Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification.
Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification.
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DOI：
10.1590/s1517-83822014000100014
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
Banerjee R
中科院分区：
文献类型：
--
作者：
Dey TB;Banerjee R
多聚半乳糖醛酸酶和α-淀粉酶在果汁工业中起着至关重要的作用。本研究以苹果渣和甜橙果皮为固体底物，由中泽曲霉MTCC6652产多聚半乳糖醛酸酶；以米曲霉(IFO-30103)为出发菌株，采用固态发酵法生产α-淀粉酶。用活性炭粉一步脱色、纯化分别为8.6倍、34.8倍和3.5倍，回收率分别为65.1%、69.8%和60%。用这些脱色和部分纯化的酶对苹果汁进行澄清。在1%马桑皮多聚半乳糖醛酸酶(9.87U/m L)和0.4%α-淀粉酶(899U/m L)存在下，在10 mM CaCl2存在下，在50℃下孵育2 h，果汁的澄清度(%T660 nm=97.0%)达到最大。澄清后果汁总酚含量降低19.8%，但清除DPPH自由基的能力略高。
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 (%T660nm = 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.
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