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Application of Enzymes in Fruit Juice Clarification, Reena Gupta, Department of Biotechnology, HPU, Shimla - 5

In India, most of the industries do not clarify the juice before packaging, which gives a hazy appearance to the juice. Consumer preference for the totally clear, shining apple juice has made clarified apple juice much more popular than unclarified, cloudy turbid apple juice. Therefore, in present study, the efficacy of the microbial pectinolytic enzyme preparation for clarification of commercial apple and kinnow juice will be analysed. Microbial enzyme preparation capable of satisfying the industrial market interest is not available yet. Such enzyme preparation will be made for better clarification and greater yield of juice. Keeping in view, the immense potential and extensive applications of microbial pectinases in fruit juice clarification and other food industries, the study was undertaken to investigate the production of pectolytic enzymes by microorganisms isolated from soil and rotted vegetable samples and to assess the potential industrial application of endo-polygalacturonases produced from microorganisms for clarification of apple and kinnow juice. The work has resulted in development of strategies for enhanced production of enzymes, which will help in designing of a process for clarification of commercial bottled juice.

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