Microbial cellulases and pectinases from various sources exhibited different degrees of activity when employed to reduce the viscosity of mango pulp. Ultrazym 100 rapidly reduced mango pulp viscosity up to 82% (unfiltered) and yielded pulp juices which could be filtered or centrifuged easily. Enzymatic liquefaction of mango pulp was influenced by temperature, enzyme concentration, and time of reaction.
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