KINETIC STUDIES OF AN AMYLASE USED COMMERCIALLY FOR THE CLARIFICATION OF APPLE JUICE

ABSTRACT The effect of substrate and enzyme concentrations on the degradation of soluble corn starch with a commercial amylase (Rohalase HT) recommended for apple juice clarification was studied. The reaction was conducted at 50C at different pH values (3.6–5.6). Starch solutions containing from 2.4...

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Published inJournal of food processing and preservation Vol. 26; no. 2; pp. 153 - 163
Main Authors CARRIN, MARIA E., CECI, LILIANA, LOZANO, JORGE
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.06.2002
Blackwell Publishing
Subjects
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Use and upgrading of agricultural and food by-products. Biotechnology
Enzymatic treatment
Clarifying
Apple
Fruit
Enzymatic activity
Amylase
Enzyme
pH
Fruit product
Kinetics
Calcium Chlorides
Fruit juice
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Abstract ABSTRACT The effect of substrate and enzyme concentrations on the degradation of soluble corn starch with a commercial amylase (Rohalase HT) recommended for apple juice clarification was studied. The reaction was conducted at 50C at different pH values (3.6–5.6). Starch solutions containing from 2.48 to 14.85 mg/mL were used as substrate in the experiments. Influence of Ca2+ on amylase activity was also determined. Obtained results showed that amylase exhibits an optimal activity pH value of 4.6, following a Michaelis‐Menten type kinetics (Km= 8.11 mg/mL and vmax= 2.19 U/mg enzyme). The activity of amylase decreased significantly when CaCl2 was added to the amylase solution (final amylase concentration in reaction mixture: 5–10 mM). An empirical equation relating the rate of product of hydrolysis formation (dCm/dt) with starch (Cst) and amylase (Ce) concentrations was obtained:
AbstractList ABSTRACT The effect of substrate and enzyme concentrations on the degradation of soluble corn starch with a commercial amylase (Rohalase HT) recommended for apple juice clarification was studied. The reaction was conducted at 50C at different pH values (3.6–5.6). Starch solutions containing from 2.48 to 14.85 mg/mL were used as substrate in the experiments. Influence of Ca2+ on amylase activity was also determined. Obtained results showed that amylase exhibits an optimal activity pH value of 4.6, following a Michaelis‐Menten type kinetics (Km= 8.11 mg/mL and vmax= 2.19 U/mg enzyme). The activity of amylase decreased significantly when CaCl2 was added to the amylase solution (final amylase concentration in reaction mixture: 5–10 mM). An empirical equation relating the rate of product of hydrolysis formation (dCm/dt) with starch (Cst) and amylase (Ce) concentrations was obtained:
Author LOZANO, JORGE
CARRIN, MARIA E.
CECI, LILIANA
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  email: jlozano@plapiqui.edu.ar
  organization: PLAPIQUI (UNS-CONICET) 8000 Bahia Blanca Argentina
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10.1093/jxb/47.11.1789
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Issue 2
Keywords Enzymatic treatment
Clarifying
Apple
Fruit
Enzymatic activity
Amylase
Enzyme
pH
Fruit product
Kinetics
Calcium Chlorides
Fruit juice
Language English
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SubjectTerms Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Use and upgrading of agricultural and food by-products. Biotechnology
Title KINETIC STUDIES OF AN AMYLASE USED COMMERCIALLY FOR THE CLARIFICATION OF APPLE JUICE
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