Investigation of the Effect of Pectinase and Amiloglucosidase Enzyme Mixture on Clarification of Apple Juice

Abstract

Apple juice is the second most consumed fruit juice in the world and is popular among both adults and children with its unique taste. The raw apple juice obtained after juicing is treated with enzymes to remove suspended solids that clog filters, slow production and cause cloudiness in the juice, and hydrolyze the molecules that cause cloudiness. Enzymatic treatment can be applied as a hot method (1 to 2 hours at 40-55 °C) or a cold method (6 to 8 hours at 20-25 °C). In this study, it was aimed to determine the optimum temperature, optimum enzyme concentration and enzyme application time within the temperature range of the hot method, which is known to be more advantageous by using pectinase and aminoglycosidase enzyme mixture. The objective of enzymatic clarification of fruit juice is to provide a rapid, easy and economic filtration quality to fruit juices, to prevent subsequent turbidity, and to prevent gel formation during concentration by breaking down pectin. In this study, we examined the clarification of the juice obtained from Granny Smith apples grown in Kosovo with a commercially available pectinase and aminoglycosidase enzyme mixture. In our research, we discussed the two components of apple (pectin and starch) and the selection of enzymes in clarification of apple juice; optimizing the concentration of the two enzymes, Temperature Effect, The resulting apple juice; viscosity, pH change, Determination of Total Acidity, Density Determination, Turbidity test, Brix Determination, Determination of Starch, Pectin test. Analyses have been carried out. When the data obtained was examined, it was determined that the best results were obtained in apple juice incubated for 1 hour and 30 minutes at 55 °C with an enzyme concentration of 0.1/0.12 g/L and the percentage of clarity was 78.94%. The results showed that when pectinase and aminoglycosidase enzymes were used in combination for juice clarification, the clarity level in apple juice increased significantly. This can be applied to the clarification of other fruit juices.