End‑to‑end gene fusion of cellulase and hemicellulases for valorization of fruit peels: structural and techno‑functional properties of eco‑friendly extracted pectin

Monica, P. and Prabha, Neelam and Mukesh, Kapoor (2024) End‑to‑end gene fusion of cellulase and hemicellulases for valorization of fruit peels: structural and techno‑functional properties of eco‑friendly extracted pectin. Biomass Conversion and Biorefinery, 14. pp. 14575-14591.

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Abstract

In the present study, cleaner technologies, viz. microwave (MW) and microwave-assisted chimeric enzyme treatments (MWEC), were applied for extracting pectin from mango and pomegranate peels, and their impact was compared with the conventional citric acid extraction (CA) in terms of yield, structural features, physico-chemical characteristics and techno- functional properties of the isolated pectins. Chimeric enzymes [bi-chimera: endo-mannanase and endo-xylanase (ManB- XynB); tri-chimera: endo-mannanase, endo-xylanase, and cellulase (ManB-XynB-CelB)] connected by flexible linkers (5–15 amino acids) were generated using overlap extension PCR. ManB-XynB expressed extracellularly (M w ~ 59 kDa) and was optimally active at 50 °C, pH 6, while ManB-XynB-CelB expressed intracellularly (M w ~ 112 kDa) and exhibited optimum activities at 50–55 °C, pH 5–7. MWEC of mango and pomegranate peels showed the maximum yield of pectin. Scanning electron micrographs of MWEC treated peels revealed a synergistic action between chimeric enzymes and microwave for extracting pectin as distinguishable physical modifications (cracks, pores and erosion) of the peel surface were observed. ATR/FT-IR spectra of MWEC extracted pectins suggested that considerable portion (> 50%) of galacturonic acid residues was non-esterified. This was corroborated by the degree of esterification present in MWEC extracted pectins. Arabinose and galactose were the predominant neutral sugars found in the extracted pectins. MWEC extracted peel pectin had high protein and ferulic acid content, low particle size, good water holding capacity and low molecular weight, but only MWEC extracted mango peel pectin exhibited good emulsion activity and stability when compared to either MW or CA extraction methods. Rheological measurements suggested that pectins extracted using MW and MWEC exhibit low viscosities and Newtonian behaviour.

Item Type:	Article
Uncontrolled Keywords:	Fruit peels · Pectin · Chimeric enzymes · Microwave · Physico-chemical properties · Techno-functional properties
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Food Microbiology
Depositing User:	Somashekar K S
Date Deposited:	18 Dec 2025 11:10
Last Modified:	18 Dec 2025 11:10
URI:	http://ir.cftri.res.in/id/eprint/20220

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