Abstract
The present study analyzed the efficiency of crude pectinase produced from Bacillus subtilis using hazelnut shell hydrolysate during clarification of apple juice. Response surface methodology (RSM) based desirability analysis was carried out to optimize the enzyme load, temperature, and time with respect to lightness, turbidity and clarity. The apple juice clarification was performed at different enzyme loads (0.3-0.7%), pH (4-7), temperature (30-50 oC) and time (2-6 h). The RSM results revealed optimum clarification conditions of 0.3% (w/v) enzyme load, 45.8 oC temperature, and 2 h of time resulting in 70.40 lightness, 49.44 turbidity and 88.33% clarity. To confirm the validity of RSM models, RMSE values of L value, turbidity and clarity were calculated as 4.65, 5.28 and 9.15, respectively. As a conclusion, maximum clarity at a low enzyme load and time makes the enzyme useful for juice industry.
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