Data/hora: 01/06/2024 04:23:00

Provedor de dados: | 58
País: | Brazil
Título: | Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification
Autores: | Dey,Tapati Bhanja; Banerjee,Rintu.
Data: | 2014-01-01
Ano: | 2014
Palavras-chave: | Polygalacturonase; Α-amylase; Activated charcoal; Decolourization; Apple juice clarification.
Resumo: | 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.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100014
Editor: | Sociedade Brasileira de Microbiologia
Relação: | 10.1590/S1517-83822014000100014
Formato: | text/html
Fonte: | Brazilian Journal of Microbiology  v.45 n.1 2014
Fonte: | info:eu-repo/semantics/openAccess