Improvement of Apple Juice Yield Using Immobilized Pectinase

Abstract

Abstract: Immobilized pectinase was used to treat Red Fuji apple pulp to improve juice yield. One-variable-at-a-time experiments were conducted to investigate the effects of pH, hydrolysis temperature, enzyme dose and hydrolysis time on juice yield. Further, response surface methodology was employed to optimize the hydrolysis parameters. The optimal hydrolysis conditions were found as follows: pH 3.43, 1:15 of enzyme/substrate ratio, 49.4 ℃ of hydrolysis temperature, and 3.50 h of hydrolysis time. After tenth repeated use, the immobilized enzyme resulted in a juice yield of 62.421%, which was increased by approximately 13% compared with the control.

Key words: immobilized pectinase, Red Fuji apple, apple juice yield, response surface methodology

CLC Number:

Q814.9

References

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