caa a22 4500 606243402 CHVBK 20210128101324.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9249-0 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9249-0 Enzymatic degumming of pineapple ( Ananas comosus ) mill juice using crude and commercial enzymes [Elektronische Daten] [Sanjay Kumar, H. Sharma] 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 (25-125mg/100ml), pectinase (25-150mg/100ml), hemicellulase (25-150mg/100ml), time (210-540min) 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 124mg/100ml, concentration of pectinase 141mg/100ml, concentration of hemicellulase 78mg/100ml, time 455min 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. Springer Science+Business Media New York, 2015 Pineapple mill juice nationallicence Commercial enzymes nationallicence Crude enzyme nationallicence Response surface methodology nationallicence Principal component analysis nationallicence Kumar Sanjay Sant Longowal Institute of Engineering and Technology (Deemed to be University), Longowal, 148106, Distt. Sangrur, Punjab, India aut Sharma H. Sant Longowal Institute of Engineering and Technology (Deemed to be University), Longowal, 148106, Distt. Sangrur, Punjab, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 414-425 2193-4126 9:3<414 2015 9 11694 https://doi.org/10.1007/s11694-015-9249-0 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9249-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kumar Sanjay Sant Longowal Institute of Engineering and Technology (Deemed to be University), Longowal, 148106, Distt. Sangrur, Punjab, India aut NATIONALLICENCE 700 1- Sharma H. Sant Longowal Institute of Engineering and Technology (Deemed to be University), Longowal, 148106, Distt. Sangrur, Punjab, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 414-425 2193-4126 9:3<414 2015 9 11694