El-Shenawi, G., Atta, M. (2016). APPLICATION OF CRUDE PECTINASES PRODUCED BY ASPERGILLUS SOJAE (ATCC 20235) AS A PROCESSING AID FOR BANANA JUICE EXTRACTION. Menoufia Journal of Food and Dairy Sciences, 1(2), 15-25. doi: 10.21608/mjfds.2016.176624
Gehad M. El-Shenawi; M. B. Atta. "APPLICATION OF CRUDE PECTINASES PRODUCED BY ASPERGILLUS SOJAE (ATCC 20235) AS A PROCESSING AID FOR BANANA JUICE EXTRACTION". Menoufia Journal of Food and Dairy Sciences, 1, 2, 2016, 15-25. doi: 10.21608/mjfds.2016.176624
El-Shenawi, G., Atta, M. (2016). 'APPLICATION OF CRUDE PECTINASES PRODUCED BY ASPERGILLUS SOJAE (ATCC 20235) AS A PROCESSING AID FOR BANANA JUICE EXTRACTION', Menoufia Journal of Food and Dairy Sciences, 1(2), pp. 15-25. doi: 10.21608/mjfds.2016.176624
El-Shenawi, G., Atta, M. APPLICATION OF CRUDE PECTINASES PRODUCED BY ASPERGILLUS SOJAE (ATCC 20235) AS A PROCESSING AID FOR BANANA JUICE EXTRACTION. Menoufia Journal of Food and Dairy Sciences, 2016; 1(2): 15-25. doi: 10.21608/mjfds.2016.176624
APPLICATION OF CRUDE PECTINASES PRODUCED BY ASPERGILLUS SOJAE (ATCC 20235) AS A PROCESSING AID FOR BANANA JUICE EXTRACTION
Food Science and Technology Department, Faculty of Agriculture, Tanta University, Egypt
Abstract
Crude pectinases produced by genetically modified Aspergillus sojae (ATCC 20235) namely PGzyme was used for extraction and clarification of banana juice comparing with two commercially available pectinase (Fructozym and Flavourozyme). Therefore, endopolygalacturonase (Endo-PG), exopolygalactouronase (Exo-PG) and polymethylegalacturonase (PMG) activities in each enzyme preparation were estimated. The results revealed that Fructozym is more effective to extract and clarify of banana juice rather than of PGzyme. While, Flavourzyme has no marked effect on the extraction or clarification of the banana juice. Physicochemical characteristics of the produced juices by the studied different enzymes were also discussed.