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Updated: May 16, 2026

Double-Staining Method to Detect Pectin in Plant-Fungus Interaction

Double-Staining Method to Detect Pectin in Plant-Fungus Interaction

Published on: February 4, 2022

Potential application of pectinase in developing functional foods.

Mahejibin Khan¹, Ekambaram Nakkeeran, Sukumaran Umesh-Kumar

¹Department of Food Microbiology, Central Food Technological Research Institute, Mysore, India.

Annual Review of Food Science and Technology

|November 30, 2012

Summary

Microbial pectinases clarify fruit juices and improve yields, driving their use in food processing. Advances in biotechnology enable cost-effective enzyme production for novel applications in nutrition and functional foods.

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Area of Science:

Biotechnology
Food Science
Enzymology

Background:

Enzymatic degradation of pectin clarifies juices and enhances yields.
This understanding spurred research into microbial pectinases for industrial applications.

Purpose of the Study:

To review pectinase activities, industrial applications, and gene sources.
To explore novel applications of pectinases in functional food preparation.

Main Methods:

Classification of identified pectinases based on catalytic activity and industrial utility.
Leveraging gene sequencing, protein engineering, and molecular biology for strain development.
Investigating enzymatic synthesis of pectin derivatives for nutritional purposes.

Main Results:

Development of microbial strains over-producing pectinases for cost-effective technologies.
Identification of pectinases' roles in fruit and vegetable processing.
Exploration of pectin derivatives as dietary fibers and for functional foods.

Conclusions:

Pectinases are crucial industrial enzymes with established roles in food processing.
Biotechnological advancements have optimized pectinase production and application.
Pectinases offer future potential in synthesizing functional food ingredients from pectin.