Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification.
Identifieur interne : 000338 ( PubMed/Corpus ); précédent : 000337; suivant : 000339Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification.
Auteurs : Tapati Bhanja Dey ; Rintu BanerjeeSource :
- Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] [ 1678-4405 ] ; 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 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 (%T(660 nm) = 97.0%) of juice was attained after 2 h of incubation at 50 °C 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.
PubMed: 24948919
Links to Exploration step
pubmed:24948919Le document en format XML
<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><nlm:affiliation>Microbial Biotechnology and Downstream Processing Lab Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur India ; Lignocellulose Biotechnology Laboratory Department of Microbiology University of Delhi South Campus Benito Juarez RoadNew Delhi India.</nlm:affiliation></affiliation></author><author><name sortKey="Banerjee, Rintu" sort="Banerjee, Rintu" uniqKey="Banerjee R" first="Rintu" last="Banerjee">Rintu Banerjee</name><affiliation><nlm:affiliation>Microbial Biotechnology and Downstream Processing Lab Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur India.</nlm:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2014">2014</date><idno type="RBID">pubmed:24948919</idno><idno type="pmid">24948919</idno><idno type="wicri:Area/PubMed/Corpus">000338</idno></publicationStmt><sourceDesc><biblStruct><analytic><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><nlm:affiliation>Microbial Biotechnology and Downstream Processing Lab Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur India ; Lignocellulose Biotechnology Laboratory Department of Microbiology University of Delhi South Campus Benito Juarez RoadNew Delhi India.</nlm:affiliation></affiliation></author><author><name sortKey="Banerjee, Rintu" sort="Banerjee, Rintu" uniqKey="Banerjee R" first="Rintu" last="Banerjee">Rintu Banerjee</name><affiliation><nlm:affiliation>Microbial Biotechnology and Downstream Processing Lab Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur India.</nlm:affiliation></affiliation></author></analytic><series><title level="j">Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]</title><idno type="eISSN">1678-4405</idno><imprint><date when="2014" type="published">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Aspergillus (enzymology)</term><term>Aspergillus (growth & development)</term><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></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Free Radical Scavengers</term><term>Phenols</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Culture Media</term></keywords><keywords scheme="MESH" qualifier="enzymology" xml:lang="en"><term>Aspergillus</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Aspergillus</term></keywords><keywords scheme="MESH" type="chemical" qualifier="isolation & purification" xml:lang="en"><term>Polygalacturonase</term><term>alpha-Amylases</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Polygalacturonase</term><term>alpha-Amylases</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Beverages</term><term>Temperature</term><term>Time Factors</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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 (%T(660 nm) = 97.0%) of juice was attained after 2 h of incubation at 50 °C 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.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">24948919</PMID><DateCreated><Year>2014</Year><Month>6</Month><Day>20</Day></DateCreated><DateCompleted><Year>2015</Year><Month>02</Month><Day>04</Day></DateCompleted><DateRevised><Year>2015</Year><Month>8</Month><Day>5</Day></DateRevised><Article PubModel="Electronic-eCollection"><Journal><ISSN IssnType="Electronic">1678-4405</ISSN><JournalIssue CitedMedium="Internet"><Volume>45</Volume><Issue>1</Issue><PubDate><Year>2014</Year></PubDate></JournalIssue><Title>Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]</Title><ISOAbbreviation>Braz. J. Microbiol.</ISOAbbreviation></Journal><ArticleTitle>Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification.</ArticleTitle><Pagination><MedlinePgn>97-104</MedlinePgn></Pagination><Abstract><AbstractText>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 (%T(660 nm) = 97.0%) of juice was attained after 2 h of incubation at 50 °C 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.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Dey</LastName><ForeName>Tapati Bhanja</ForeName><Initials>TB</Initials><AffiliationInfo><Affiliation>Microbial Biotechnology and Downstream Processing Lab Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur India ; Lignocellulose Biotechnology Laboratory Department of Microbiology University of Delhi South Campus Benito Juarez RoadNew Delhi India.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Banerjee</LastName><ForeName>Rintu</ForeName><Initials>R</Initials><AffiliationInfo><Affiliation>Microbial Biotechnology and Downstream Processing Lab Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur India.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2014</Year><Month>May</Month><Day>19</Day></ArticleDate></Article><MedlineJournalInfo><Country>Brazil</Country><MedlineTA>Braz J Microbiol</MedlineTA><NlmUniqueID>101095924</NlmUniqueID><ISSNLinking>1517-8382</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D003470">Culture Media</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D016166">Free Radical Scavengers</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010636">Phenols</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 3.2.1.1</RegistryNumber><NameOfSubstance UI="D000516">alpha-Amylases</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 3.2.1.15</RegistryNumber><NameOfSubstance UI="D011096">Polygalacturonase</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><CommentsCorrectionsList><CommentsCorrections RefType="Cites"><RefSource>Bioresour Technol. 2001 May;77(3):215-27</RefSource><PMID Version="1">11272008</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Mol Nutr Food Res. 2005 Aug;49(8):797-806</RefSource><PMID Version="1">15991215</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Bioresour Technol. 2006 Sep;97(13):1477-83</RefSource><PMID Version="1">16102964</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Bioprocess Biosyst Eng. 2007 Sep;30(5):369-76</RefSource><PMID Version="1">17573554</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Lett Appl Microbiol. 2012 Feb;54(2):102-7</RefSource><PMID Version="1">22085311</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>J Agric Food Chem. 2008 Dec 10;56(23):11471-7</RefSource><PMID Version="1">18986151</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>J Agric Food Chem. 2009 Aug 12;57(15):7078-85</RefSource><PMID Version="1">19572518</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Bioresour Technol. 2011 Feb;102(3):3293-7</RefSource><PMID Version="1">21051226</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Acta Microbiol Immunol Hung. 2008 Mar;55(1):33-51</RefSource><PMID Version="1">18507150</PMID></CommentsCorrections></CommentsCorrectionsList><MeshHeadingList><MeshHeading><DescriptorName UI="D001230" MajorTopicYN="N">Aspergillus</DescriptorName><QualifierName UI="Q000201" MajorTopicYN="Y">enzymology</QualifierName><QualifierName UI="Q000254" MajorTopicYN="N">growth & development</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="Y">Beverages</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003470" MajorTopicYN="N">Culture Media</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D016166" MajorTopicYN="N">Free Radical Scavengers</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010636" MajorTopicYN="N">Phenols</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D011096" MajorTopicYN="N">Polygalacturonase</DescriptorName><QualifierName UI="Q000302" MajorTopicYN="Y">isolation & purification</QualifierName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013696" MajorTopicYN="N">Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013997" MajorTopicYN="N">Time Factors</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D000516" MajorTopicYN="N">alpha-Amylases</DescriptorName><QualifierName UI="Q000302" MajorTopicYN="Y">isolation & purification</QualifierName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading></MeshHeadingList><OtherID Source="NLM">PMC4059332</OtherID><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">activated charcoal</Keyword><Keyword MajorTopicYN="N">apple juice clarification</Keyword><Keyword MajorTopicYN="N">decolourization</Keyword><Keyword MajorTopicYN="N">polygalacturonase</Keyword><Keyword MajorTopicYN="N">α-amylase</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2012</Year><Month>10</Month><Day>12</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2013</Year><Month>4</Month><Day>04</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2014</Year><Month>6</Month><Day>21</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2014</Year><Month>6</Month><Day>21</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2015</Year><Month>2</Month><Day>5</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>epublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">24948919</ArticleId><ArticleId IdType="pmc">PMC4059332</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/PubMed/Corpus
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000338 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/PubMed/Corpus/biblio.hfd -nk 000338 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Bois
|area= OrangerV1
|flux= PubMed
|étape= Corpus
|type= RBID
|clé= pubmed:24948919
|texte= Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification.
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/PubMed/Corpus/RBID.i -Sk "pubmed:24948919" \
| HfdSelect -Kh $EXPLOR_AREA/Data/PubMed/Corpus/biblio.hfd \
| NlmPubMed2Wicri -a OrangerV1
| This area was generated with Dilib version V0.6.25. |  |