Applicability of recombinant Aspergillus sojae crude mannanase enzyme in carrot juice production
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.45, sa.8, 2021 (SCI-Expanded)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 45 Sayı: 8
- Basım Tarihi: 2021
- Doi Numarası: 10.1111/jfpp.14603
- Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
- Akdeniz Üniversitesi Adresli: Evet
Özet
The mannanases can be used for enzymatic maceration in carrot juice in order to increase the extract yield that soluble compounds such as sugars and beta-carotene can easily release. In this study, the effects of microbial beta-mannanase and its combination with the most commonly used commercial type enzymes in the carrot juice production on the carrot juice yield, the amount of beta-carotene, and turbidity were investigated. Enzyme concentrations on yield were optimized by the Response Surface Method. As a result of the maceration process, fruit juice yields were increased. While the highest yield (58.51%) was obtained from the combination of 0.15 g beta-mannanase/kg carrot and 0.3 g Viscozyme/kg carrot, the highest beta-carotene concentration was found to be 2.75 mg/100 g using an individual beta-mannanase enzyme. Last, the quality of the carrot juice in turbidity was improved by individual beta-mannanase enzyme or beta-mannanase with combining industrial enzymes.