Mango juice clarification with polygalacturonase produced by Aspergillusawamori MTCC 9166 - Optimization of conditions

Anuradha K., . and Naga Padma P., . and Venkateshwar S., . and Gopal Reddy, . Mango juice clarification with polygalacturonase produced by Aspergillusawamori MTCC 9166 - Optimization of conditions. pp. 147-151. ISSN 2231-7546

Pectin rich fruit juices need enzymatic treatment for clarification. As fruits are rich in pectin pectinolytic treatment can efficiently reduce viscosity resulting in clarified fruit juice. Enzymatic treatment of mango pulp results in 80 recovery of total juice present in the fruit. Use of pectin degrading polygalacturonases increases both fruit juice extraction and clarification. Polygalacturonase (PG) produced by Aspergillus awamori MTCC 9166 is studied for mango juice clarification and conditions are optimized by Box-Behnken design. The conditions studied are incubation time (15-45 min) enzyme concentration (0.5-1.5 U/ml) and temperature (25-400C). Significant regression model describing the change on viscosity with respect to independent variables was established. Based on surface plots and contour plots the optimum conditions for mango juice clarification were obtained. The recommended enzymatic treatment conditions are enzyme concentration 1.5 U/ml incubation time 30 min at 400C. Significant (60) reduction in viscosity was observed.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(23).p...

Abstract

Pectin rich fruit juices need enzymatic treatment for clarification. As fruits are rich in pectin pectinolytic treatment can efficiently reduce viscosity resulting in clarified fruit juice. Enzymatic treatment of mango pulp results in 80 recovery of total juice present in the fruit. Use of pectin degrading polygalacturonases increases both fruit juice extraction and clarification. Polygalacturonase (PG) produced by Aspergillus awamori MTCC 9166 is studied for mango juice clarification and conditions are optimized by Box-Behnken design. The conditions studied are incubation time (15-45 min) enzyme concentration (0.5-1.5 U/ml) and temperature (25-400C). Significant regression model describing the change on viscosity with respect to independent variables was established. Based on surface plots and contour plots the optimum conditions for mango juice clarification were obtained. The recommended enzymatic treatment conditions are enzyme concentration 1.5 U/ml incubation time 30 min at 400C. Significant (60) reduction in viscosity was observed.

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Item Type:	Article
AGROVOC Term:	Mangoes
AGROVOC Term:	Fruit juices
AGROVOC Term:	Aspergillus awamori
AGROVOC Term:	Enzymes
AGROVOC Term:	Fermentation
AGROVOC Term:	Polygalacturonase
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22424

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