Production and application of pectinases in the liquefaction of apricot and blueberry juice
Аутори
Pavlović, MarijaMargetić, Aleksandra
Šokarda Slavić, Marinela
Ristović, Marina
Pavlović, Ratko
Nikolić, Stefan
Vujčić, Zoran
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Pectinases are widely used in the fruit juice industry for clarification, liquefaction and stabilization of juices 1. One of the biggest problems in the production of fruit juices is the turbidity of the juice, which is mainly caused by the presence of pectin polysaccharides. Therefore, pectinase is used in juice clarification, which breaks down the pectin structure and reduces unwanted cloudiness and sediment2. In this work, the production of pectinases was optimized by solid state fermentation using Aspergillus tubingensis strain, which proved to be an efficient producer of these enzymes. Statistical method Design of Experiment was used to optimize the medium and conditions for enzyme production. The total pectinase activity obtained was determined by the DNS method (47 U/mL). Endo- pectinases activity is determined by reduction of viscosity of pectin solutions. The resulting complex of pectinase enzymes was used for the liquefaction of apricot and blueberry pulp, with a juice yield ...of 72% and 81%, respectively. Also, apricot juice treated with enzymes was clarified by 77% compared to juice that was not treated with enzymes. Blueberry juice obtained after treatment with pectinase enzymes has a higher antioxidant activity than the untreated juice, as determined by the DPPH assay.
Извор:
Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia, 2022, 115-116Издавач:
- Belgrade : Faculty of Chemistry : Serbian Biochemical Society
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200017 (Универзитет у Београду, Институт за нуклеарне науке Винча, Београд-Винча) (RS-MESTD-inst-2020-200017)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200168 (Универзитет у Београду, Хемијски факултет) (RS-MESTD-inst-2020-200168)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200026 (Универзитет у Београду, Институт за хемију, технологију и металургију - ИХТМ) (RS-MESTD-inst-2020-200026)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200288 (Иновациони центар Хемијског факултета у Београду доо) (RS-MESTD-inst-2020-200288)
Колекције
Институција/група
VinčaTY - CONF AU - Pavlović, Marija AU - Margetić, Aleksandra AU - Šokarda Slavić, Marinela AU - Ristović, Marina AU - Pavlović, Ratko AU - Nikolić, Stefan AU - Vujčić, Zoran PY - 2022 UR - https://vinar.vin.bg.ac.rs/handle/123456789/11010 AB - Pectinases are widely used in the fruit juice industry for clarification, liquefaction and stabilization of juices 1. One of the biggest problems in the production of fruit juices is the turbidity of the juice, which is mainly caused by the presence of pectin polysaccharides. Therefore, pectinase is used in juice clarification, which breaks down the pectin structure and reduces unwanted cloudiness and sediment2. In this work, the production of pectinases was optimized by solid state fermentation using Aspergillus tubingensis strain, which proved to be an efficient producer of these enzymes. Statistical method Design of Experiment was used to optimize the medium and conditions for enzyme production. The total pectinase activity obtained was determined by the DNS method (47 U/mL). Endo- pectinases activity is determined by reduction of viscosity of pectin solutions. The resulting complex of pectinase enzymes was used for the liquefaction of apricot and blueberry pulp, with a juice yield of 72% and 81%, respectively. Also, apricot juice treated with enzymes was clarified by 77% compared to juice that was not treated with enzymes. Blueberry juice obtained after treatment with pectinase enzymes has a higher antioxidant activity than the untreated juice, as determined by the DPPH assay. PB - Belgrade : Faculty of Chemistry : Serbian Biochemical Society C3 - Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia T1 - Production and application of pectinases in the liquefaction of apricot and blueberry juice SP - 115 EP - 116 UR - https://hdl.handle.net/21.15107/rcub_vinar_11010 ER -
@conference{ author = "Pavlović, Marija and Margetić, Aleksandra and Šokarda Slavić, Marinela and Ristović, Marina and Pavlović, Ratko and Nikolić, Stefan and Vujčić, Zoran", year = "2022", abstract = "Pectinases are widely used in the fruit juice industry for clarification, liquefaction and stabilization of juices 1. One of the biggest problems in the production of fruit juices is the turbidity of the juice, which is mainly caused by the presence of pectin polysaccharides. Therefore, pectinase is used in juice clarification, which breaks down the pectin structure and reduces unwanted cloudiness and sediment2. In this work, the production of pectinases was optimized by solid state fermentation using Aspergillus tubingensis strain, which proved to be an efficient producer of these enzymes. Statistical method Design of Experiment was used to optimize the medium and conditions for enzyme production. The total pectinase activity obtained was determined by the DNS method (47 U/mL). Endo- pectinases activity is determined by reduction of viscosity of pectin solutions. The resulting complex of pectinase enzymes was used for the liquefaction of apricot and blueberry pulp, with a juice yield of 72% and 81%, respectively. Also, apricot juice treated with enzymes was clarified by 77% compared to juice that was not treated with enzymes. Blueberry juice obtained after treatment with pectinase enzymes has a higher antioxidant activity than the untreated juice, as determined by the DPPH assay.", publisher = "Belgrade : Faculty of Chemistry : Serbian Biochemical Society", journal = "Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia", title = "Production and application of pectinases in the liquefaction of apricot and blueberry juice", pages = "115-116", url = "https://hdl.handle.net/21.15107/rcub_vinar_11010" }
Pavlović, M., Margetić, A., Šokarda Slavić, M., Ristović, M., Pavlović, R., Nikolić, S.,& Vujčić, Z.. (2022). Production and application of pectinases in the liquefaction of apricot and blueberry juice. in Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia Belgrade : Faculty of Chemistry : Serbian Biochemical Society., 115-116. https://hdl.handle.net/21.15107/rcub_vinar_11010
Pavlović M, Margetić A, Šokarda Slavić M, Ristović M, Pavlović R, Nikolić S, Vujčić Z. Production and application of pectinases in the liquefaction of apricot and blueberry juice. in Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia. 2022;:115-116. https://hdl.handle.net/21.15107/rcub_vinar_11010 .
Pavlović, Marija, Margetić, Aleksandra, Šokarda Slavić, Marinela, Ristović, Marina, Pavlović, Ratko, Nikolić, Stefan, Vujčić, Zoran, "Production and application of pectinases in the liquefaction of apricot and blueberry juice" in Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia (2022):115-116, https://hdl.handle.net/21.15107/rcub_vinar_11010 .