Applicability of recombinant Aspergillus sojae crude mannanase enzyme in carrot juice production

GÜRLER H. N., YİLMAZER C., ERKAN S. B., OZCAN A., YATMAZ E., Oziyci H. R., ...Daha Fazla

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.45, sa.8, 2021 (SCI-Expanded) identifier identifier

  • 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.