Improvement of fruit juice quality: novel <i>endo</i>-polygalacturonase II from <i>Aspergillus tubingensis</i> FAT 43 for enhanced liquefaction, clarification, and antioxidant potential-Reference-Cited by-同舟云学术

Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential

Published:2024 Issue:6 Volume:15 Page:2906-2919
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Pavlović Marija¹^ORCID,Margetić Aleksandra¹^ORCID,Leonardi Adrijana²^ORCID,Križaj Igor²^ORCID,Kojić Milan³^ORCID,Vujčić Zoran⁴^ORCID,Šokarda Slavić Marinela¹^ORCID

Affiliation:

1. University of Belgrade – Institute of Chemistry, Technology and Metallurgy – National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia

2. Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia

3. Institute of Virology, Vaccines and Sera “Torlak”, Belgrade, Republic of Serbia

4. University of Belgrade –Faculty of Chemistry, Department of Biochemistry, Belgrade, Republic of Serbia

Abstract

PG II derived from A. tubingensis FAT43-derived is a promising enzyme with favourable properties for industrial processes, especially fruit juice processing.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO05297D

Reference54 articles.

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2. Production of pectic enzymes in yeasts

3. Microbial pectinolytic enzymes: A review

4. Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity

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