APPLICATION OF CRUDE PECTINASES PRODUCED BY ASPERGILLUS SOJAE (ATCC 20235) AS A PROCESSING AID FOR BANANA JUICE EXTRACTION | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 1, Issue 1, July and August 2016, Page 15-25 PDF (663.08 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2016.176559 | ||||
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| Authors | ||||
| Gehad M. El-Shenawi; M. B. Atta | ||||
| Food Science and Technology Department, Faculty of Agriculture, Tanta University, Egypt | ||||
| Abstract | ||||
| Crude pectinases produced by genetically modified Aspergillus sojae (ATCC 20235) namely PGzyme was used for extraction and clarification of banana juice comparing with two commercially available pectinase (Fructozym and Flavourozyme). Therefore, endopolygalacturonase (Endo-PG), exopolygalactouronase (Exo-PG) and polymethylegalacturonase (PMG) activities in each enzyme preparation were estimated. The results revealed that Fructozym is more effective to extract and clarify of banana juice rather than of PGzyme. While, Flavourzyme has no marked effect on the extraction or clarification of the banana juice. Physicochemical characteristics of the produced juices by the studied different enzymes were also discussed. | ||||
| Keywords | ||||
| Pectinases; banana juice; physicochemical characteristics | ||||
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