Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification
Identifieur interne : 001732 ( Ncbi/Curation ); précédent : 001731; suivant : 001733Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification
Auteurs : Tapati Bhanja Dey [Inde] ; Rintu Banerjee [Inde]Source :
- Brazilian Journal of Microbiology [ 1517-8382 ] ; 2014.
English descriptors
- KwdEn :
- Aspergillus (enzymology), Aspergillus (growth & development), Beverages, Culture Media (chemistry), Food Handling (methods), Free Radical Scavengers (analysis), Phenols (analysis), Polygalacturonase (isolation & purification), Polygalacturonase (metabolism), Temperature, Time Factors, alpha-Amylases (isolation & purification), alpha-Amylases (metabolism).
- MESH :
- chemical , analysis : Free Radical Scavengers, Phenols.
- chemical , chemistry : Culture Media.
- enzymology : Aspergillus.
- growth & development : Aspergillus.
- chemical , isolation & purification : Polygalacturonase, alpha-Amylases.
- chemical , metabolism : Polygalacturonase, alpha-Amylases.
- methods : Food Handling.
- Beverages, Temperature, Time Factors.
Abstract
Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by
Url:
PubMed: 24948919
PubMed Central: 4059332
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PMC:4059332Le document en format XML
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<author><name sortKey="Dey, Tapati Bhanja" sort="Dey, Tapati Bhanja" uniqKey="Dey T" first="Tapati Bhanja" last="Dey">Tapati Bhanja Dey</name>
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<affiliation wicri:level="1"><nlm:aff id="aff02"><institution content-type="orgdiv4">Lignocellulose Biotechnology Laboratory</institution>
<institution content-type="orgdiv5">Department of Microbiology</institution>
<institution content-type="orgdiv6">University of Delhi South Campus</institution>
<addr-line><named-content content-type="city">Benito Juarez Road</named-content>
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<author><name sortKey="Banerjee, Rintu" sort="Banerjee, Rintu" uniqKey="Banerjee R" first="Rintu" last="Banerjee">Rintu Banerjee</name>
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<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification</title>
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<affiliation wicri:level="1"><nlm:aff id="aff02"><institution content-type="orgdiv4">Lignocellulose Biotechnology Laboratory</institution>
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<author><name sortKey="Banerjee, Rintu" sort="Banerjee, Rintu" uniqKey="Banerjee R" first="Rintu" last="Banerjee">Rintu Banerjee</name>
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<series><title level="j">Brazilian Journal of Microbiology</title>
<idno type="ISSN">1517-8382</idno>
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<term>Beverages</term>
<term>Culture Media (chemistry)</term>
<term>Food Handling (methods)</term>
<term>Free Radical Scavengers (analysis)</term>
<term>Phenols (analysis)</term>
<term>Polygalacturonase (isolation & purification)</term>
<term>Polygalacturonase (metabolism)</term>
<term>Temperature</term>
<term>Time Factors</term>
<term>alpha-Amylases (isolation & purification)</term>
<term>alpha-Amylases (metabolism)</term>
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<keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Free Radical Scavengers</term>
<term>Phenols</term>
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<keywords scheme="MESH" qualifier="enzymology" xml:lang="en"><term>Aspergillus</term>
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<keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Aspergillus</term>
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<keywords scheme="MESH" type="chemical" qualifier="isolation & purification" xml:lang="en"><term>Polygalacturonase</term>
<term>alpha-Amylases</term>
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<keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Polygalacturonase</term>
<term>alpha-Amylases</term>
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<keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term>
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<front><div type="abstract" xml:lang="en"><p>Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by <italic>Aspergillus awamori</italic>
Nakazawa MTCC 6652 utilizing apple pomace and mosambi orange (<italic>Citrus sinensis</italic>
var mosambi) peels as solid substrate whereas, α-amylase was produced from <italic>A. oryzae</italic>
(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 (%T<sub>660nm</sub>
= 97.0%) of juice was attained after 2 h of incubation at 50 °C in presence of 10 mM CaCl<sub>2</sub>
. Total phenolic content of juice was reduced by 19.8% after clarification, yet with slightly higher %DPPH radical scavenging property.</p>
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