1. Evaluation of activity of a crude un-concentrated microbial enzyme on the clarification of a viscous vegetable juice under different conditions
Authors : Swati Ray, Hiranmoy Gangopadhyay
Pages : 6-11
DOI : http://dx.doi.org/10.21172/1.183.02
Keywords : Broccoli, Crude, Enzymes,Organoleptic, Pectinolytic activity, Vegetable Juice, Viscosity. Abstract :The less juicy Brassicaceae vegetables like Broccoli (Brassica aleracea) have several nutritional and therapeutic properties. Juicing can make this vegetable more palatable when clarified using enzymes. The extracellular enzymes secreted by Aspergillus niger is very much known for its pectinolytic capacity. This pectin rich vegetable, if treated with this enzyme, may give satisfactory results. In the current study, significant amount of crude enzyme was extracted from the strain of Aspergillus niger which was found to have a viscosity reducing capacity that is comparable with water. The enzymatic activity tested by DNS method in terms of polygalacturonase assay was found as 0.342 µ mol /min. Broccoli was then treated by using this crude enzyme and attempts were made to study the different parameters affecting the clarification of the juice. All absorbance values were taken at 617 nm (peak value) and it was found that the enzyme can be used at the rate of 1.4 ml per 3.6 ml of the Broccoli juice for a time period of 4 hours at room temperature (25° C) and pH range 6-8 for proper liquefaction. This will perhaps maintain the proper organoleptic and storage properties of Broccoli juice.
Citing this Journal Article :Swati Ray, Hiranmoy Gangopadhyay, "Evaluation of activity of a crude un-concentrated microbial enzyme on the clarification of a viscous vegetable juice under different conditions", Volume 18 Issue 3 - January 2021, 6-11
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