Yıl 2018, Cilt 43, Sayı 4, Sayfalar 558 - 568 2018-06-15

EFFECT OF CRUDE PECTINASE ON APPLE JUICE QUALITY CHARACTERISTICS BY DESIRABILITY APPROACH
İSTENEBİLİRLİK YAKLAŞIMI İLE ELMA SUYU KALİTE ÖZELLİKLERİ ÜZERİNE HAM PEKTİNAZ ENZİMİNİN ETKİSİ

Sibel Uzuner [1]

92 121

The present study analyzed the efficiency of crude pectinase produced from Bacillus subtilis using hazelnut shell hydrolysate during clarification of apple juice. Response surface methodology (RSM) based desirability analysis was carried out to optimize the enzyme load, temperature, and time with respect to lightness, turbidity and clarity. The apple juice clarification was performed at different enzyme loads (0.3-0.7%), pH (4-7), temperature (30-50 oC) and time (2-6 h). The RSM results revealed optimum clarification conditions of 0.3% (w/v) enzyme load, 45.8 oC temperature, and 2 h of time resulting in 70.40 lightness, 49.44 turbidity and 88.33% clarity. To confirm the validity of RSM models, RMSE values of L value, turbidity and clarity were calculated as 4.65, 5.28 and 9.15, respectively. As a conclusion, maximum clarity at a low enzyme load and time makes the enzyme useful for juice industry.

Bu çalışmada elma suyunun berraklaştırılması sırasında fındık kabuğu hidrolizatı kullanılarak Bacillus subtilis’ten üretilen ham pektinaz enziminin etkinliği analiz edilmiştir. Açıklık-koyuluk, bulanıklık ve berraklık açısından enzim yükü, sıcaklık ve süreyi optimize etmek için istenebilirlik analizine dayalı cevap yüzey metodu kullanılmıştır. Elma suyu berraklaştırması, farklı enzim miktarları (% 0.3-0.7), pH (4-7), sıcaklık (30-50 oC) ve süre (2-6 saat) kullanarak gerçekleştirilmiştir. RSM sonuçları, %0.3 (w/v) enzim miktarı, 45.8 oC ve 2 saat optimum berraklaştırma koşullarında 70.40 açıklık-koyuluk, 49.44 bulanıklık ve %88.33 berraklık ile sonuçlanmıştır. RSM modellerinin geçerliliğini doğrulamak için, L değeri, bulanıklık ve berraklığın RMSE değerleri sırasıyla 4.65, 5.28 ve 9.15 olarak hesaplanmıştır. Sonuç olarak, düşük enzim miktarı ve sürede elde edilen maksimum berraklık enzimi meyve suyu endüstrisi için kullanılabilir yapmaktadır.

  • 1. Sakhale, B.K., Pawar, V.N., Gaikwad, S.S. (2016). Studies on effect of enzymatic liquefaction on quality characteristics of Kesar mango pulp. Int Food Res J, 23(2): 860-865.2. Whitaker, J.R. (1984). Pectic substances, pectic enzymes and haze formation in fruit juices. Enzyme Microb Technol, 4: 341-349.3. Sandri, I.G., Fontana, R.C., Barfknecht, D.M., Silveira, M.M. (2011). Clarification of fruit juices by fungal pectinases. LWT-Food Sci Technol, 44 (10): 2217-2222.4. Sandri, I.G., Lorenzoni, C.M.T., Fontana, R.C., Silveira, M.M. (2013). Use of pectinases produced by a new strain of Aspergillus niger for the enzymatic treatment of apple and blueberry juice. LWT-Food Sci Technol, 51(2): 469-475.5. Lee, W.C., Yusof, S., Hamid, N.S.A., Baharin, B.S. (2006). Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). J Food Eng, 73: 55-63.6. Rai, P., Majumdar, G.C., Dasgupta, S., De, S. (2004). Optimizing pectinase usage in pretreatment of mosambi juice for clarification by response surface methodology. J Food Eng, 64: 397-403.7. Sin, H.N., Yusof, S., Hamid, N.S.A., Rahman, R.A. (2006). Optimization of enzymatic clarification of sapodilla juice using response surface methodology. J Food Eng, 73: 313-319.8. Abdullah, A.G.L., Sulaiman, N.M., Aroua, M.K., Megat Mohd Noor, M.J. (2007). Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. J Food Eng Essex, 81(1): 65-71.9. Chen, X., Xu, F., Qin, W., Ma, L., Zheng, Y. (2012). Optimization of enzymatic clarification of green asparagus juice using response surface methodology. J Food Sci, 77(6): 665-670.10. Pinelo, M., Zeuner, B., Meyer, A.S. (2010). Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity. Food Bioprod Process, 88: 259-265.11. Alam, MdS., Ahuja, G., Gupta, K. (2014). Enzymatic clarification of carrot juice by using response surface methodology. Agric Eng Int: CIGR J, 16(3): 173-179.12. Swain, M.R., Ray, R.C. (2010). Production, Characterization and application of a thermostable exo-polygalacturonase by Bacillus subtilis CM5. Food Biotechnol, 24: 37-50.13. Joshi, V.K., Parmar, M., Rana, N. (2011). Purification and characterization of pectinase produced from apple pomace and evaluation of its efficacy in fruit juice extraction and clarification. Indian J Nat Prod Resour, 2(2): 189-197.14. Kumar, S., Sharma, H.K. (2015). Enzymatic degumming of pineapple (Ananas comosus) mill juice using crude and commercial enzymes. J Food Measur Char, 9(3): 414-425.15. Bhardwaj, V., Garg, N. (2014). Production, purification of pectinase from Bacillus sp. MBRL576 isolate and its application in extraction of juice. Int J Sci Res, 3(6): 648-652.16. Uzuner, S., Cekmecelioglu, D. (2015). Enhanced pectinase production by optimizing fermentation conditions of Bacillus subtilis growing on hazelnut shell hydrolyzate. J Mol Catal B: Enzym, 113: 62-67. 17. Uzuner, S., Cekmecelioglu, D. (2014). Hydrolysis of hazelnut shells as a carbon source for bioprocessing applications and fermentation. Int J Food Eng, 10(4): 799-808. 18. Spanos, G.A., Wrolstad, R.E., Heatherbell, D.A. (1990). Influence of processing and storage on the phenolic composition of apple juice. J Agric Food Chem, 38: 1572-1579.19. Kahle, K., Kraus, M., Richling, E. (2005). Polyphenol profiles of apple juices. Mol Nutr Food Res, 49: 797-806.20. Usaga, J., Worobo, R.W., Moraru, C.I., Padilla-Zakour, O.I. (2015). Time after apple pressing and insoluble solids influence the efficiency of the UV treatment of cloudy apple juice. LWT Food Sci Technol 62(1): 218-224. 21. Murthy, M.S.R.C., Swaminathan, T., Rakshit, S.K., Kosugi, Y. (2000). Statistical optimization of lipase catalyzed hydrolysis of methyloleate by response surface methodology. Bioprocess Eng, 22: 35-39.22. Zahangir, A.M., Suleyman, A.M., Rosmaziah, W. (2009). Statistical optimization of process conditions for cellulose production by liquid state bioconversion of domestic wastewater sludge. Bioresour Technol, 99: 4709-4716.23. Alvarez, S., Alvarez, R., Riera, F.A., Coca, J. (1998). Influence of depectinization on apple juice ultrafiltration. Colloids Surf A: Physicochem Eng Asp, 138: 377-382.24. Kilara, A. (1982). Enzymes and their uses in the processed apple industry: A review. Process Biochem, 23: 35–41.
Birincil Dil en
Konular Fen
Diğer ID GD18024
Dergi Bölümü Makaleler
Yazarlar

Yazar: Sibel Uzuner (Sorumlu Yazar)
Ülke: Turkey


Bibtex @araştırma makalesi { gida387671, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {558 - 568}, doi = {10.15237/gida.GD18024}, title = {EFFECT OF CRUDE PECTINASE ON APPLE JUICE QUALITY CHARACTERISTICS BY DESIRABILITY APPROACH}, key = {cite}, author = {Uzuner, Sibel} }
APA Uzuner, S . (2018). EFFECT OF CRUDE PECTINASE ON APPLE JUICE QUALITY CHARACTERISTICS BY DESIRABILITY APPROACH. GIDA / THE JOURNAL OF FOOD, 43 (4), 558-568. DOI: 10.15237/gida.GD18024
MLA Uzuner, S . "EFFECT OF CRUDE PECTINASE ON APPLE JUICE QUALITY CHARACTERISTICS BY DESIRABILITY APPROACH". GIDA / THE JOURNAL OF FOOD 43 (2018): 558-568 <http://dergipark.gov.tr/gida/issue/37107/387671>
Chicago Uzuner, S . "EFFECT OF CRUDE PECTINASE ON APPLE JUICE QUALITY CHARACTERISTICS BY DESIRABILITY APPROACH". GIDA / THE JOURNAL OF FOOD 43 (2018): 558-568
RIS TY - JOUR T1 - EFFECT OF CRUDE PECTINASE ON APPLE JUICE QUALITY CHARACTERISTICS BY DESIRABILITY APPROACH AU - Sibel Uzuner Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18024 DO - 10.15237/gida.GD18024 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 558 EP - 568 VL - 43 IS - 4 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18024 UR - http://dx.doi.org/10.15237/gida.GD18024 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD EFFECT OF CRUDE PECTINASE ON APPLE JUICE QUALITY CHARACTERISTICS BY DESIRABILITY APPROACH %A Sibel Uzuner %T EFFECT OF CRUDE PECTINASE ON APPLE JUICE QUALITY CHARACTERISTICS BY DESIRABILITY APPROACH %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 4 %R doi: 10.15237/gida.GD18024 %U 10.15237/gida.GD18024
ISNAD Uzuner, Sibel . "İSTENEBİLİRLİK YAKLAŞIMI İLE ELMA SUYU KALİTE ÖZELLİKLERİ ÜZERİNE HAM PEKTİNAZ ENZİMİNİN ETKİSİ". GIDA / THE JOURNAL OF FOOD 43 / 4 (Haziran 2018): 558-568. http://dx.doi.org/10.15237/gida.GD18024