Production of pectinases for quality apple juice through fermentation of orange pomace.

Production of pectinase by Aspergillus niger was successfully performed by solid fermentation. Wild type A. isolated orange pomace, isolated from orange texture to disintegrate. Was used as a substrate to produce pectinase using niger. We optimized several important parameters affecting exopectinase activity and endo pectinase activity such as temperature, moisture, and C / N ratio. The results showed that the produced pectinase showed maximum activity in the temperature range of 45-55 ° C, with the maximum enzyme yield occurring with a moisture content of 70% and a C / N ratio of 10. The enzymatic reaction rate was studied using Michaelis-Menten and a logistic model. And the equation is applicable to experimental data on exopectinase activity and endopectinase activity. In the evaluation of the kinetic model, the Monod model was found to be perfectly consistent with the experimental data. The Monod kinetic parameter of exopectinase activity [see formula: text] is [formula: see text] mM. The Monod kinetic parameters of endopectinase activity [see formula: text] are [formula: text] and [formula: text]. Finally, the properties of the produced pectinase were evaluated for natural apple juice. It was confirmed that the enzymatic hydrolysis activity of pectinase markedly improved the concentration of soluble sugar, the clarity and viscosity of juice, and the yield of extracted juice.

Effect of pectinase concentration on apple juice production The purpose of this experiment was to observe the effect of different pectinase concentrations on apple juice production. Pectinase is an enzyme that breaks down pectin, a polysaccharide found in cell walls of plants. This enzyme is mainly used commercially. This is because the cell wall of the plant collapses quickly. Thus, by varying the pectinase concentration, the result may indicate an effect that may affect the amount of apple juice it is produced in. Assumption: As the pectinase concentration increases, more apple juice is produced. Empty hypothesis: Even if pectinase concentration increases, the amount or strength of apple juice produced does not change. ... Read more

Production of pectinase by Aspergillus niger was successfully performed by solid fermentation. Wild type A. isolated orange pomace, isolated from orange texture to disintegrate. Was used as a substrate to produce pectinase using niger. We optimized several important parameters affecting exopectinase activity and endo pectinase activity such as temperature, moisture, and C / N ratio. The results showed that the produced pectinase showed maximum activity in the temperature range of 45-55 ° C, with the maximum enzyme yield occurring with a moisture content of 70% and a C / N ratio of 10. The enzymatic reaction rate was studied using Michaelis-Menten and a logistic model. And the equation is applicable to experimental data on exopectinase activity and endopectinase activity. In the evaluation of the kinetic model, the Monod model was found to be perfectly consistent with the experimental data. The Monod kinetic parameter of exopectinase activity was mM.

Pectinase is used for the commercial production of apple juice. I would like to know how to use bioenzyme pectinase to accelerate the production of apple juice. Please tell me the optimum temperature of bioenzyme pectinase. For this purpose, I have studied its use in the commercial production of enzyme pectinase and apple juice. The substrate binds to the enzyme at a specific position within the enzyme called the active site. The enzyme molecule is usually much larger than its substrate and the active site of the enzyme is small compared to the rest of the enzyme. The remainder of the enzyme molecule is responsible for maintaining the shape of the active site. Enzymes must be kept in the same shape so that the matrix can be fitted. Compound