Use of immobilized commercial pectinase for carrot juice production: determination of the activity and reuse
1999
Demir, N. | Acar, J. (Hacettepe Univ., Ankara (Turkey). Food Engineering Department)
неизвестный. Enzymatic mash treatment is a well known modem process for gaining more juice from fruits and vegetables. According to the technique, cell wall and middle-lamina pectin of the fruit are degraded by pectinase activities. Besides increasing press capacity and the yield of juice up to 20/, has also positive effect to achieve high carotene and dry matter content of the product. The aim of the research was to investigate the activity and reuse possibility of immobilized commercial pectinase named as "Pectinex Ultra SP-L" on carrot puree. Immobilization process was carried out by using ion exchange resin particles washed with 0.05 M phosphate buffer at pH 4.5 The optimum initial enzyme concentration was detected by measuring the highest pectinase activity in pectin solution and found to be 6/ (v/v). Enzyme immobilized particles were added to the carrot puree at pH 4.5 and 35øC. The activity of immobilized enzyme was determined by measuring pH, dry matter content and viscosity of the puree. Immobilized enzyme was used five times in carrot puree medium and the activity loss was found only 6.5/. Activity of the immobilized enzyme was quite stable.
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