PECTINASE from ASPERGILLUS NIGER, var.
Prepared at the 55th JECFA (2000) and published in FNP 52 Add 8 (2000), superseding tentative specifications prepared at the 31st JECFA (1987)
and published in FNP 38 (1988) and in FNP 52 (1992). An ADI “Not specified” was established at the 35th JECFA (1989).
SOURCES Produced by the controlled fermentation of non-pathogenic and nontoxicogenic strains of Aspergillus niger and isolated from the growth
medium.
Active principles
1. Pectinesterase (synonym: pectin methylesterase)
2. Polygalacturonase
3. Pectin lyase (synonym: pectin depolymerase)
Systematic names and numbers
1. Pectin pectylhydrolase (EC 3.1.1.11; C.A.S. No. 9025-98-3)
2. Poly (1,4-alpha-D-galacturonide)glycanohydrolase (EC 3.2.1.15; C.A.S. No. 9032-75-1)
3. Poly (methoxy-L-galacturonide) lyase (EC 4.2.2.10; C.A.S. No. 9033-35-6)
Reactions catalyzed
1. Demethylation of pectin
2. Hydrolysis of 1,4-alpha-galacturonide linkages in pectin
3. Eliminative cleavage of pectin to give oligosaccharides
Secondary enzyme activities
alpha-Amylase (1,4-alpha-D-glucan-glucanohydrolase, EC 3.2.1.1; C.A.S. No. 9000-90-2)
beta-Glucanase (EC 3.2.1.6; C.A.S. No. 9074-99-1)
beta-Glucosidase (EC 3.2.1.21; C.A.S. No. 9001-22-3)
Cellulase ((1,4-[1,3;1,4]-beta-D-Glucan 4-glucano.-hydrolase; EC 3.2.1.4; C.A.S. No. 9012-54-8)
Xylanase (EC 3.2.1.32)
DESCRIPTION Typically off-white to tan amorphous powders or tan to dark-brown liquids.
The unformulated product is usually diluted and standardised with food grade glycerol, water and potassium chloride to obtain commercial products. Soluble in water and practically insoluble in ethanol and ether.
FUNCTIONAL USES Enzyme preparation.
Used mostly to reduce viscosity, to improve filtration to clarify products, to avoid particle sedimentation and to prevent pectin gel formation in the
manufacture of fruit juice and wine.
GENERAL
SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations used
in Food Processing (see Volume Introduction)
