Articles
MANGO JUICE CLARIFICATION USING PURIFIED FUNGAL CELLULASE OBTAINED FROM MANGO PEEL RESIDUE FERMENTATION
Article number
1066_25
Pages
213 – 216
Language
English
Abstract
Commercial enzymes are generally employed in the fruit processing industry for clarification of juice.
However, it results in remarkably higher cost of production as these enzymes are quite expensive.
Hence, there is a need to produce such enzymes using cheaper substrates.
In the present investigation, fungal cellulase was produced by Aspergillus niger using mango peel residue (1% w/v) as substrate.
The enzyme extract having 2.6 U/ml cellulose activity was used to clarify mango juice for different periods of time (0-120 min) and temperatures (20-40°C) and compared with commercial enzyme.
The results indicated that enzyme extracted from mango peel residue performed better than commercial enzyme in terms of change in viscosity.
The viscosity of enzyme (from mango peel) treated juice at 30°C decreased from an initial of 0.86 to 0.31 mPas after 120 min of treatment, while in case of commercial enzyme, the values decreased from 0.87 to 0.47 mPas under similar conditions of temperature and time.
Thus, mango peel enzyme treatment resulted in 64% reduction in the viscosity of juice as against 45% reduction from commercial enzyme treatment.
It may, therefore, be concluded that cellulase obtained from mango peel residue has good potential for juice clarification.
However, it results in remarkably higher cost of production as these enzymes are quite expensive.
Hence, there is a need to produce such enzymes using cheaper substrates.
In the present investigation, fungal cellulase was produced by Aspergillus niger using mango peel residue (1% w/v) as substrate.
The enzyme extract having 2.6 U/ml cellulose activity was used to clarify mango juice for different periods of time (0-120 min) and temperatures (20-40°C) and compared with commercial enzyme.
The results indicated that enzyme extracted from mango peel residue performed better than commercial enzyme in terms of change in viscosity.
The viscosity of enzyme (from mango peel) treated juice at 30°C decreased from an initial of 0.86 to 0.31 mPas after 120 min of treatment, while in case of commercial enzyme, the values decreased from 0.87 to 0.47 mPas under similar conditions of temperature and time.
Thus, mango peel enzyme treatment resulted in 64% reduction in the viscosity of juice as against 45% reduction from commercial enzyme treatment.
It may, therefore, be concluded that cellulase obtained from mango peel residue has good potential for juice clarification.
Publication
Authors
D. Kumar, K.K. Yadav, M. Muthukumar, S. Kumar , N. Garg
Keywords
mango, cellulose, peel, fermentation, juice, Aspergillus niger, enzymes, cellulases, juice clarification, viscosity, mango peel
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