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

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

Filiz Uçan Asiye Akyıldız

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.

Keywords

Pectin, pectic substances, pectolytic enzymes, clear fruit juice

Meyve Suyu Sanayiinde Enzimaktik Uygulamalar

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.

Keywords

Pektin, pektik maddeler, pektolitik enzimler, berrak meyve suyu

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