İSTENEBİLİRLİK YAKLAŞIMI İLE ELMA SUYU KALİTE ÖZELLİKLERİ ÜZERİNE HAM PEKTİNAZ ENZİMİNİN ETKİSİ

Abstract

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.

Keywords

• Berraklaştırma,ham bakteriyal pektinaz,istenebilirlik optimizasyon metodu,cevap yüzey metodu,depektinizasyon

EFFECT OF CRUDE PECTINASE ON APPLE JUICE QUALITY CHARACTERISTICS BY DESIRABILITY APPROACH

Abstract

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.

Keywords

• Clarification,crude bacterial pectinase,desirability optimization methodology,response surface methodology,depectinization

References

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