Department of Chemistry, Government College Women University, Faisalabad 38040, Pakistan; Environmental & Material Chemistry Laboratory, Department of Chemistry, University of Agriculture, Faisalabad 38040, Pakistan.
Environmental & Material Chemistry Laboratory, Department of Chemistry, University of Agriculture, Faisalabad 38040, Pakistan.
Int J Biol Macromol. 2019 Feb 1;122:1017-1026. doi: 10.1016/j.ijbiomac.2018.09.048. Epub 2018 Sep 11.
Pectinases, member of the hydrolases family of enzymes, are one of the important enzymes of the biotechnological sector with 25% share in the global food and beverage enzyme market. They hold a leading position among the commercially produced industrial enzymes. These enzymes are sustainable and environmentally-friendly tool of nature with wide application perspective in many industrial processes, such as, retting and degumming of plant fibers, fermentation of tea and coffee, oil extraction, clarification of fruit juices and wine, valorization of industrial wastes, debasement of cellulosic biomass for biofuel production, wastewater remediation, desizing, scouring and bleaching of fabric, animal feed production, and protoplast fusion technology etc. However, like many other industrial enzymes, pectinases also face the constraint of low yield and productivity in its economized production. Therefore, pectinases have been the target of studies aiming to achieve the expression levels on a commercial scale. Among the natural sources of pectinases, microbial pectinases are employed frequently owing to its ease of production and unique physicochemical properties. This review mainly focuses on the production of pectinase enzymes along with different types of recent strategies used for their production optimization to get overexpression/production. The promise of genetic engineering approaches applied so far to get the higher production of these enzymes using simpler molecular devices and simple fermentation media is also covered in this review.
果胶酶是水解酶家族的成员之一，是生物技术领域的重要酶之一，在全球食品和饮料酶市场中占有 25%的份额。它们在商业生产的工业酶中占据领先地位。这些酶是可持续的、环保的天然工具，在许多工业过程中有广泛的应用前景，如植物纤维的沤制和脱胶、茶和咖啡的发酵、油的提取、果汁和葡萄酒的澄清、工业废物的增值利用、纤维素生物质的降级用于生物燃料生产、废水修复、织物的退浆、煮练和漂白、动物饲料生产和原生质体融合技术等。然而，与许多其他工业酶一样，果胶酶在经济生产中也面临着产量和生产力低的限制。因此，果胶酶一直是研究的目标，旨在实现商业规模的表达水平。在果胶酶的天然来源中，微生物果胶酶由于其易于生产和独特的物理化学性质而被频繁使用。本综述主要关注果胶酶的生产以及为了实现过度表达/生产而采用的不同类型的最新生产优化策略。本文还涵盖了迄今为止应用遗传工程方法的前景，这些方法使用更简单的分子器件和简单的发酵培养基来获得这些酶的更高产量。
