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Enzymatic Applications In Fruit Juice Industry (Turkish with English Abstract)

Year 2012, Volume: 37 Issue: 6, 363 - 370, 01.12.2012

Abstract

Turbidity in fruit juice is caused by polymers such as pectic substances, hemicellulose, cellulose, lignin and starch, and by some compounds such as polyphenols, proteins, arabans, tannins and metals. These colloids need to be degraded to small molecules for manufacturing a clear and stable fruit juice. Following are the pectic enzymes used for the degradation of these colloids; polygalacturonases, pectin esterases, pectin liyases and pectat liyases. In addition, cellulases, hemicellulases, amylases, arabanazes and some other enzymes are also used for the degradation. The enzyme application increases fruit juice yield and press yield and improves clarification process, furthermore the filtration becomes easier and a clear product is obtained due to low viscosity. In this review, important pectolytic enzymes and their substrates including pectic compounds and use of these enzymes in the fruit juice industry are described.

References

  • Höhn A, Maier G, Stutz C. 2010. Successfully developed, innovative and robust enzymes for fruit juice processing. 16th IFU Congress, 4-5 May, Istanbul,Turkey.
  • Höhn A, Daqing S, Nolle F. 2005. Enzymes in fruit juice and wine industry, Ch. 5. In.Processing Fruits, Science and Technology, 2nd Ed, Barrett DM (chief ed), CRC Press, Florida, USA, pp.98-112.
  • Kumpoun W, Motomura Y. 2002. Degradation of pectic polysaccharides in various fruits by pectinase derived from Aspergillus niger. Bull Fac Agric Life Sci Hirosaki Univ, No.4: 31-36.
  • Vaillant F, Millan A, Dornier M, Decloux M, Reynes M. 2001. Strategy for economical optimisation of the clarification of pulpy fruit juices using crossflow microfiltration. JFood Eng, v.48, p: 83-90.
  • Abdullah AGL, Sulaiman NM, Aroua MK, Noor MJMM. 2007. Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. J Food Eng, 81: 65-71.
  • Aehle W (ed). 2004. Enzymes in Industry: Production and Applications. 2nd Edn. Published by Wiley-VCH, Weinheim, The Netherlands, 508 p.
  • Sandri IG, Fontana RC, Barfknecht DM, Silveira MMD. 2011. Clarification of fruit juices by fungal pectinases. Lwt-Food Sci Technol, http:// dx.doi.org/10.1016/j.lwt.2011.02.008. (Accessed 8 August 2012).
  • Alkorta I, Garbisu C, Llama MJ, Serra JL. 1997. Industrial applications of pectic enzymes: a review. Process Biochem, Vol. 33, No. I, pp: 21-28.
  • Maraş M, Çavusoglu K, Aksöz E, Kırındı, T. 2004. Pektin, poligalakturonik asit ve liyofilize pektinaz enziminin yapısal analizi. ITÜ Dergisi /C, 2(1): 3-10.
  • Jacob N, Prema P. 2006. Influence of mode of fermentation on production of polygalacturonase by a novel strain of Streptomyces lydicus. Food Technol Biotechnol, 44 (2): 263-267.
  • Ladjama A, Taibi Z, Meddour A. 2007. Production of pectinolytic enzymes using streptomyces strains isolated from palm grove soil in Biskra Area (Algeria). Afr Crop Sci Conf Proc, Vol. 8.pp: 1155-1158.
  • Bonnin E, Goff AL, Van-Alebeek GW, Voragen AGJ, Thibault JF. 2003. Mode of action of Fusarium moniliforme endopolygalacturonase towards acetylated pectin. Carbohydr Poly, Volume 52, issue 4, Pages: 381-388.
  • Yoshitake S, Numata T, Katsuragi T, Hours RA, Sakai T. 1994. Purification and characterization of a pectin-releasing enzyme produced by Kluyveromyces wickerhamii. J Ferment Bioeng, 77 (4): 370-375.
  • Kilara A. 1982. Enzymes and their uses in the processed apple industry: a review. Process Biochem, 17 (4): 35-41.
  • Taşkın E, Eltem R. 2008. The enhancement of polygalacturonase and polymethylgalacturonase production on solid-state conditions by Aspergillus foetidus. J Food Biotech, 22/3: 203-217.
  • Yu J, Lencki RW. 2004. Effect of enzyme treatments on the fouling behavior of apple juice during microfiltration. J Food Eng, 63, 413-423.
  • Alimardani-Theuil P, Gainvors-Claisse A, Duchiron F. 2011. Yeasts: An attractive source of pectinases-from gene expression to potential applications: a review. Process Biochem, 46: 1525-1537.
  • Maier G. 2003. Enzymatic applications in fruit juice industry. Meyve Suyu Gelişmeler ve Eğilimler Semineri. Meyve suyu endüstri derneği, No:1, S: 121-129.
  • Arunachalam C, Asha S. 2010. Pectinolytic enzyme-a review of new studies advanced Biotech journal- online. http://www.advancedbiotech. in/online%20article%20Pectinolytic%20Enzyme. pdf (Accessed 8 August 2012).
  • Yuan P, Meng K, Huang H, Shi P, Luo H, Yang P, Yao B. 2011. A novel acidic and low-temperature-active endo-polygalacturonase from Penicillium sp. CGMCC 1669 with potential for application in apple juice clarification. Food Chem,129: 1369-1375.
  • Dickinson E. 2003. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food hydrocolloid, 17 (1): 25-39.
  • Acar J, Gökmen V. 2000. Meyve ve sebze İşleme Teknolojisi. Cilt 1-Meyve ve Sebze Suyu Üretim Teknolojisi. Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları, Yayın No:48, Ankara, Türkiye, 81-85: 109-123.
  • Domingues RCC, Junior SBF, Silva RB, Cardoso VL, Reis MHM. 2012. Clarification of passion fruit juice with chitosan: Effects of coagulation process variables and comparison with centrifugation and enzymatic treatments. Process Biochem, 47: 467-471.
  • Sulaiman MZ, Sulaiman NM, Liew SY. 1998. Limiting permeate flux in the clarification of untreated starfruit juice by membrane ultrafiltration. Chem Eng J 69(2): 145-148.
  • Mohamed SA, L Al-Malki AA, Kumosani T. 2009. Characterization of a polygalacturonase from trichoderma harzianum grown on citrus peel with application for apple juice. Aust J Basic Appl Sci, 3(3): 2770-2777.
  • Echavarria A, Pagan J, Ibarz A. 2011. Effect of previous enzymatic recirculation treatment through a tubular ceramic membrane on ultrafiltration of model solution and apple juice. J Food Eng,102: 334-339.
  • Cemeroğlu B (ed). 2009. Meyve ve Sebze İşleme Teknolojisi .1.Ci\t. 3. Baskı. Gıda Teknolojisi Derneği Yayınları No:38, Bizim Grup Basımevi Ankara, Türkiye, 707 p.
  • Landbo AK, Kaack K, Meyer AS. 2007. Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice. Innov Food Sci Emerg Tech, v. 8, p: 135-142.
  • Kashyap DR, Vohra PK, Chopra S, Tewari R. 2001. Applications of pectinases in the commercial sector: a review. Bioresource Technol, 77 (3): 215-227.
  • Vaillant F, Millan P, O’Brien G, Dornier M, Decloux M, Reynes M. 1999. Crossflow microfiltration of passion fruit juice after partial enzymatic liquefaction. J Food Eng, 42: 215-224.
  • Diaz AB, Ory ID, Caro I, Blandino A. 2012. Enhance hydrolytic enzymes production by Aspergillus awamori on supplemented grape pomace. Food bioprod process, 90: 72-78.
  • Chauhan SK, Tyagi SM, Singh D. 2001. Pectinolytic liquefaction of apricot, plum, and mango pulps for juice Extraction. Int J Food Prop, 4: 1, 103-109.
  • Lee WC, Yusof S, Hamid NSA, Baharın BS. 2006. Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). J Food Eng, 73: 55-63.
  • Busto MD, Garcia-Tramontin KE, Ortega N, Perez-Mateos M. 2006. Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices. Bioresource Technol, 97: 1477-1483.
  • Rodriguez-Nogales JM, Ortega N, Perez-Mateos M, Busto MD. 2008. Pectin hydrolysis in a free enzyme membrane reactor: An approach to the wine and juice clarification. Food Chem, 107: 112-119.
  • Sin HN, Yusof S, Sheikh Abdul Hamid N, Abd Rahman R. 2006. Optimization of enzymatic clarification of sapodilla juice using response surface methodology. J Food Eng, 73: 313-319.
  • Kaur S, Sarkar B C, Sharma HK, Singh C. 2009. Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology. Food Bioprocess Technol, 2: 96-100.
  • Heerd D, Yegin S, Tari C, Fernandez-Lahore M. 2012. Pectinase enzyme-complex production by Aspergillus spp. In solid-state fermentation: A comparative study. Food bioprod process, 90: 102-110.
  • Türkyılmaz M, Yemiş O, Özkan M. 2012. Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chem, 134: 1052-1058.
  • Magro P, Varvaro l, Chilosi G, Avanzo C, Balestra GM. 1994. Pectinolytic enzymesproduced by Pseudomonas syringae pv.Glycinea. FEMS Microbiology Letters 117: 1-6.
  • Sunnotel O, Nigam P. 2002. Pectinolytic activity of bacteria isolated from soil and two fungal strains during submerged fermentation. World J Microbiol Biotechnol, Volume 18, Number 9: 835-839.
  • Pedrolli DB, Carmona EC. 2010. Purification and characterization of the exopolygalacturonase produced by Aspergillus giganteus in submerged cultures. J Ind Microbiol Biotechnol, Jun; 37(6): 567-73.
  • Yang J, Luo H, Li J, Wang K, Cheng H, Bai Y, Yuan T, Fan Y, Yao B. 2011. Cloning, expression and characterization of an acidic endo-polygalacturonase from Bispora sp. MEY-1 and its potential application in juice clarification. Process Biochem, 46: 272-277.
  • Ortega N, Diego SD, Perez-Mateos M, Busto MD. 2004. Kinetic properties and thermal behaviour of polygalacturonase used in fruit juice clarification. Food Chem, 88: 209-217.
  • Zhang H, Woodams EE, Hang YD. 2011. Influence of pectinase treatment on fruit spirits from apple mash, juice and pomace. Process Biochem, 46: 1909-1913.
  • Anurag P, Prakash CM, Girdhar GS. 2006. Purification and characterization of pectate lyase from banana (Musa acuminata) fruits. Phytochem, Volume 67, Issue 9: Pages 861-869.
  • Ceci L, Lozano J. 1997. Determination of enzymatic activities of commercial pectinases for the clarification of apple juice. Food Chem, Vol. 61, No. 1/2: 237-241.
  • Mantovani CF, Geimba MP, Brandelli A. 2005. Enzymatic clarification of fruit juices by fungal pectin lyase. Food Biotechnol, 19: 3, 173-181.
  • Yadav S, Yadav PK, Yadav D, Yadav KDS. 2009. Pectin lyase: a review. Process Biochem, 44: 1-10.
  • Busto MD, Garcia-Tramontin KE, Ortega N, Perez-Mateos M. 2006. Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices. Bioresource Technol, 97:1477-1483.
  • Ladjama A, Taibi Z, Meddour A. 2007. Production of pectinolytic enzymes using streptomyces strains isolated from palm grove soil in Biskra Area (Algeria). Afr Crop Sci Conf Proc, Vol. 8.pp: 155-1158.
  • Nakkeeran E, Umesh-Kumar S, Subramanian R. 2011. Aspergillus carbonarius polygalacturonases purified by integrated membrane process and affinity precipitation for apple juice production. Bioresource Technol, 102 : 3293-3297.
  • Swain MR, Ray RC. 2010. Production, characterization and application of a thermostable exo-polygalacturonase by Bacillus subtilis CM5. Food Biotechnol, 24: 1, 37-50.
  • Mutlu M, Sarioglu K, Demir N, Ercan MT, Acar J. 1999. The use of commercial pectinase in fruit juice industry. Part I: viscosimetric determination of enzyme activity. J Food Eng, 4: 147-150.
  • Alvarez S, Alvarez R, Riera FA, Coca J. 1998. Influence of depectinization on apple juice ultrafiltration. Colloids Surf A, Volume 138, Issues 2-3: Pages 377-382.
  • Gummadi SN, Kumar DS. 2008. Batch and fed batch production of pectin lyase and pectate lyase by novel strain Debaryomyces nepalensis in bioreactor. Bioresource Technol, 99: 874-881.
  • Demir N, Acar J, Sarioglu K, Mutlu M. 2001. The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment. J Food Eng, 47: 275-280.
  • Sarioglu K, Demir N, Acar J, Mutlu M. 2001. The use of commercial pectinase in the fruit juice industry, part 2: Determination of the kinetic behaviour of immobilized commercial pectinase. J Food Eng, 47: 271-274.
  • Mehrlander K, Dietrich H, Sembries S, Dongowski G, Will F. 2002. Structural characterization of oligosaccharides and polysaccharides from apple juices produced by enzymatic pomace liquefaction. J Agric Food Chem, 50: 1230-1236.
  • Bhat MK. 2000. Cellulase and related enzymes in biotechnology. Biotechnol Adv,18(5): 355-383.
  • Xu F, Ding H, Tejirian A. 2009. Detrimental effect of cellulose oxidation on cellulose hydrolysis by cellulase. Enzyme Microb Tech, 45: 203-209.
  • Oberoi HS, Sandhu SK, Vadlani PV. 2012. Statistical optimization of hydrolysis process for banana peels using cellulolytic and pectinolytic enzymes. Food bioprod process, 90: 257-265.
  • Souza PMD, Magalhaes PDOE. 2010. Application of microbial-amylase in industry-a review. Braz J Microbiol, 41: 850-861.

Meyve Suyu Sanayiinde Enzimaktik Uygulamalar

Year 2012, Volume: 37 Issue: 6, 363 - 370, 01.12.2012

Abstract

Pektik maddeler, hemiselüloz, selüloz, lignin ve nişasta gibi polimerler, polifenoller, proteinler, arabanlar, tanenler ve metaller gibi maddeler meyve suyunda bulanıklığa yol açmaktadır. Berrak ve stabil bir meyve suyu üretimi için bu kolloidler küçük moleküllerine kadar parçalanmalıdır. Bu amaçla kullanılan pektik enzimler; poligalakturonazlar, pektin esterazlar, pektin liyazlar ve pektat liyazlardır. Ayrıca selülazlar, hemiselülazlar, amilazlar ve arabanazlar gibi diğer enzimler de kullanılmaktadır. Bu sayede meyve suyu verimi, presleme ve durultma verimi artmakta, vizkositenin düşmesine bağlı olarak filtrasyon kolaylaşmakta ve daha berrak bir ürün elde edilmektedir. Bu derlemede özellikle önemli pektolitik enzimler, bunların substratları olan pektik bileşikler ve meyve suyu sanayinde bu enzimlerin kullanımı anlatılmıştır.

References

  • Höhn A, Maier G, Stutz C. 2010. Successfully developed, innovative and robust enzymes for fruit juice processing. 16th IFU Congress, 4-5 May, Istanbul,Turkey.
  • Höhn A, Daqing S, Nolle F. 2005. Enzymes in fruit juice and wine industry, Ch. 5. In.Processing Fruits, Science and Technology, 2nd Ed, Barrett DM (chief ed), CRC Press, Florida, USA, pp.98-112.
  • Kumpoun W, Motomura Y. 2002. Degradation of pectic polysaccharides in various fruits by pectinase derived from Aspergillus niger. Bull Fac Agric Life Sci Hirosaki Univ, No.4: 31-36.
  • Vaillant F, Millan A, Dornier M, Decloux M, Reynes M. 2001. Strategy for economical optimisation of the clarification of pulpy fruit juices using crossflow microfiltration. JFood Eng, v.48, p: 83-90.
  • Abdullah AGL, Sulaiman NM, Aroua MK, Noor MJMM. 2007. Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. J Food Eng, 81: 65-71.
  • Aehle W (ed). 2004. Enzymes in Industry: Production and Applications. 2nd Edn. Published by Wiley-VCH, Weinheim, The Netherlands, 508 p.
  • Sandri IG, Fontana RC, Barfknecht DM, Silveira MMD. 2011. Clarification of fruit juices by fungal pectinases. Lwt-Food Sci Technol, http:// dx.doi.org/10.1016/j.lwt.2011.02.008. (Accessed 8 August 2012).
  • Alkorta I, Garbisu C, Llama MJ, Serra JL. 1997. Industrial applications of pectic enzymes: a review. Process Biochem, Vol. 33, No. I, pp: 21-28.
  • Maraş M, Çavusoglu K, Aksöz E, Kırındı, T. 2004. Pektin, poligalakturonik asit ve liyofilize pektinaz enziminin yapısal analizi. ITÜ Dergisi /C, 2(1): 3-10.
  • Jacob N, Prema P. 2006. Influence of mode of fermentation on production of polygalacturonase by a novel strain of Streptomyces lydicus. Food Technol Biotechnol, 44 (2): 263-267.
  • Ladjama A, Taibi Z, Meddour A. 2007. Production of pectinolytic enzymes using streptomyces strains isolated from palm grove soil in Biskra Area (Algeria). Afr Crop Sci Conf Proc, Vol. 8.pp: 1155-1158.
  • Bonnin E, Goff AL, Van-Alebeek GW, Voragen AGJ, Thibault JF. 2003. Mode of action of Fusarium moniliforme endopolygalacturonase towards acetylated pectin. Carbohydr Poly, Volume 52, issue 4, Pages: 381-388.
  • Yoshitake S, Numata T, Katsuragi T, Hours RA, Sakai T. 1994. Purification and characterization of a pectin-releasing enzyme produced by Kluyveromyces wickerhamii. J Ferment Bioeng, 77 (4): 370-375.
  • Kilara A. 1982. Enzymes and their uses in the processed apple industry: a review. Process Biochem, 17 (4): 35-41.
  • Taşkın E, Eltem R. 2008. The enhancement of polygalacturonase and polymethylgalacturonase production on solid-state conditions by Aspergillus foetidus. J Food Biotech, 22/3: 203-217.
  • Yu J, Lencki RW. 2004. Effect of enzyme treatments on the fouling behavior of apple juice during microfiltration. J Food Eng, 63, 413-423.
  • Alimardani-Theuil P, Gainvors-Claisse A, Duchiron F. 2011. Yeasts: An attractive source of pectinases-from gene expression to potential applications: a review. Process Biochem, 46: 1525-1537.
  • Maier G. 2003. Enzymatic applications in fruit juice industry. Meyve Suyu Gelişmeler ve Eğilimler Semineri. Meyve suyu endüstri derneği, No:1, S: 121-129.
  • Arunachalam C, Asha S. 2010. Pectinolytic enzyme-a review of new studies advanced Biotech journal- online. http://www.advancedbiotech. in/online%20article%20Pectinolytic%20Enzyme. pdf (Accessed 8 August 2012).
  • Yuan P, Meng K, Huang H, Shi P, Luo H, Yang P, Yao B. 2011. A novel acidic and low-temperature-active endo-polygalacturonase from Penicillium sp. CGMCC 1669 with potential for application in apple juice clarification. Food Chem,129: 1369-1375.
  • Dickinson E. 2003. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food hydrocolloid, 17 (1): 25-39.
  • Acar J, Gökmen V. 2000. Meyve ve sebze İşleme Teknolojisi. Cilt 1-Meyve ve Sebze Suyu Üretim Teknolojisi. Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları, Yayın No:48, Ankara, Türkiye, 81-85: 109-123.
  • Domingues RCC, Junior SBF, Silva RB, Cardoso VL, Reis MHM. 2012. Clarification of passion fruit juice with chitosan: Effects of coagulation process variables and comparison with centrifugation and enzymatic treatments. Process Biochem, 47: 467-471.
  • Sulaiman MZ, Sulaiman NM, Liew SY. 1998. Limiting permeate flux in the clarification of untreated starfruit juice by membrane ultrafiltration. Chem Eng J 69(2): 145-148.
  • Mohamed SA, L Al-Malki AA, Kumosani T. 2009. Characterization of a polygalacturonase from trichoderma harzianum grown on citrus peel with application for apple juice. Aust J Basic Appl Sci, 3(3): 2770-2777.
  • Echavarria A, Pagan J, Ibarz A. 2011. Effect of previous enzymatic recirculation treatment through a tubular ceramic membrane on ultrafiltration of model solution and apple juice. J Food Eng,102: 334-339.
  • Cemeroğlu B (ed). 2009. Meyve ve Sebze İşleme Teknolojisi .1.Ci\t. 3. Baskı. Gıda Teknolojisi Derneği Yayınları No:38, Bizim Grup Basımevi Ankara, Türkiye, 707 p.
  • Landbo AK, Kaack K, Meyer AS. 2007. Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice. Innov Food Sci Emerg Tech, v. 8, p: 135-142.
  • Kashyap DR, Vohra PK, Chopra S, Tewari R. 2001. Applications of pectinases in the commercial sector: a review. Bioresource Technol, 77 (3): 215-227.
  • Vaillant F, Millan P, O’Brien G, Dornier M, Decloux M, Reynes M. 1999. Crossflow microfiltration of passion fruit juice after partial enzymatic liquefaction. J Food Eng, 42: 215-224.
  • Diaz AB, Ory ID, Caro I, Blandino A. 2012. Enhance hydrolytic enzymes production by Aspergillus awamori on supplemented grape pomace. Food bioprod process, 90: 72-78.
  • Chauhan SK, Tyagi SM, Singh D. 2001. Pectinolytic liquefaction of apricot, plum, and mango pulps for juice Extraction. Int J Food Prop, 4: 1, 103-109.
  • Lee WC, Yusof S, Hamid NSA, Baharın BS. 2006. Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). J Food Eng, 73: 55-63.
  • Busto MD, Garcia-Tramontin KE, Ortega N, Perez-Mateos M. 2006. Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices. Bioresource Technol, 97: 1477-1483.
  • Rodriguez-Nogales JM, Ortega N, Perez-Mateos M, Busto MD. 2008. Pectin hydrolysis in a free enzyme membrane reactor: An approach to the wine and juice clarification. Food Chem, 107: 112-119.
  • Sin HN, Yusof S, Sheikh Abdul Hamid N, Abd Rahman R. 2006. Optimization of enzymatic clarification of sapodilla juice using response surface methodology. J Food Eng, 73: 313-319.
  • Kaur S, Sarkar B C, Sharma HK, Singh C. 2009. Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology. Food Bioprocess Technol, 2: 96-100.
  • Heerd D, Yegin S, Tari C, Fernandez-Lahore M. 2012. Pectinase enzyme-complex production by Aspergillus spp. In solid-state fermentation: A comparative study. Food bioprod process, 90: 102-110.
  • Türkyılmaz M, Yemiş O, Özkan M. 2012. Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chem, 134: 1052-1058.
  • Magro P, Varvaro l, Chilosi G, Avanzo C, Balestra GM. 1994. Pectinolytic enzymesproduced by Pseudomonas syringae pv.Glycinea. FEMS Microbiology Letters 117: 1-6.
  • Sunnotel O, Nigam P. 2002. Pectinolytic activity of bacteria isolated from soil and two fungal strains during submerged fermentation. World J Microbiol Biotechnol, Volume 18, Number 9: 835-839.
  • Pedrolli DB, Carmona EC. 2010. Purification and characterization of the exopolygalacturonase produced by Aspergillus giganteus in submerged cultures. J Ind Microbiol Biotechnol, Jun; 37(6): 567-73.
  • Yang J, Luo H, Li J, Wang K, Cheng H, Bai Y, Yuan T, Fan Y, Yao B. 2011. Cloning, expression and characterization of an acidic endo-polygalacturonase from Bispora sp. MEY-1 and its potential application in juice clarification. Process Biochem, 46: 272-277.
  • Ortega N, Diego SD, Perez-Mateos M, Busto MD. 2004. Kinetic properties and thermal behaviour of polygalacturonase used in fruit juice clarification. Food Chem, 88: 209-217.
  • Zhang H, Woodams EE, Hang YD. 2011. Influence of pectinase treatment on fruit spirits from apple mash, juice and pomace. Process Biochem, 46: 1909-1913.
  • Anurag P, Prakash CM, Girdhar GS. 2006. Purification and characterization of pectate lyase from banana (Musa acuminata) fruits. Phytochem, Volume 67, Issue 9: Pages 861-869.
  • Ceci L, Lozano J. 1997. Determination of enzymatic activities of commercial pectinases for the clarification of apple juice. Food Chem, Vol. 61, No. 1/2: 237-241.
  • Mantovani CF, Geimba MP, Brandelli A. 2005. Enzymatic clarification of fruit juices by fungal pectin lyase. Food Biotechnol, 19: 3, 173-181.
  • Yadav S, Yadav PK, Yadav D, Yadav KDS. 2009. Pectin lyase: a review. Process Biochem, 44: 1-10.
  • Busto MD, Garcia-Tramontin KE, Ortega N, Perez-Mateos M. 2006. Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices. Bioresource Technol, 97:1477-1483.
  • Ladjama A, Taibi Z, Meddour A. 2007. Production of pectinolytic enzymes using streptomyces strains isolated from palm grove soil in Biskra Area (Algeria). Afr Crop Sci Conf Proc, Vol. 8.pp: 155-1158.
  • Nakkeeran E, Umesh-Kumar S, Subramanian R. 2011. Aspergillus carbonarius polygalacturonases purified by integrated membrane process and affinity precipitation for apple juice production. Bioresource Technol, 102 : 3293-3297.
  • Swain MR, Ray RC. 2010. Production, characterization and application of a thermostable exo-polygalacturonase by Bacillus subtilis CM5. Food Biotechnol, 24: 1, 37-50.
  • Mutlu M, Sarioglu K, Demir N, Ercan MT, Acar J. 1999. The use of commercial pectinase in fruit juice industry. Part I: viscosimetric determination of enzyme activity. J Food Eng, 4: 147-150.
  • Alvarez S, Alvarez R, Riera FA, Coca J. 1998. Influence of depectinization on apple juice ultrafiltration. Colloids Surf A, Volume 138, Issues 2-3: Pages 377-382.
  • Gummadi SN, Kumar DS. 2008. Batch and fed batch production of pectin lyase and pectate lyase by novel strain Debaryomyces nepalensis in bioreactor. Bioresource Technol, 99: 874-881.
  • Demir N, Acar J, Sarioglu K, Mutlu M. 2001. The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment. J Food Eng, 47: 275-280.
  • Sarioglu K, Demir N, Acar J, Mutlu M. 2001. The use of commercial pectinase in the fruit juice industry, part 2: Determination of the kinetic behaviour of immobilized commercial pectinase. J Food Eng, 47: 271-274.
  • Mehrlander K, Dietrich H, Sembries S, Dongowski G, Will F. 2002. Structural characterization of oligosaccharides and polysaccharides from apple juices produced by enzymatic pomace liquefaction. J Agric Food Chem, 50: 1230-1236.
  • Bhat MK. 2000. Cellulase and related enzymes in biotechnology. Biotechnol Adv,18(5): 355-383.
  • Xu F, Ding H, Tejirian A. 2009. Detrimental effect of cellulose oxidation on cellulose hydrolysis by cellulase. Enzyme Microb Tech, 45: 203-209.
  • Oberoi HS, Sandhu SK, Vadlani PV. 2012. Statistical optimization of hydrolysis process for banana peels using cellulolytic and pectinolytic enzymes. Food bioprod process, 90: 257-265.
  • Souza PMD, Magalhaes PDOE. 2010. Application of microbial-amylase in industry-a review. Braz J Microbiol, 41: 850-861.
There are 63 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Filiz Uçan This is me

Asiye Akyıldız This is me

Publication Date December 1, 2012
Published in Issue Year 2012 Volume: 37 Issue: 6

Cite

APA Uçan, F. ., & Akyıldız, A. . (2012). Meyve Suyu Sanayiinde Enzimaktik Uygulamalar. Gıda, 37(6), 363-370.
AMA Uçan F, Akyıldız A. Meyve Suyu Sanayiinde Enzimaktik Uygulamalar. The Journal of Food. December 2012;37(6):363-370.
Chicago Uçan, Filiz, and Asiye Akyıldız. “Meyve Suyu Sanayiinde Enzimaktik Uygulamalar”. Gıda 37, no. 6 (December 2012): 363-70.
EndNote Uçan F, Akyıldız A (December 1, 2012) Meyve Suyu Sanayiinde Enzimaktik Uygulamalar. Gıda 37 6 363–370.
IEEE F. . Uçan and A. . Akyıldız, “Meyve Suyu Sanayiinde Enzimaktik Uygulamalar”, The Journal of Food, vol. 37, no. 6, pp. 363–370, 2012.
ISNAD Uçan, Filiz - Akyıldız, Asiye. “Meyve Suyu Sanayiinde Enzimaktik Uygulamalar”. Gıda 37/6 (December 2012), 363-370.
JAMA Uçan F, Akyıldız A. Meyve Suyu Sanayiinde Enzimaktik Uygulamalar. The Journal of Food. 2012;37:363–370.
MLA Uçan, Filiz and Asiye Akyıldız. “Meyve Suyu Sanayiinde Enzimaktik Uygulamalar”. Gıda, vol. 37, no. 6, 2012, pp. 363-70.
Vancouver Uçan F, Akyıldız A. Meyve Suyu Sanayiinde Enzimaktik Uygulamalar. The Journal of Food. 2012;37(6):363-70.

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