Lemon juice clarification using fungal pectinolytic enzymes coupled to membrane ultrafiltration |
| |
| Affiliation: | 1. Université de Sfax, ENIS, Unité Enzymes et Bioconversion, Route de Soukra km 4, 3038 Sfax, Tunisia;2. Laboratoire Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis, Campus Universitaire, 2092 Tunis, Tunisia;3. Unité de Recherche de Chimie Industrielle et Matériaux, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia;1. Université de Lorraine, LIBio (Laboratoire d’Ingénierie des biomolécules), 2 avenue de la Forêt de Haye, TSA 40602, 54505 Vandœuvre-lès-Nancy, France;2. Université Libanaise, Faculté d’Agronomie, Dekwaneh, Lebanon;3. Université Libanaise, Faculté des Sciences, Laboratoire MCEMA, EDST, Hadath, Lebanon;1. Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK;2. School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK;1. Departamento de Ingeniería Química, Universidad de Sevilla, Facultad de Química, 41012 Sevilla, Spain;2. Departamento de Ingeniería Química, Facultad de Ciencias Experimentales, Campus el Carmen, Universidad de Huelva, 21071 Huelva, Spain |
| |
| Abstract: | Lemon juice was treated with Penicillium occitanis pectinase at various enzyme concentrations (0–1200 U/L), temperatures (25–50 °C) and times (0–90 min). The effect of these enzymatic treatments on the viscosity of the juice was evaluated. The optimum treatment conditions were: enzyme concentration 600 U/L, time 45 min and temperature 30 °C. Their application led to a 77% and 47% reduction of viscosity and turbidity, respectively. The enzymatic treatment was followed by ultrafiltration (cutoff value = 15 kDa). Analysis of the clarified juice indicated that enzyme depectinization permitted a higher permeate flux and a higher juice quality. The lemon juice obtained was clear, stable and characterized by viscosity = 0.7 mPa s, turbidity = 0.17 NTU, clarity (A650nm) = 0.063 and color (A420nm) = 0.232. Microbiological study showed that lemon juice was free from aerobes, molds, enterobacteriaceae and coliforms and was microbiologically stable during 3 months storage. Results suggested that enzymatic treatment coupled to ultrafiltration could be used for production of lemon juice with high commercial value. |
| |
| Keywords: | Lemon juice Pectinase-treatement Ultrafiltration Clarification Penicillium occitanis |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
