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

Year 2018, Volume: 43 Issue: 4, 558 - 568, 15.06.2018

Sibel Uzuner

https://doi.org/10.15237/gida.GD18024

Cited By: 2

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

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