Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification.
Identifieur interne : 000338 ( PubMed/Curation ); 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
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Tapati Bhanja Dey<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>
<wicri:noCountry code="no comma">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.</wicri:noCountry>
</affiliation>
<affiliation><nlm:affiliation>Microbial Biotechnology and Downstream Processing Lab Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur India.</nlm:affiliation>
<wicri:noCountry code="no comma">Microbial Biotechnology and Downstream Processing Lab Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur India.</wicri:noCountry>
</affiliation>
Le document en format XML
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<term>Free Radical Scavengers (analysis)</term>
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<term>Polygalacturonase (isolation & purification)</term>
<term>Polygalacturonase (metabolism)</term>
<term>Temperature</term>
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<term>alpha-Amylases (isolation & purification)</term>
<term>alpha-Amylases (metabolism)</term>
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<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>
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<Title>Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]</Title>
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<ArticleTitle>Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification.</ArticleTitle>
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<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>
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<MedlineJournalInfo><Country>Brazil</Country>
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<Chemical><RegistryNumber>EC 3.2.1.1</RegistryNumber>
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<CommentsCorrectionsList><CommentsCorrections RefType="Cites"><RefSource>Bioresour Technol. 2001 May;77(3):215-27</RefSource>
<PMID Version="1">11272008</PMID>
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<CommentsCorrections RefType="Cites"><RefSource>Mol Nutr Food Res. 2005 Aug;49(8):797-806</RefSource>
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<CommentsCorrections RefType="Cites"><RefSource>Bioresour Technol. 2006 Sep;97(13):1477-83</RefSource>
<PMID Version="1">16102964</PMID>
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<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>
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<CommentsCorrections RefType="Cites"><RefSource>J Agric Food Chem. 2008 Dec 10;56(23):11471-7</RefSource>
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<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>
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<MeshHeadingList><MeshHeading><DescriptorName UI="D001230" MajorTopicYN="N">Aspergillus</DescriptorName>
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<MeshHeading><DescriptorName UI="D011096" MajorTopicYN="N">Polygalacturonase</DescriptorName>
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<KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">activated charcoal</Keyword>
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<Keyword MajorTopicYN="N">α-amylase</Keyword>
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