Optimization of enzymatic hydrolysis conditions for extraction of pectin from rapeseed cake (Brassica napus L.) using commercial enzymes

Han-Seob Jeong; Ho-Yong Kim; Sye Hee Ahn; Sei Chang Oh; In Yang; In-Gyu Choi

doi:10.1016/j.foodchem.2014.02.040

Optimization of enzymatic hydrolysis conditions for extraction of pectin from rapeseed cake (Brassica napus L.) using commercial enzymes

Food Chem. 2014 Aug 15:157:332-8. doi: 10.1016/j.foodchem.2014.02.040. Epub 2014 Feb 22.

Authors

Han-Seob Jeong¹, Ho-Yong Kim², Sye Hee Ahn³, Sei Chang Oh³, In Yang⁴, In-Gyu Choi⁵

Affiliations

¹ Department of Forest Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, South Korea.
² Department of Forest Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, South Korea; Research Institute for Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, South Korea.
³ Division of Life and Environmental Resources, Daegu University, Daegu 712-714, South Korea.
⁴ School of Forest Resources, Chungbuk National University, Chungbuk 361-763, South Korea.
⁵ Department of Forest Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, South Korea; Research Institute for Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, South Korea. Electronic address: cingyu@snu.ac.kr.

PMID: 24679788
DOI: 10.1016/j.foodchem.2014.02.040

Abstract

The aims of this study were to extract pectin from rapeseed cake (RSC) by enzymatic hydrolysis using commercial enzymes (Celluclast and Alcalase) and to investigate the effects of different reaction conditions, such as enzymatic hydrolysis time, enzyme-RSC ratio, and Celluclast-Alcalase ratio, on the degradation of RSC and pectin yield. RSC was treated using a combined extraction process that consisted of a fat removal process, enzymatic hydrolysis, and isopropanol/ethanol precipitation. After the fat removal process and enzymatic hydrolysis, defatted-RSC was suitably decomposed, and the loss of liberated reducing sugars was minimized when the hydrolysis condition reached a hydrolysis time of 270 min or an enzyme-RSC ratio of 1:50. Based on these results, various Celluclast-Alcalase ratios were applied. Alcalase led to the destruction of protein-carbohydrate complex in defatted-RSC, whereas Celluclast cleaved some linkages of carbohydrate slightly. As a result, the highest pectin yield was 6.85% at the Celluclast-Alcalase ratio of 1:4.

Keywords: Alcalase; Celluclast; Enzymatic hydrolysis; Pectin; Rapeseed cake.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Brassica rapa / chemistry*
Hydrolysis
Pectins / chemistry*

Substances

Pectins