin is a polysaccharide of vegetal origin widely used in food and pharmaceutical industries, among others, due to its particular physicochemical properties. Pectin solubilizing activity of Protopectinase-SE, an enzyme produced by the yeast-like fungus Geotrichum klebahnii, was studied using lemon albedo (the inner white and spongy part of the peel) and protopectin (the water insoluble pectic substance obtained from the same tissue) as substrates. Effects of substrate particle size and composition, pH and temperature of reaction medium were evaluated using a Doehlert experimental design with response surface. Temperature, pH and buffer (citric acid-sodium citrate, CitB) concentration display an important effect on pectin solubilization process, with optimal solubilization conditions at pH 5.0, 37∼C and CitB = 25 mM. Yield of 37 and 28 g of pectin/100 g tissue (dry basis) are achieved under optimal reaction conditions from protopectin and albedo, respectively. In both cases, extracted pectin shows a 60% uronic acid content and 78% esterification grade.
%K Pectina
%K Protopectina
%K Polisac芍rido
%K Citrus limon
%K Pectin
%K Protopectin
%K Polysaccharide
%K Citrus limon.
%U http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042009000100008