Application of decolourized and partially purified polygalacturonase and alfa-amylase in apple juice clarification
Braz. J. Microbiol.
; 45(1): 97-104, 2014. ilus, tab
Article
em En
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| ID: vti-27611
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BR68.1
Localização: BR68.1
ABSTRACT
Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by Aspergillus awamori Nakazawa MTCC 6652 utilizing apple pomace and mosambi orange (Citrus sinensis var mosambi) peels as solid substrate whereas, α-amylase was produced from A. oryzae (IFO-30103) using wheat bran by solid state fermentation (SSF) process. These carbohydrases were decolourized and purified 8.6-fold, 34.8-fold and 3.5-fold, respectively by activated charcoal powder in a single step with 65.1%, 69.8% and 60% recoveries, respectively. Apple juice was clarified by these decolourized and partially purified enzymes. In presence of 1% polygalacturonase from mosambi peels (9.87 U/mL) and 0.4% α-amylase (899 U/mL), maximum clarity (%T660nm = 97.0%) of juice was attained after 2 h of incubation at 50 ºC in presence of 10 mM CaCl2. Total phenolic content of juice was reduced by 19.8% after clarification, yet with slightly higher %DPPH radical scavenging property.(AU)
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Base de dados:
VETINDEX
Assunto principal:
Poligalacturonase
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Aspergillus
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Bebidas
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Alfa-Amilases
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Manipulação de Alimentos
Idioma:
En
Revista:
Braz. J. Microbiol.
Ano de publicação:
2014
Tipo de documento:
Article