II.3,4,sum,references of enzyme fermentation_Minh.pptx

information about enzyme

1. 3. HEMICELLULASES

2. 3. HEMICELLULASES Overview: Hydrolyzing the hemicelluloses - major components of plant cell walls Enzymatic family of glycoside hydrolases. Producing by bacteria, fungi, algae, protozoa, crustaceans, insects, and plants.

3. The presence of polysaccharides (hemicelluloses, starch, pectin, cellulose, and bound lignin) Turbidity and viscosity in raw juices Clarification and liquefaction Enzymatic treatment 3. HEMICELLULASES To reduce viscosity, turbidity To stabilize the fruit pulp To increase recovery of essential oils, vitamins, mineral salts… To increase the yields, filterability Reasons Roles

4. 3. HEMICELLULASES Example: Tomato juice + H emicellulases +Increasing in reducing sugars, juice clarity, filterability, pH, yield +Declining in turbidity and viscosity.

5. 4. AMYLASES

6. 4 . AMYLASES Overview: Starch-degrading enzymes Two groups: Endoamylase (Intracellular Enzyme) and Exoamylase (Extracellular Enzyme). + Endoamylase : α-Amylase. + Exoamylase : β-Amylase and Amyloglucosidase ( glucoamylase or γ-Amylase). Obtaining from plants, animals and microorganisms

7. The presence of polysaccharides (hemicelluloses, starch, pectin, cellulose, and bound lignin) Turbidity and viscosity in raw juices Clarification and liquefaction Enzymatic treatment 4. AMYLASES To increase the yields To enhance the clarification, taste, color, flavor, quality, longer shelf-life To reduce total suspended solid, cloudiness, viscosity, acidity To enhance the overall acceptability Reasons Roles

8. 4 . AMYLASES Example: Apple juice Apple juice contains considerable amounts of starch at the beginning of the harvest season. Unripe apples: 15% starch and up to 1% in the juice after extraction, milling and pressing. Starch creates problems in apple juice processing: + Complicated and slow filtration rate + Membrane fouling + Gel formation in concentrated solutions + Post-process cloudiness

9. 4 . AMYLASES Example: Apple juice Clarification Depectinisation and destarching Enzymatic treatment Amylase eliminates starch embedded in protein Removing the haze formation in juices Viscosity , turbidity reduction Facilitates the separation through centrifugation or filtration More concentrated in respect to flavor and colour of juices

10. SUMMARY 1 . Overview of enzymes in fruit and vegetable and juice extraction : a powerful assistant which helps promote, develop and improve the quality of products in the most comprehensive way to meet the needs of customers 2. Major enzymes used in fruit and vegetable processing and juice extraction: Pectinases , Cellulases , Hemicellulases , and Amylases - acting mainly in the hydrolysis of polysaccharides and facilitating the extraction of intracellular compounds 3. Effects of enzymatic treatment on the fruit juice industry: improvement of color, texture, flavor, quality; enhancement yields, clarification, filterability; aiding in the removal of bitterness, peeling; and preventing darkening of juices

11. REFERENCES 1. Benefits Of Enzymes In Fruit Juice | Infinita Biotech. (2018). Retrieved 5 March 2022, from https://infinitabiotech.com/blog/enzymes-in-fruit-juice/ 2. Alev Bayindirli (2010). Enzymes in Fruit and Vegetable Processing . CRC press, Taylor and Fancies Group, LIC, Boca Raton, London New York. 3. Food Agricultural Organization. (2009). Handbook of Fruit and Vegetable Processing , Vialedelle Terme di Caracalla, Rome, Italy 4. Hmid I, Elothmani D, Oukabli A (2016 ) Effects of enzymatic clarification of pomegranate juice by protease and pectinase treatments. Journal of Bio Innovation 5(4): 506-515. 5. Ali A, Williams IH, Martin GB, Sipsas S (2005) Hydrolysis of lupin pectin by pectinases for broilers. Proceedings of the Australian Poultry Science Symposium Conference Paper. 6. Kashyap DR, Vohra PK, Chopra S, Tewari R (2001). Applications of pectinases in the commercial sector: a review . Bioresource Technology 77: 215-227 7. Application of Enzyme in Fruit and Vegetable Processing - Creative Enzymes . (2022). Retrieved 5 March 2022, from https://www.creative-enzymes.com/resource/application-of-enzyme-in-fruit-and-vegetable-processing_67.html#:~:text=Main%20enzy 8. Shiv Kumar, Institute of Food Technology, Bundelkhand University, Jhansi, India (2015). Role of enzymes in fruit juice processing and its quality enhancement . Retrieved 5 March 2022, from https://www.primescholars.com/articles/role-of-enzymes-in-fruit-juice-processing-and-its-quality-enhancementshiv-kumar.pdf 9. Vigneswaran , C., Ananthasubramanian , M., & Kandhavadivu , P. (2014 ). Industrial enzymes . Bioprocessing Of Textiles , 23-52. doi : 10.1016/b978-93-80308-42-5.50002-0 10. Liu, X., & Kokare , C. (2017). Microbial Enzymes of Use in Industry . Biotechnology Of Microbial Enzymes , 267-298. doi : 10.1016/b978-0-12-803725-6.00011-x 11. Nagar, S., Mittal, A., & Gupta, V. (2012). Enzymatic clarification of fruit juices (Apple, Pineapple, and Tomato) using purified Bacillus pumilus SV-85S xylanase . Biotechnology And Bioprocess Engineering , 17(6), 1165-1175. doi : 10.1007/s12257-012-0375-9 12. Production, Characterization and Application of a Xylanase from Streptomyces sp. AOA40 in Fruit Juice and Bakery Industries. (2022). Food Biotechnology . Retrieved from https://www.tandfonline.com/doi/abs/10.1080/08905436.2016.1199383?journalCode=lfbt20 13. Bonnin , E., Ralet , M., Thibault , J., & Schols , H. (2009). Enzymes for the valorisation of fruit- and vegetable-based co-products. Handbook Of Waste Management And Co-Product Recovery In Food Processing , 257-285. doi : 10.1533/9781845697051.3.257 14. Huang, L., Ma, M., Ji , X., Choi, S., & Si, C. (2021). Recent Developments and Applications of Hemicellulose From Wheat Straw: A Review. Frontiers In Bioengineering And Biotechnolog y, 9. doi : 10.3389/fbioe.2021.690773 15. Bhardwaj, N., Kumar, B., & Verma , P. (2019). A detailed overview of xylanases : an emerging biomolecule for current and future prospective. Bioresources And Bioprocessing , 6(1). doi : 10.1186/s40643-019-0276-2