Enzymic clarification of lemon juice without depolymerisation of pectin

Don Premaseri K., . and Das K., . and Astimar bte Abdul Aziz, . (1990) Enzymic clarification of lemon juice without depolymerisation of pectin. [Proceedings Paper]

Clarification of lemon juice was studied in detail using two enzyme systems. The application of the first system consisting of pectinase and Novo Ultrazym 100 was found to be quite efficient in clarifying the juice no doubt but pectin which is an important juice consistent with much desirable physiological attributes was depolymerised. Investigation made with an alternative system of enzymes involving protease and cellulase was found to exhibit a good and similar clarification ability with an added improvement in protecting pectin in juice without its depolymerisation. Among the enzymes studied cellulase was found to be the best clarifying agent. Degree of clarification expressed as percent transmittance at 670 nm was dependent on enzyme concentration temperature and pH. For maximum clarification experiments were conducted to find out optimum parameters for each enzyme. Cellulase showed 96 percent transmittance at 45 degrees C pH 4.0 and 36 IU/ml; pectinase 91 percent at 45 degrees C pH 4.0 and 3.9 IU/ml; Novo Ultrazym 90 percent at 40 degrees C pH 4.0 and 20 IU/ml; and protease 84 percent at 45 degrees C pH 4.0 and 1.3 IU/ml. 1h10.cw 15.

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Abstract

Clarification of lemon juice was studied in detail using two enzyme systems. The application of the first system consisting of pectinase and Novo Ultrazym 100 was found to be quite efficient in clarifying the juice no doubt but pectin which is an important juice consistent with much desirable physiological attributes was depolymerised. Investigation made with an alternative system of enzymes involving protease and cellulase was found to exhibit a good and similar clarification ability with an added improvement in protecting pectin in juice without its depolymerisation. Among the enzymes studied cellulase was found to be the best clarifying agent. Degree of clarification expressed as percent transmittance at 670 nm was dependent on enzyme concentration temperature and pH. For maximum clarification experiments were conducted to find out optimum parameters for each enzyme. Cellulase showed 96 percent transmittance at 45 degrees C pH 4.0 and 36 IU/ml; pectinase 91 percent at 45 degrees C pH 4.0 and 3.9 IU/ml; Novo Ultrazym 90 percent at 40 degrees C pH 4.0 and 20 IU/ml; and protease 84 percent at 45 degrees C pH 4.0 and 1.3 IU/ml. 1h10.cw 15.

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Item Type:	Proceedings Paper
Additional Information:	16 graphs; 13 ref. Summary En
AGROVOC Term:	LIMON ACIDO
AGROVOC Term:	JUGO DE FRUTAS
AGROVOC Term:	POLIGALACTURONASA
AGROVOC Term:	PECTINAS/ CLARIFICACION
AGROVOC Term:	CELULASA
AGROVOC Term:	PH
AGROVOC Term:	TEMPERATURA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:26
URI:	http://webagris.upm.edu.my/id/eprint/14734

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