Amylase Based Clarification of Apple, Orange and Grape Juice

Abstract

Amylases are starch-degrading enzymes produced by many bacteria, plants, fungi and animals. It has found tremendous application in industry. One of its applications is in fruit industry wherein amylases are used to clarify fruit juices and reduce its viscosity. In fruits, high amount of starch is present which resulted in increased viscosity of the prepared juices. This may also lead to settling of juice at bottom. Amylases act on starch component and degrade it. In the current study, amylase from B. licheniformis was used for the clarification of apple, orange and grape juices. Total suspended solids, viscosity and total acidity was found to decrease with increasing amylase concentration. The results revealed that after amylase treatment the color, texture and flavor of juices were also improved.