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A novel pectin‐degrading enzyme complex from Aspergillus sojae ATCC 20235 mutants

Mata‐Gómez, Marco A., Heerd, Doreen, Oyanguren‐García, Iñigo, Barbero, Francis, Rito‐Palomares, Marco, Fernández‐Lahore, Marcelo
Journal of the science of food and agriculture 2015 v.95 no.7 pp. 1554-1561
Aspergillus sojae, carbon, food industry, foods, methanol, mutants, pectin lyase, pectinesterase, pectins, polygalacturonase, solid state fermentation, sugar beet
BACKGROUND: In the food industry, the use of pectinase preparations with high pectin esterase (PE) activity leads to the release of methanol, which is strictly regulated in food products. Herein, a pectin‐degrading enzyme (PDE) complex exhibiting low PE activity of three Aspergillus sojae ATCC 20235 mutants (M3, DH56 and Guserbiot 2.230) was investigated. Production of exo‐/endo‐polygalacturonase (PG), exo‐polymethylgalacturonase (PMG) and pectin lyase (PL) by mutant M3 and A. sojae using two different carbon sources was evaluated in solid‐state fermentation. Finally, experimental preparations obtained from the mutants and commercial pectinases standardized to the same potency were screened for PDEs. RESULTS: Mutant M3 grown on sugar beet was found to be the best producer of exo‐PG, endo‐PG, exo‐PMG and PL, with maximum yields of 1111, 449, 130 and 123 U g⁻¹, respectively. All experimental preparations exhibited low PE activity, at least 21.5 times less than commercial pectinases, and higher endo‐PG (40 U mL⁻¹). CONCLUSION: Mutant M3 was the best PDE producer using sugar beet. Mutant strains presented a PDE complex featuring high endo‐PG and very low PE activities. This novel complex with low de‐esterifying activity can be exploited in the food industry to degrade pectin without releasing methanol. © 2014 Society of Chemical Industry