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Title: Quality attributes of cupuaçu juice in response to treatment with crude enzyme extract produced by aspergillus japonicus 586
Authors: Teixeira, Maria Francisca Simas
Andrade, Jerusa Souza
Fernandes, Ormezinda Celeste Cristo
Durán, Nelson
Lima-Filho, José Luiz de
Keywords: Amylase
Fungal Extract
Galacturan 1,4 Alpha Galacturonidase
Unclassified Drug
Aspergillus Japonicus
Chemical Composition
Controlled Study
Cupuacu Juice
Enzyme Activity
Fruit Juice
Incubation Temperature
Priority Journal
Theobroma Grandiflorum
Aspergillus Japonicus
Theobroma Grandiflorum
Issue Date: 2011
metadata.dc.publisher.journal: Enzyme Research
metadata.dc.relation.ispartof: Volume 2011, Número 1
Abstract: Cupuaçu (Theobroma grandiflorum Schum) is an Amazonian Basin native fruit whose fruit pulp is consumed as a juice which presents high density, viscosity, and turbidity. Pectic enzymes, usually yielded by microorganisms, are used to reduce the juice viscosity and turbidity. The present study aims to evaluate the use of pectic enzymes when processing cupuaçu juice. The cupuaçu juice was obtained by using Aspergillus japonicus 586 crude enzyme extract and incubation at 50°C with agitation (140 rpm) for one hour. Enzyme activities were determined, and the juices were evaluated as to their yield, turbidity, viscosity, and chemical composition. The juice produced by using crude enzyme extract presented higher soluble solids, reducing sugars, and lower viscosity and turbidity. Copyright © 2011 Maria Francisca Simas Teixeira et al.
metadata.dc.identifier.doi: 10.4061/2011/494813
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