CLARIFICATION OF APPLE JUICE BY USING ENZYMES AND THEIR MIXTURE

KOTHARI M.N.¹, KULKARNI J.A.², MAID P.M.³, BAIG M.M.V.^4
1Department of Biotechnology & Bioinformatics, MGM’s College of Computer Science & IT, Nanded- 431605, MS, India.
²Department of Biotechnology, Dr. BAMU Sub Campus, Osmanabad- 413 501, MS, India.
³Department of Biotechnology & Bioinformatics, MGM’s College of Computer Science & IT, Nanded- 431605, MS, India.
⁴Department of Botany & Biotechnology, Yeshwant Mahavidyalaya, Nanded- 431 601, MS, India.

Received : 29-10-2013     Accepted : 12-11-2013     Published : 21-12-2013
Volume : 1     Issue : 2       Pages : 29 - 31
World Res J Biotechnol 1.2 (2013):29-31

The use of enzymes in clarification of various types of fruit juices has contributed in increasing the yield and production of them in the industry. Apple juice treated by crude extracts of Pectinase, Cellulase and Amylase enzymes produced in laboratory for its clarification and quality improvement. Juice was treated with enzymes at different pH, temperatures and time as individual enzyme and as a mixture of enzymes. Apple juice clarification measured by its percent clarity and reducing sugar produced. Enzymes show activity in acidic pH range between 3 to 6 and the temperature range 30 to 60°C. Mixture of enzyme showed maximum activity at pH 5.0 and Temperature at 40°C. Mixture of enzymes found to have more effective clarification of juice as compared to independent enzymes and also shows improvement in juice quality.