Degradation of a washed carrot preparation by cellulases and pectinases

Sreenath, Hassan K.; Frey, Manuela D.; Radola, Bertold J.; Scherz, H.

doi:10.1002/bit.260260725

Cited by 31 publications

(8 citation statements)

References 10 publications

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“…As previously reported by Voragen et al . (1980) and Sreenath et al . (1984), the results in this paper showed that a combination of pectinase and cellulase was more efficient in degrading the onion than the lone use of enzyme.…”

Section: Discussionmentioning

confidence: 97%

Solubilization of onion with polysaccharide‐degrading enzymes

Suh

Noh

Choi

2002

Int J of Food Sci Tech

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For the selection of suitable enzymes for the solubilization of onion, degree of solubilization (DS) values were measured. The DS values of Pectinex and Viscozyme were 75.8 and 78.4%, respectively, which indicates they have higher specific activities than Cereflo and Celluclast. The enzyme mixture of Pectinex and Viscozyme (relative ratio of 1:3) had higher DS values and reducing sugar content than Pectinex alone. The enzyme mixture degraded onions with a synergistic effect, solubilizing 85% of the onion. The DS values and reducing sugar content at the optimal condition (pH 4.5 and 45 °C) reached a maximum of 85% and 494.8 mg g–1 of onion, respectively. The DS values and reducing sugar content increased with increasing reaction time, reaching a maximum of 89% and 517.5 mg g–1 of onion, respectively. When cooking pork, onion appeared to be preferable to onion hydrolysate, however there was no significant difference. The sweetness and preference of pork cooked with 3% addition of hydrolysate per gram of pork meat were the highest but those were not different significantly from those cooked with less than 10% addition of hydrolysate per pork meat.

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Section: Discussionmentioning

confidence: 97%

Solubilization of onion with polysaccharide‐degrading enzymes

Suh

Noh

Choi

2002

Int J of Food Sci Tech

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“…Previously fungal pectinase have been used for production of pulps, juices [22] and concentrates from fruits and vegetables and baby and geriatric foods [23]. The yield of oil extracted from olive pastes, treated by enzymatic preparation, was also increased [24].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of enzymes produced from yeast

Moharib¹,

El‐Sayed²,

Jwanny³

2000

Nahrung

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Pichia pinus was found to be capable of growing on mango wastes, producing pectinase (pectin lyase, EC-4.2.2.10) and lactase (beta-galactosidase, EC-3.2.1.23) enzymes. The two enzymes were successively purified by precipitation with ammonium sulfate followed by chromatography on Sephadex G-120. The purification procedure provided 1,846 and 929 fold purification with 20.6 and 24% yield recovery of pectinase and lactase, respectively. the km value of pectinase was 0.33% for pectin at pH 4.5 and that for lactase was 0.166% for lactose at pH 7.0. The purified enzymes, pectinase and lactase are stable up to 50 degrees C for 60 and 45 min, respectively, with 20 and 35% loss of their activity. Gel filtration on Sephadex G-200 indicated that the molecular weights of the purified pectinase was 90 x 10(3) Dalton and of lactase 115 x 10(3) Dalton. On the basis of the evaluation tests done, the enzymes were considered to have a potential technological interest as treating mango pastes (residues left after mango juice preparation) with the two prepared enzymes resulted in an increase of the colour intensity, total carbohydrate content and juice yield. Treating milk with the purified lactase also showed an increase in the total carbohydrate and reducing sugar produced.

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“…The enzymatic effect permitted the cell walls to be more permeable, which generated the extraction of total soluble solids from the plantain puree. The presence of polysaccharide-degrading enzymes (amyloglucosidase, α-amylase, pectinase and bioglucanase activities) in the preparations was then linked to a higher degree of tissue breakdown, discharging more compounds, such as sugars [45], which contribute to total soluble solids.…”

Section: Impact Of Enzyme Concentrationmentioning

confidence: 99%

Optimization of the Juice Extraction Process and Investigation on Must Fermentation of Overripe Giant Horn Plantains

2017

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The study was initiated to optimize the enzymabtic extraction process of plantain pulp using response surface methodology. Weight loss of plantain decreased until it became stable at an over-ripe stage. The significant regression model describing the changes of extraction yield and Brix with respect to hydrolysis parameters was established. Temperature contributed to reducing the yield from 53.52% down to 49.43%, and the dilution factor increased the yield from 53.52% to 92.97%. On the contrary, the dilution factor significantly reduced Brix from 21.74 • Bx down to 0.15 • Bx, while the enzyme concentration increased Brix from 21.73 • Bx to 26.16 • Bx. The optimum conditions for juice extraction from plantain pulp were: temperature: 25 • C; enzyme concentration: 5%; dilution ratio: 1.10; and extraction time: 24 h. The implementation of these conditions led to (resulted in obtaining) obtaining a must yield of more than 70% and Brix between 10 • Bx and 15 • Bx. The total polyphenols and flavonoids were 7.70 ± 0.99 mg GAE /100 g and 0.4 ± 0.01 µg rutin/g for must and 17.01 ± 0.34 mg GAE/100 g and 4 ± 0.12 µg rutin/g and 7.70 ± 0.99 for wine, indicated the presence of antioxidant activity in the produced wine. On the other hand, the total soluble solids were between 16.06 ± 0.58 • Bx and 1.5 ± 0.10 • Bx, which permitted obtaining a wine with low alcohol content.

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Degradation of a washed carrot preparation by cellulases and pectinases

Cited by 31 publications

References 10 publications

Solubilization of onion with polysaccharide‐degrading enzymes

Solubilization of onion with polysaccharide‐degrading enzymes

Evaluation of enzymes produced from yeast

Optimization of the Juice Extraction Process and Investigation on Must Fermentation of Overripe Giant Horn Plantains

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