Purification of polygalacturonase from Aspergillus awamori Nakazawa MTCC 6652 and its application in apple juice clarification

被引：39

作者：

Dey, Tapati Bhanja ^{[1
]}

Adak, Sunita ^{[1
]}

Bhattacharya, Patrali ^{[1
]}

Banerjee, Rintu ^{[1
]}

机构：

[1] Indian Inst Technol, Agr & Food Engn Dept, Microbial Biotechnol & Downstream Proc Lab, Kharagpur 721302, W Bengal, India

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 59卷 / 01期

关键词：

Polygalacturonase; Pectinase; Pectin; Decolorization; Apple juice; SOLID-STATE FERMENTATION; EXO-POLYGALACTURONASE; ACTIVATED-CHARCOAL; RHIZOPUS-ORYZAE; ENZYME; DECOLORIZATION; PECTINASES; RECOVERY; PROTEASE; WASTES;

D O I：

10.1016/j.lwt.2014.04.064

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Polygalacturonase (PG) is necessary during fruit juice clarification process for the degradation of insoluble viscous pectinacious compounds. In the present study. PG from Aspergillus awamori Nakazawa MTCC 6652 produced by solid-state fermentation of mosambi (Citrus sinensis var mosambi) peel was decolorized and purified 34.8 fold with 69.8% recovery exploiting activated charcoal. The SDS-PAGE profiling revealed molecular weight of the purified PG as 30 kDa. The optimum pH and temperature of the purified enzyme were 4.5 and 50 degrees C, respectively. After decolorization and purification it was applied in the apple juice clarification process. The clarified juice exhibited 38% viscosity reduction with % T-660 of 93%, A(420) of 0.3 and pH 3. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：591 / 595

页数：5

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