Pseudomonas sp. xylanase for clarification of Mausambi and Orange fruit juice
نویسندگان
چکیده
Xylanase can be usd for many Industrial applications and juice clarification is one of them. Pseudomonas sp. xylanase was used for fruit juice clarification in free State. Maximum amount of juice clarification was in case of Mausambi juice was observed at 40 ̊C and 52 hours, in case of free enzyme treated juice there is 46.9% increase in clarity and 1.7 fold increase in reducing sugars of the juice and enzyme dose was optimized as 8U with maximum flow rate of 6 ml/min at this dose. In case of orange juice in free enzyme treated juice maximum clarity was observed at 40 ̊C and 52 hours, juice was found to be 42.14 % clear with increase of 1.9 fold of reducing sugars, enzyme dose optimized was 8.06U with maximum flow rate of 0.86 ml/min.
منابع مشابه
Production of an alkali tolerant extracellular xylanase from Bacillus pumilus VLK-1 in solid state fermentation and its use in tomato juice clarification
Xylanase production from Bacillus pumilus VLK-1 in solid state fermentation was enhanced through optimization of the process using one variable approach. The enzyme production was highest (42324±786 IU/g) upon 96h of incubation at 37°C using wheat bran as a substrate moistened with mineral salt solution (pH 9.0) containing 0.1% folic acid, 0.2% riboflavin and 6.0% yeast extract in the ratio of ...
متن کاملEffect of Postharvest Application of γ-Aminobutyric Acid, Methyl Jasmonate and Methyl Salicylate on Chilling Injury, Peel Attributes and Fruit Juice Quality of ‘Moro’ Blood Orange During Cold Storage
In this study, the effects of postharvest application of γ-aminobutyric acid (GABA), methyl jasmonate (MeJA) and methyl salicylate (MeSA) on chilling injury, peel attributes and fruit juice quality of ‘Moro’ blood orange during cold storage at 3 °C and 90% RH for 150 days was investigated. GABA treatment at concentrations of 20 and 40 mM using vacuum at 30 kPa for 8 minutes and MeJA and MeSA va...
متن کاملContamination of Pasteurized Fruit Juices with Bacillus licheniformis in West Azerbaijan Province, Iran
ABSTRACT Background and objectives: Bacillus licheniformis is a potential cause of spoilage in pasteurized products. The aim of this study was to identify and isolate B. licheniformis from commercial pasteurized fruit juices distributed in the West Azarbaijan Province, Iran. Methods: Sixteen fruit juice samples including four apple juice and 12 orange juice samples wer...
متن کاملComparison of the Effect of Pomegranate Juice and Orange Juice on the Level of pH of Dental Plaque
Background and aim: reduction of dental plaque pH is an effective factor in the incidence of dental caries. One of the common methods for assessment of the cariogenic potential of food products is the study of plaque pH changes in the oral environment. The present study was performed due to the importance of dental plaque and its known complications and also the increase in consumption of indus...
متن کاملIsolation and Partial Characterization of a Bacterial Thermostable Polymethyl Galacturonase from a Newly Isolated Bacillus sp. strain BR1390
Background: Pectinases are pectin degrading class of enzymes including polygalacturonase (PG), polymethyl galacturonase (PMG), pectate lyase (PEL), and pectin esterase (PE) that are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of fruit juices. Objectives: A highly methylated pectin degrading bacterium from soil covered with fruit wa...
متن کامل