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Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
IJNPR Vol.2 [2011] >
IJNPR Vol.2(2) [June 2011] >
| Title: | Purification and characterization of pectinase produced from Apple pomace and evaluation of its efficacy in fruit juice extraction and clarification |
| Authors: | Joshi, V K
Parmar, Mukesh
Rana, Neerja |
| Keywords: | Apple pomace
Aspergillus niger
Fruit juice clarification
Juice extraction
Pectinase
Pectin methyl esterase |
| Issue Date: | Jun-2011 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | A23L 2/04, A23L 2/70, A23L 2/84 |
| Abstract: | Pectinase (Pectin methyl esterase) produced by Aspergillus niger in solid state
fermentation of apple pomace using the optimized conditions was partially
purified by (NH4)2SO4 fractionation (20-80%
concentration). The purified enzyme was found to be stable up to 60 days. It
remained heat stable up to 50ºC but completely inactivated at 90ºC. The partially
purified enzyme showed highest activity at pH 3.5. It was also evaluated
for juice extraction and clarification of plum, peach, pear and apricot juices.
The juice recovery of enzymatically treated pulps increased significantly from
52 to 78% in plum, 38 to 63% in peach, 60 to 72% in pear and 50 to 80% in
apricot. Addition of pectinase significantly increased the colour, total
soluble solids (TSS), titratable acidity and total sugars in the enzymatically
extracted juices. The pH, Brix acid ratio and relative viscosity of
extracted juices were decreased. The ascorbic acid content remained unaffected
with the increase in enzyme concentration. The overall sensory evaluation of
extracted juices using hedonic test showed a significant improvement in their
colour and clarity scores. The flavour of the extracted juice remained
unaffected by the addition of enzyme at all concentrations. For extraction of
juice, 2.5% enzyme concentration was found to be the best. However, for
clarification of apple and pear juice 1.0 and 0.5% concentration, respectively
gave optimum results. It is concluded that the pectin estrase enzyme produced
from apple pomace had desirable activity and improved the quality of evaluated
fruit juices. |
| Page(s): | 189-197 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1033 (Online); 0379-5136 (Print) |
| Source: | IJNPR Vol.2(2) [June 2011]
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