EFFECT OF PECTOLYTIC EMZYMES ON CLARIFICATION OF SELECTED FRUIT JUICESD.U. GAWAI, R.P. DESHPANDE AND G.D. LONKAR
One of the problem encountered in preparation of fruit juice is cloudiness due to presence of pectin which is difficult to remove except by enzymatic epectinizationr. In the present investigations, five different fungal species were evaluated for clarification of fruit juices of pomegranate, sweet orange and pineapple.All the five fungi- Aspergillus niger, Curvularia lunata, Cladosporium cladosporoides, Rhizo pus stolomfer, and Penicillium expansum were found to be pectolytic enzyme producers in vitro. The use of crude pectolytic enzymes resulted in significant clarification of fruit juices of pomegranate, sweet orange and pineapple. The pectolytic enzymes of Aspergillus niger gave more clarification as compared to pectolytic enzymes of Curvularia lunata, Cladosporium cladosporoides, Rhizo pus stolonifer, and Penicillium expansum in all the three fruit juices tested.
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