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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(1): 2843-2849
DOI: https://doi.org/10.20546/ijcmas.2019.801.298


Effect of Enzyme Concentration on Quality of Apple Pomace Pectin
Vinay Chandel, Devina Vaidya, Anil Gupta*, Manisha Kaushal and Anil Kumar Verma
Department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP), India
*Corresponding author
Abstract:

Pectin yield is usually depends upon the extraction conditions such as temperature, extraction time, pH, drying method and most importantly type of extraction solvents. During present study, the enzymatic extraction of pectin from apple pomace has been shown to achieve higher recovery of pectin and is regarded as an environmentally safe technique. Different ecofriendly enzymes viz., cellulase, hemicellulase, amylase and xylanase were added at different concentrations to rehydrated apple pomace powder for different time. Among different concentration and time of enzyme reaction, cellulase (12µg for 2 hr) was found better with highest pectin yield of 20.42 per cent for apple pomace pectin extraction. The extracted pectin contains high equivalent weight 1710.32, methoxyl content 5.94 per cent, with highest anhydrogalacturonic acid 44.01 percent and a jelly grade of 80. Thus, the pectin extracted by using cellulase enzyme was found to be the best among other enzymes used for extraction of pectin on the basis of pectin yield and its quality parameters.


Keywords: Apple pomace, Pectin, eco-friendly enzymes, Jelly grade, Methoxyl content
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How to cite this article:

Vinay Chandel, Devina Vaidya, Anil Gupta, Manisha Kaushal and Anil Kumar Verma. 2019. Effect of Enzyme Concentration on Quality of Apple Pomace Pectin.Int.J.Curr.Microbiol.App.Sci. 8(1): 2843-2849. doi: https://doi.org/10.20546/ijcmas.2019.801.298