Clarification of orange juice by crude fungal pectinase from citrus peel
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چکیده
منابع مشابه
Production of a Safe and Efficient Antioxidant-Rich Extract from Sweet Orange (Citrus sinensiscv Shahsavari) Peel
The aim of this study is to develop an extraction method for the producing of a safe and efficient source of antioxidant compounds from fresh and pre-treated sweet orange (Citrus sinensis cv shahsavari) peel. Three types of solvents (100% ethanol, 100% water and ethanol-water mixtures at the ratios of 35:65 and 65:35, v/v), three duration times (60, 120 and 240 min) were chosen as the parameter...
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Citrus aurantium peel and juice aroma compounds were investigated by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS), whereas phenolic compounds analysis was performed by reversed-phase high-performance liquid chromatography (RP-HPLC). Limonene was the major volatile compound of bitter orange peel (90.25%) and juice (91.61%). HPLC analysis of bitter orange peel and juic...
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A polygalacturonase (PGase) was purified from Trichoderma harzianum , grown on citrus peel, by anion exchange and size exclusion chromatographies. The enzyme had molecular mass of 29 kDa. The extent of hydrolysis by PGase was decreased with increasing of pectin esterification degree. m m ax K and V , using polygalacturonic acid as substrate, were 1.42 mg and 0.66 ìmol reducing sugar, respective...
متن کاملMicrobial production of pectin from citrus peel.
A new method for the production of pectin from citrus peel was developed. For this purpose, a microorganism which produces a protopectin-solubilizing enzyme was isolated and identified as a variety of Trichosporon penicillatum. The most suitable conditions for the pectin production were determined as follows. Citrus (Citrus unshiu) peel was suspended in water (1:2, wt/vol), the organism was add...
متن کاملPurification and characterization of pectinase produced from Apple pomace and evaluation of its efficacy in fruit juice extraction and clarification
Pectinase (Pectin methyl esterase) produced by Aspergillus niger in solid state fermentation of apple pomace using the optimized conditions was partially purified by (NH4)2SO4 fractionation (20-80% concentration). The purified enzyme was found to be stable up to 60 days. It remained heat stable up to 50oC but completely inactivated at 90oC. The partially purified enzyme showed highest activity ...
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ژورنال
عنوان ژورنال: Nigerian Food Journal
سال: 2007
ISSN: 0189-7241
DOI: 10.4314/nifoj.v25i1.33661