BIOPROSPECTING OF KIWIFRUIT ENZYME IN FOOD INDUSTRY
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Date
2016
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Abstract
ABSTRACT The present study entitled “Bioprospecting of kiwifruit enzyme in food industry” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2014-2016. Kiwifruit enzyme as a protease was studied for its applications in food. Protease enzymes degrade proteins into smaller peptides and amino acids, because of their broad specificity they have wide range of applications in food industry. Extraction of enzyme was done at various stages of fruit maturity and maximum enzyme activity (200.32±0.2µg/gm) was shown at immature stage of fruit maturity. Ammonium sulphate precipitation method @ 40-60 per cent yields 86 per cent enzyme yield of 1.65 purification fold and 0.86 /mg of protein specific activity. Characterization of enzyme through response surface methodology shows that enzyme is stable at high pH (8) and temperature (450 C) for 20 min incubation time. Due to this high range of pH and temperature stability kiwifruit enzyme can be successfully exploited in food industry. Cottage cheese prepared with partially purified kiwifruit enzyme (0.5%) was found comparable to the cheese prepared with rennet (1%) shows that kiwifruit as a plant protease can be a best alternative to replace animal and microbial origin rennet, as a religious or diet issues and also due to high cost and pathogenicity of microbial one. Through the use of this enzyme (kiwifruit protease) in whole wheat meal and whole wheat meal-refined flour (50:50) dough fermentation time was reduced by 30 min which ultimately reduced the baking process of buns production however for multigrain buns the fermentation time was standardized one and half hour. In spent hen chicken tenderization with 10 per cent kiwifruit juice was found desirable which can add monitory value to the same product. Henceforth, kiwifruit enzyme can be a boon in food industry for production of cottage cheese, reduction of fermentation time in buns production and for tenderization of spent hen chicken.
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food preservation, enzymes, vegetative propagation, planting, tolerance, proteins, genotypes, biological development, amino acids, concentrates, kiwifruit enzyme in food industry