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Characterization of statistically produced xylanase for enrichment of fruit juice clarification process

Paper ID Volume ID Publish Year Pages File Format Full-Text
33491 44980 2011 10 PDF Available
Title
Characterization of statistically produced xylanase for enrichment of fruit juice clarification process
Abstract

Critical factors for xylanase production of Bacillus stearothermophilus under batch fermentation and for clarification of citrus fruit juice using this xylanase were optimized through central composite design of response surface methodology. Statistical approach resulted in an increase of 1.19-fold in xylanase yield over conventional method. Model equation for juice clarification included independent variables viz. temperature, incubation time and enzyme dose to study the dependent variables such as yield, acidic neutrality and filterability etc. Coefficient of determination, R2 for enzyme production model and for different juice properties were in accordance with the linearity of the model. On the basis of the contour plots the optimum enzyme dose was 12.5 IU/g of xylanase. Enzymatic treatment has resulted in the improvement of twofold in the release of reducing sugars and 52.97% in juice yield, whereas 35.34% reduction in turbidity was observed.

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Characterization of statistically produced xylanase for enrichment of fruit juice clarification process
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Publisher
Database: Elsevier - ScienceDirect
Journal: New Biotechnology - Volume 28, Issue 6, October 2011, Pages 746–755
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
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Any Questions? feel free to contact us