OPTIMIZATION OF PROCESS PARAMETERS FOR FRUIT JUICE CLARIFICATION USING SILICA IMMOBILIZED XYLANASE FROM PSEUDOMONAS SP.

Xylanase have many applications and fruit juice clarification is one of them. The work was done by taking Pseudomonas sp. Xylanase was immobilized on silica with binding efficiency of 46.5% and maximum binding time 6 hours. Maximum amount of juice clarification was in case of Mausambi juice was observed at 40 C and 52 hours in both immobilized and free enzyme treated juice, in case of free enzyme treated juice there is 46.9% increase in clarity and 1.7 fold increase in reducing sugars of the juice and enzyme dose was optimized as 8U with maximum flow rate of 6 ml/min at this dose but in case of immobilized enzyme treated juice there is 47.6% increase in clarity and 1.8 fold increase in reducing sugars, ezyme dose optimized is 7.4U with maximum flow rate of 7.23 ml/min at this dose.In case of orange juice in free enzyme treated juice maximum clarity was observed at 40 C and 52 hours, juice was found to be 42.14 % clear with increase of 1.9 fold of reducing sugars, enzyme dose optimized was 8.06U with maximum flow rate of 0.86 ml/min. In case of immobilized enzyme treated juice maximum clarity was found at 52 hours with 36.46% clarity and 2 fold increase in reducing sugars, ezyme dose optimized was 14.8U with maximum flow rate of 0.9 ml/min at this dose.