Title: Optimization by Response Surface Methodology of Clarification of Maca Juice Using Chitosan-Immobilized Pectinase
Abstract: Chitosan-immobilized pectinase was applied to clarify maca juice in order to avoid turbidity caused by pectin,water-soluble proteins and/or phenloics during storage.Three operating parameters including pectinase dosage,temperature and time were optimized based on clarification efficiency by response surface methodology.A quadratic polynomial regression model was developed indicating the effect of the three operating parameters on clarification efficiency.After treatment with 43.50 g/L of the immobilized enzyme at 50 ℃ for 104 min,the clarity of maca juice was 95.78%.In addition,the removal rates of pectin,water-soluble proteins and phenloics were 60.73%,32.93% and 9.06%,respectively,and glucosinolates,water soluble alkaloids,VC and total sugar,respectively,lost only 6.92%,3.35%,3.25% and 1.82% of the original amounts,suggesting the major bioactive constituents in maca juice can be mostly retained under the optimized clarification conditions.After ten cycles of repeated use,the immobilized pectinase provided a clarity of 75.49% when used to treat a new maca juice,illustrating good repeated usability.
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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