Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification

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 (%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.

Biotechnological potential of an exo‐polygalacturonase of the new strain Penicillium janthinellum VI2R3M: biochemical characterization and clarification of fruit juices

“…The determination of optimum temperature of PG from P. janthinellum VI2R3M reveal similar results reported for the PG of P. notatum , Aspergillus niger , Aspergillus awamori and Fusarium graminearum (Dey and Banerjee ; Ortega et al ; Amin et al ; Anand et al ). However, the enzyme shows an optimum temperature less than that of the exo‐PG form Bacillus licheniformis (Evangelista et al ), a PG from Aureobasidium pullulans (Bennamoun ) and an exo‐PG from Rhizomucor pusillus A 13·36 (Trindade et al ).…”

“…The determination of optimum temperature of PG from P. janthinellum VI2R3M reveal similar results reported for the PG of P. notatum, Aspergillus niger, Aspergillus awamori and Fusarium graminearum (Dey and Banerjee 2014;Ortega et al 2014;Amin et al 2017;Anand et al 2017). However, the enzyme shows an Figure 3 Effect of temperature and pH on PG activity and stability.…”

A magnetic tri-enzyme nanobiocatalyst for fruit juice clarification

“…Pectinase is one of the most important enzymes significantly employed in juice clarification (Kashyap et al, 2001). The agglomeration of starch molecules with proteins and pectin can be eliminated by α-amylase and thus abolishes haziness (Dey & Banerjee, 2014). Despite all these advantages of enzymes, industrial application is always hampered due to some drawbacks such as lack of long-term stability under operational conditions, difficult recovery and re-use of the enzyme (Sheldon et al, 2005).…”

Co-immobilization of pectinase and glucoamylase onto sodium aliginate/graphene oxide composite beads and its application in the preparation of pumpkin-hawthorn juice

“…Pectinase has been widely used in clarification of fruit and vegetable juices, and wines (Rajdeo, Harini, Lavanya, & Fadnavis, ; Sharma, Patel, & Sugandha, ). For the juice rich in starch which is agglomerated with proteins and pectin, the use of enzyme, such as α‐amylase (Dey & Banerjee, ) and glucoamylase (Banerjee, & Ghosh, ) for de‐starching is essential in clarification processes. However, the drawbacks of using free enzymes, such as low stability, difficulty in recovery and recycling, limit their industrial application.…”

“…juices, and wines (Rajdeo, Harini, Lavanya, & Fadnavis, 2016;Sharma, Patel, & Sugandha, 2017). For the juice rich in starch which is agglomerated with proteins and pectin, the use of enzyme, such as α-amylase (Dey & Banerjee, 2014) and glucoamylase (Banerjee, & Ghosh, 2017) for de-starching is essential in clarification processes.…”