Figure 6. Extended hydrolysis profiles (24 h), obtained using different pectinase complexes and either polygalacturonic acid (A) or citric pectin (B).

The hydrolysis was performed at 40°C, with an initial substrate concentration of 0.5% (w/v). The pectinase complexes used were the extracts of Aspergillus niger (•) and Aspergillus oryzae (+), produced in solid-state fermentation, and the commercially available Pectinex Ultra SPL (Novozymes) (□) and Pectinase P4716 (Sigma-Aldrich) (⋄).