Enzymatic degumming of pineapple (Ananas comosus) mill juice using crude and commercial enzymes

Abstract

In present study, the pineapple (Ananas comosus) mill juice was treated with crude and commercial enzyme for the degumming of the mill juice to improve its quality in terms of filtration rate, clarity, relative viscosity and percentage overrun. Response surface methodology was used to investigate the effects of concentration of cellulase (25–125 mg/100 ml), pectinase (25–150 mg/100 ml), hemicellulase (25–150 mg/100 ml), time (210–540 min) and temperature (35–55 °C) on filtration rate, clarity, relative viscosity and percentage overrun of the pineapple mill juice. The recommended enzymatic treatment conditions from the study were: concentration of cellulase 124 mg/100 ml, concentration of pectinase 141 mg/100 ml, concentration of hemicellulase 78 mg/100 ml, time 455 min and temperature 46 °C. The crude enzyme treatment of the mill juice samples under the same conditions of time and temperature was also carried out. Principal component analysis was applied to look at the difference between crude and commercial enzyme treated samples. The data revealed that the crude enzyme was competitive to the commercial enzymes for the degumming of the pineapple mill juice.