Cocktail Pectinases Rules The Food Processing Industries: Pectin lyases can be used in retting of rannin and fruit peel

Enzymes are reusable and very specific. Many enzymes can be identified by their names which often end in “ase” such as hydrolase, sucrose, pectinase. Enzymes may make up of entirely protein and some may contain non protein part cofactor or coenzyme like Zn+2. Like other enzyme pectinlyase also made up of protein which degrades pectin substance. Pectinolytic micro-organism are widely distributed in soil, spoiled fruits, vegetables, decayed leaves and wood and can also be seen in water samples taken from decaying coconut husks, especially in Coastal areas. Intestinal flora of humans also includes pectinolytic micro-organism, mainly bacteria, since pectin the dietary fibre is the substrate for them. Traditionally, commercial source of pectin have been citrus peel and apple pomace. Citrus peel has often been the preferred material for pectin manufacture due to its high pectin content and good colour properties. Most recently other sources of pectin are sugar beet pectin, sunflower pectin. It will work effectively along with cellulase, hemicellulase, and other pectinase in many industries for various purposes.

Mr. Praveen Kumar,Research Associate pursuing his doctoral studies under the guidance of Dr. Suneetha V in the field of microbial enzymes( DST lab) in a premier VIT University(MHRD ranked No.I in India) last 4 years. He had published 15 Scopus and 2 TR indexed articles.Submitted proposals for DST Young scientist and Gandhian Technological award.