Optimising clarification of carrot juice by bacterial crude pectinase

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dc.authorid0000-0002-0537-9860en_US
dc.authorid0000-0003-1050-8206en_US
dc.contributor.authorUzuner, Sibel
dc.contributor.authorÇekmecelioğlu, Deniz
dc.date.accessioned2021-06-23T19:37:16Z
dc.date.available2021-06-23T19:37:16Z
dc.date.issued2015
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThis study was undertaken to search for potential use of crude bacterial pectinase enzyme produced from Bacillus subtilis grown on hazelnut shell hydrolysate in clarification of carrot juice and to optimize the enzyme load, pH and time using the Box-Behnken response surface methodology (RSM). The carrot juice was treated with the crude pectinase enzyme (5.60 U mL(-1)) at different concentrations (0.1-0.5%), pH (4-7), and time (2-6 h). The obtained enzyme was also compared with commercial fungal pectinase at identical conditions. RSM provided optimal clarification conditions of 0.5% (w/v) enzyme load, 7.0 pH, and 6 h of time estimating 100% clarity, whose experimental counterpart was 94.47 +/- 0.01%. High values of coefficient of determination (R-2 = 0.9631), predicted R-2 (0.8989) and insignificant lack-of-fit (0.12) also showed that the model was successful in predicting % clarity for various combinations. This study also indicated that crude bacterial pectinase providing about 95% clarity is superior to commercial fungal pectinase, which gave 78% clarity under tested conditions, in terms of clarification ability for carrot juice.en_US
dc.identifier.doi10.1111/ijfs.12961
dc.identifier.endpage2712en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-84955202600en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2707en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.12961
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8132
dc.identifier.volume50en_US
dc.identifier.wosWOS:000367666800025en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorUzuner, Sibel
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal Of Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectClarificationen_US
dc.subjectCrude Bacterial Pectinaseen_US
dc.subjectHazelnut Shellen_US
dc.subjectResponse Surface Optimisationen_US
dc.titleOptimising clarification of carrot juice by bacterial crude pectinaseen_US
dc.typeArticleen_US

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