PRODUCTION AND USE OF YEAST PECTOLYTIC ENZYMES TO AID PINEAPPLE JUICE EXTRACTION

Autor:	E. Amoke, William O. Ellis, J. H. Oldham, V.P. Dzogbefia
Rok vydání:	2001
Předmět:	chemistry.chemical_classification biology Inoculation Saccharomyces cerevisiae Extraction (chemistry) biology.organism_classification Applied Microbiology and Biotechnology Enzyme assay Yeast PINEAPPLE JUICE Enzyme Biochemistry chemistry biology.protein Food science Protein concentration Food Science Biotechnology
Zdroj:	Food Biotechnology. 15:25-34
ISSN:	1532-4249 0890-5436
Popis:	A crude preparation of pectolytic enzyme was obtained by culturing Saccharomyces cerevisiae (ATCC512712) in pineapple juice. Maximum cell growth was obtained on the 6th day after inoculation. Correspondingly, optimum protein concentration and enzyme activity were also observed on the 6th day old culture. Although not purified, the addition of this crude enzyme extract to crushed pineapple mash at 0.02% resulted in a significant increase in juice yield (P≥0.05). The overall processing time was also significantly reduced (P≤0.05) with the enzyme treatment compared to controls. A combination of 0.02% enzyme treatment of mash for 30 min, was found to be the most effective dosage in reducing the processing time significantly.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2986b320ab933c77979fb68ab0ce0662 https://doi.org/10.1081/fbt-100103892 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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