Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification
Identifieur interne : 000E65 ( Pmc/Curation ); précédent : 000E64; suivant : 000E66Application 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.
Abstract
Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by
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PubMed: 24948919
PubMed Central: 4059332
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification</title><author><name sortKey="Dey, Tapati Bhanja" sort="Dey, Tapati Bhanja" uniqKey="Dey T" first="Tapati Bhanja" last="Dey">Tapati Bhanja Dey</name><affiliation wicri:level="1"><nlm:aff id="aff01"><institution content-type="orgdiv1">Microbial Biotechnology and Downstream Processing Lab</institution><institution content-type="orgdiv2">Agricultural and Food Engineering Department</institution><institution content-type="orgdiv3">Indian Institute of Technology</institution><addr-line><named-content content-type="city">Kharagpur</named-content></addr-line><country>India</country></nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea># see nlm:aff country strict</wicri:regionArea></affiliation><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><named-content content-type="state">New Delhi</named-content></addr-line><country>India</country></nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea># see nlm:aff country strict</wicri:regionArea></affiliation></author><author><name sortKey="Banerjee, Rintu" sort="Banerjee, Rintu" uniqKey="Banerjee R" first="Rintu" last="Banerjee">Rintu Banerjee</name><affiliation wicri:level="1"><nlm:aff id="aff01"><institution content-type="orgdiv1">Microbial Biotechnology and Downstream Processing Lab</institution><institution content-type="orgdiv2">Agricultural and Food Engineering Department</institution><institution content-type="orgdiv3">Indian Institute of Technology</institution><addr-line><named-content 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content-type="orgdiv1">Microbial Biotechnology and Downstream Processing Lab</institution><institution content-type="orgdiv2">Agricultural and Food Engineering Department</institution><institution content-type="orgdiv3">Indian Institute of Technology</institution><addr-line><named-content content-type="city">Kharagpur</named-content></addr-line><country>India</country></nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea># see nlm:aff country strict</wicri:regionArea></affiliation><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><named-content content-type="state">New Delhi</named-content></addr-line><country>India</country></nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea># see nlm:aff country strict</wicri:regionArea></affiliation></author><author><name sortKey="Banerjee, Rintu" sort="Banerjee, Rintu" uniqKey="Banerjee R" first="Rintu" last="Banerjee">Rintu Banerjee</name><affiliation wicri:level="1"><nlm:aff id="aff01"><institution content-type="orgdiv1">Microbial Biotechnology and Downstream Processing Lab</institution><institution content-type="orgdiv2">Agricultural and Food Engineering Department</institution><institution content-type="orgdiv3">Indian Institute of Technology</institution><addr-line><named-content content-type="city">Kharagpur</named-content></addr-line><country>India</country></nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea># see nlm:aff country strict</wicri:regionArea></affiliation></author></analytic><series><title level="j">Brazilian Journal of Microbiology</title><idno type="ISSN">1517-8382</idno><idno type="eISSN">1678-4405</idno><imprint><date when="2014">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><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></div></front><back><div1 type="bibliography"><listBibl><biblStruct><analytic><author><name sortKey="Aikat, K" uniqKey="Aikat K">K Aikat</name></author><author><name sortKey="Bhattacharyya, Bc" uniqKey="Bhattacharyya B">BC Bhattacharyya</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Aikat, K" uniqKey="Aikat K">K Aikat</name></author><author><name sortKey="Maiti, Tk" uniqKey="Maiti T">TK Maiti</name></author><author><name sortKey="Bhattacharyya, Bc" uniqKey="Bhattacharyya B">BC Bhattacharyya</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Alvarez, S" uniqKey="Alvarez S">S Alvarez</name></author><author><name sortKey="Alvarez, R" uniqKey="Alvarez R">R Alvarez</name></author><author><name sortKey="Riera, Fa" uniqKey="Riera F">FA Riera</name></author><author><name sortKey="Coca, J" 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<front><journal-meta><journal-id journal-id-type="nlm-ta">Braz J Microbiol</journal-id><journal-id journal-id-type="iso-abbrev">Braz. J. Microbiol</journal-id><journal-title-group><journal-title>Brazilian Journal of Microbiology</journal-title></journal-title-group><issn pub-type="ppub">1517-8382</issn><issn pub-type="epub">1678-4405</issn><publisher><publisher-name>Sociedade Brasileira de Microbiologia</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">24948919</article-id><article-id pub-id-type="pmc">4059332</article-id><article-id pub-id-type="publisher-id">bjm-45-97</article-id><article-categories><subj-group subj-group-type="heading"><subject>Research Paper</subject></subj-group></article-categories><title-group><article-title>Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Dey</surname><given-names>Tapati Bhanja</given-names></name><xref ref-type="aff" rid="aff01">1</xref><xref ref-type="aff" rid="aff02">2</xref><xref ref-type="corresp" rid="c1-bjm-45-97"></xref></contrib><contrib contrib-type="author"><name><surname>Banerjee</surname><given-names>Rintu</given-names></name><xref ref-type="aff" rid="aff01">1</xref></contrib></contrib-group><aff id="aff01"><label>1</label><institution content-type="orgdiv1">Microbial Biotechnology and Downstream Processing Lab</institution><institution content-type="orgdiv2">Agricultural and Food Engineering Department</institution><institution content-type="orgdiv3">Indian Institute of Technology</institution><addr-line><named-content content-type="city">Kharagpur</named-content></addr-line><country>India</country></aff><aff id="aff02"><label>2</label><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><named-content content-type="state">New Delhi</named-content></addr-line><country>India</country></aff><author-notes><corresp id="c1-bjm-45-97">Send correspondence to T.B. Dey. Lignocellulose Biotechnology Laboratory, Department of Microbiology, University of Delhi South Campus, Benito Juarez Road, 110021 New Delhi, India. E-mail: <email>tapati_bhanja@yahoo.co.in</email>, <email>tapati.bhanja@gmail.com</email>.</corresp></author-notes><pub-date pub-type="collection"><year>2014</year></pub-date><pub-date pub-type="epub"><day>19</day><month>5</month><year>2014</year></pub-date><volume>45</volume><issue>1</issue><fpage>97</fpage><lpage>104</lpage><history><date date-type="received"><day>12</day><month>10</month><year>2012</year></date><date date-type="accepted"><day>04</day><month>4</month><year>2013</year></date></history><permissions><copyright-statement>Copyright © 2014, Sociedade Brasileira de Microbiologia</copyright-statement><copyright-year>2014</copyright-year><license license-type="open-access"><license-p>All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License CC BY-NC.</license-p></license></permissions><abstract><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></abstract><kwd-group><kwd>polygalacturonase</kwd><kwd>α-amylase</kwd><kwd>activated charcoal</kwd><kwd>decolourization</kwd><kwd>apple juice clarification</kwd></kwd-group><counts><fig-count count="3"></fig-count><table-count count="2"></table-count><ref-count count="37"></ref-count><page-count count="8"></page-count></counts></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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