Investigating the use of polygalacturonase and naranjainase enzymes in the juice industry

Subject Areas : Journal of Food Safety and Processing

Morva Hosseiny ¹ , Mahnaz Hashemiravan ²

1 - PhD student, Department of Food Science and Industry, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Assistant Professor, Department of Food Industry, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

Received: 2022-05-25 Accepted : 2022-11-26 Published : 2023-02-20

Keywords: Ginger, natural products, antimicrobial compounds, : antioxidant properties,

Abstract :

Nowadays, the use of enzymes to improve the organoleptic characteristics of food is of interest. One of the food industries that uses enzymes to improve the sensory properties of food is the juice production industry. Among the enzymes used is the polygalacturonase enzyme, which is used to clarify some fruit juices and improve the color and appearance characteristics, such as apple juice and grape juice. Polygalacturonases (E.C.3.2.1.15) known as pectinase are classified into two types of hydrolyzing polygalacturonases and polygalacturonate lyase and are among the primary enzymes used in the juice industry. This enzyme breaks the α-1→4 glycosidic bond between the units of galacturonic acid in the structure of pectin, and thus pectin precipitates out of the cell structure and is separated through filtration or centrifugation, and in this way clear fruit juice is obtained. Almost in the industry, this enzyme is used to clarify all fruit juices except citrus juice. Some fruit juices, such as orange juice and grapefruit juice, contain bitter compounds such as limonine and orange, which, if present in fruit juice, have a negative effect on its taste and create a bitter taste. Orange enzyme can be used to solve this problem. Naraninase is an enzyme that has two enzymatic activities, including alpha-L-rhamnosidase (E.C. 3.2.1.40) and beta-di-glucosidase (E.C. 3.2.1.21), which hydrolyze naraniin to rhamnose and pronin and then glucose and naraninin, without the one that leaves a bitter taste in the fruit juice.