Rapid Extraction of Pawpaw Juice with the Application of Locally Produced Pectic Enzymes fromSaccharomyces CerevisiaeATCC 51712

Autor:	V.P. Dzogbefia, David Djokoto, J. H. Oldham
Rok vydání:	2006
Předmět:	chemistry.chemical_classification food.ingredient Pectin biology Saccharomyces cerevisiae Extraction (chemistry) biology.organism_classification Applied Microbiology and Biotechnology Enzyme food chemistry Food science Carica PAPAYA JUICE Incubation Food Science Biotechnology Total protein
Zdroj:	Food Biotechnology. 20:31-41
ISSN:	1532-4249 0890-5436
Popis:	Pawpaw (Carica papaya) fruit is highly perishable; hence, conversion into a value-added product such as juice concentrate will be useful. Pawpaw fruit is, however, high in pectin; therefore, its juice extraction is difficult without an extraction aid such as the addition of pectic enzymes. Our laboratory has developed a simple enzymatic method that enables the extraction of pawpaw juice with considerable ease. Pectic enzymes were obtained from Saccharomyces cerevisiae (ATCC 52712) cultured in pawpaw juice for 6 days at room temperature (25–28°C) and centrifuged to obtain the enzyme in the supernatant. Addition of this enzyme (32 mg total protein) to 200 g pawpaw mash and incubation for 30 min resulted in significant (P < 0.05) reduction in the viscosity of the mash with corresponding increases in the flow rate of free-run juice (85%). Simultaneously, large increases in the volume of free-run juice (180%) over the controls were obtained. Since the overall increase in total juice volume was only 35% as comp...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ddc7d11abcbc78991a0f4e61683cc5d0 https://doi.org/10.1080/08905430500523970 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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