Optimization of banana juice expulsion using immobilized enzyme preparations from Streptomyces lydicus MTCC 7505 culture
Abstract
Pectinolytic enzymes of Streptomyces lydicus MTCC 7505 origin was immobilized on wood wastes and utilized for banana pulp hydrolysis. Various parameters like operational stability, amount of enzyme preparation, incubation- time, temperature, storage stability and scale up were studied. Maximum juice could be extracted at 23°C with overnight incubation. Higher temperature has spoilt the flavor of juice. The preparations were found to be stable even after 70 days, if kept under refrigeration. Storage half life was calculated to be more than 100 days. Addition of sodium meta-bisulphite seems to be useful for preservation of juice under refrigerated conditions
Keywords
Streptomyces lydicus MTCC 7505, immobilization, pectinolytic enzymes, wood saw dust, wood chip waste, pectin, pulp hydrolysis, bananas
