Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

Vol 10, Issue 4, 2008; Page No.(777-778 )

EFFECT OF PECTINASE CONCENTRATION PRODUCED UTILIZING WHOLE WHEAT FLOUR ON THE COLOUR YIELD OF ENZYME EXTRACTED PLANT CAROTENOIDS

M.P. KUSUIVIA AND M.V.V.CHANDANA LAKSHMI

Abstract

Batch fermentation was carried out using cereal raw materials by Aspergillusflavus. It was found that utilizing whole wheat flour as a cheap and readily available cereal raw material, it was possible to obtain pectinlyase activity at a very acceptable yield. A comparative study was carried out to estimate 1 - carotene extracted from Daucas carrota (carrot) utilizing the obtained crude enzyme and commercially purchased enzyme. IL was found that carotenoid concentration extracted by crude enzyme was appreciably equivalent to that of commercial enzyme.

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