کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6403719 | 1330896 | 2014 | 19 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Purification of polygalacturonase from Aspergillus awamori Nakazawa MTCC 6652 and its application in apple juice clarification
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Purification of polygalacturonase from Aspergillus awamori Nakazawa MTCC 6652 and its application in apple juice clarification Purification of polygalacturonase from Aspergillus awamori Nakazawa MTCC 6652 and its application in apple juice clarification](/preview/png/6403719.png)
چکیده انگلیسی
Polygalacturonase (PG) is necessary during fruit juice clarification process for the degradation of insoluble viscous pectinacious compounds. In the present study, PG from Aspergillus awamori Nakazawa MTCC 6652 produced by solid-state fermentation of mosambi (Citrus sinensis var mosambi) peel was decolorized and purified 34.8 fold with 69.8% recovery exploiting activated charcoal. The SDS-PAGE profiling revealed molecular weight of the purified PG as 30 kDa. The optimum pH and temperature of the purified enzyme were 4.5 and 50 °C, respectively. After decolorization and purification it was applied in the apple juice clarification process. The clarified juice exhibited 38% viscosity reduction with % T660 of 93%, A420 of 0.3 and pH 3.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 59, Issue 1, November 2014, Pages 591-595
Journal: LWT - Food Science and Technology - Volume 59, Issue 1, November 2014, Pages 591-595
نویسندگان
Tapati Bhanja Dey, Sunita Adak, Patrali Bhattacharya, Rintu Banerjee,