Resumo

MAIDANA, Silvana A.; DANOVICH, Claudia L.; ZUBRESKI, Emilce R.  e  MARTOS, María A.. Extraction of pectin from lemon albedo with a polygalacturonase of Wickerhamomyces Anomalus. Rev. cienc. tecnol. [online]. 2019, n.32, pp.1-10. ISSN 1851-7587.

The objective of the present work was to evalúate the effect of different factors on the extraction of pectin from lemon albedo, using the enzymatic extract with polygalacturonase activity of Wickerhamomyces anomalus (WA strain 110), a native yeast from the Province of Misiones, Argentina. Pectin extraction process was carried out in Erlenmeyer flasks containing lemon albedo, buffer and the crude enzymatic extract of WA strain 110, with agitation (pH 5.0). Factors studied were: solid-liquid ratio, temperature, time and enzyme activity. The soluble polymeric material was precipitated with ethanol and the weight of the dried gel obtained was named as ethanol insoluble material (EIM). It was obtained a yield of MlE of 35.93± 0.67% (w/w), with a solid / liquid ratio of 1/50, 12.5 mL of EE (PGase activity in the reaction médium: 4.28 UE/mL), 40° C, 4 h, and pH 5.0. This valué was higher than that obtained using the chemical method, which confirms the goodness of the enzymatic process used.

Palavras-chave : Extraction; Wickerhamomyces anomalus; Polygalacturonase; Citrus pectin; Lemon albedo.

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