The study aims to explore the mechanism and optimize the process of enzyme hydrolyzed bael fruit(Aegle marmelos)liquefaction using two different enzymes:pectinase and macerozyme r-10(enzyme mixture).A full factorial d...The study aims to explore the mechanism and optimize the process of enzyme hydrolyzed bael fruit(Aegle marmelos)liquefaction using two different enzymes:pectinase and macerozyme r-10(enzyme mixture).A full factorial design was applied for the factors with 0.05–1.5%(w/w)enzyme concentration(EC),30–60℃ temperature,and incubation time of 30–240 min for pectinase and 60–360 min for macerozyme.Quadratic polynomial models were developed,showing R^(2)≥0.94.Multi-objective numeric optimization was followed to maximize the increase in yield,total reducing sugar(TRS),clarity,and minimizing EC,temperature and time.Enzyme-treated juice extracts were acceptable on the sensory scale with overall acceptability>5.Maximum pomace reduction of 58.8%and 78.9%along with rise in mono and disaccharides were observed after treating with pectinase(t=240 min)and macerozyme(t=360 min),respectively at identical 0.775%EC and 45℃ temperature.With the pectinase enzyme,an optimumΔyield of 32.4%was obtained at 0.82%EC,43℃ temperature in 169.4 min.Subsequently,with the macerozyme,an optimumΔyield of 39.6%was attained at 0.96%EC,45.6°C temperature in 245.9 min.Substrate degradation in bael fruit by enzymatic hydrolysis with pectinase(EC=0.01–1.50%,time=2.5–240 min)and macerozyme(EC:0.01–1.50%,time:5–360 min)was studied at their respective optimum temperatures.The modified Michaelis-Menten showed a good fit(R 2>0.98)with the non-linear curve fitting method.Macerozyme treatment showed slower enzyme activity with higher substrate degradation but lower nutrient content compared to the pectinase treatment.展开更多
基金the funding agency“Ministry of Food Processing Industries(India),Grant/Award Number:Q-11/42/2018-R&D”.
文摘The study aims to explore the mechanism and optimize the process of enzyme hydrolyzed bael fruit(Aegle marmelos)liquefaction using two different enzymes:pectinase and macerozyme r-10(enzyme mixture).A full factorial design was applied for the factors with 0.05–1.5%(w/w)enzyme concentration(EC),30–60℃ temperature,and incubation time of 30–240 min for pectinase and 60–360 min for macerozyme.Quadratic polynomial models were developed,showing R^(2)≥0.94.Multi-objective numeric optimization was followed to maximize the increase in yield,total reducing sugar(TRS),clarity,and minimizing EC,temperature and time.Enzyme-treated juice extracts were acceptable on the sensory scale with overall acceptability>5.Maximum pomace reduction of 58.8%and 78.9%along with rise in mono and disaccharides were observed after treating with pectinase(t=240 min)and macerozyme(t=360 min),respectively at identical 0.775%EC and 45℃ temperature.With the pectinase enzyme,an optimumΔyield of 32.4%was obtained at 0.82%EC,43℃ temperature in 169.4 min.Subsequently,with the macerozyme,an optimumΔyield of 39.6%was attained at 0.96%EC,45.6°C temperature in 245.9 min.Substrate degradation in bael fruit by enzymatic hydrolysis with pectinase(EC=0.01–1.50%,time=2.5–240 min)and macerozyme(EC:0.01–1.50%,time:5–360 min)was studied at their respective optimum temperatures.The modified Michaelis-Menten showed a good fit(R 2>0.98)with the non-linear curve fitting method.Macerozyme treatment showed slower enzyme activity with higher substrate degradation but lower nutrient content compared to the pectinase treatment.
