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espanolEl objetivo del presente trabajo fue evaluar el efecto de diferentes factores en la extraccion de pectina a partir de albedo de limon, mediante el extracto enzimatico con actividad poligalacturonasa de Wickerhamomyces anomalus (WA cepa 110), una levadura autoctona de la provincia de Misiones, Argentina. El proceso de extraccion enzimatica de pectina se realizo en frascos Erlenmeyers conteniendo albedo de limon, buffer y el extracto enzimatico crudo de WA cepa 110, con agitacion (pH 5,0). Los factores evaluados fueron: relacion solido/liquido, temperatura, tiempo y actividad enzimatica. El material polimerico se precipito con etanol y el peso seco del gel obtenido se denomino material insoluble en etanol (MIE). Se obtuvieron rendimientos de MIE de 35,93±0,67% (p/p), con una relacion solido/liquido de 1/50, 12,5 mL del EE (actividad PGasa en el medio de reaccion: 4,28 UE/mL), 40o C, 4 h y pH 5,0. Este valor fue superior al obtenido utilizando el metodo quimico, lo cual confirma la bondad del proceso enzimatico utilizado. EnglishThe objective of the present work was to evaluate 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 MIE 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 medium: 4.28 UE/mL), 40o C, 4 h, and pH 5.0. This value was higher than that obtained using the chemical method, which confirms the goodness of the enzymatic process used.

Extracción de pectina a partir de albedo de limón con una Poligalacturonasa de Wickerhamomyces Anomalus