Using Pectinase from Aspergillus nidulans for Juice Clarification
Author Information
Author(s): Hamed M. El-Shora, Sabah A. Abo-Elmaaty, Gharieb S. El-Sayyad, Widad M. Al-Bishri, Ahmed I. El-Batal, Mervat G. Hassan
Primary Institution: Mansoura University, Egypt
Hypothesis
Can immobilized pectinase from Aspergillus nidulans improve juice clarity and stability?
Conclusion
The immobilized pectinase from Aspergillus nidulans effectively clarified orange, mango, and pineapple juices, demonstrating its potential for use in the food industry.
Supporting Evidence
- The immobilized pectinase showed higher activity and stability compared to the free enzyme.
- Chitosan-immobilized pectinase achieved up to 97.8% juice clarity.
- Total phenolic and flavonoid contents increased in juices treated with immobilized pectinase.
Takeaway
Scientists found a way to use a special enzyme from a fungus to make fruit juices clearer and better for drinking.
Methodology
The study involved purifying pectinase from Aspergillus nidulans and immobilizing it on chitosan and alginate beads, followed by testing its effectiveness in clarifying fruit juices.
Limitations
The study did not explore the long-term stability of the immobilized enzyme under various industrial conditions.
Digital Object Identifier (DOI)
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