Applicability of recombinant Aspergillus sojae crude mannanase enzyme in carrot juice production

Abstract

The mannanases can be used for enzymatic maceration in carrot juice in order to increase the extract yield that soluble compounds such as sugars and β‐carotene can easily release. In this study, the effects of microbial β‐mannanase and its combination with the most commonly used commercial type enzymes in the carrot juice production on the carrot juice yield, the amount of β‐carotene, and turbidity were investigated. Enzyme concentrations on yield were optimized by the Response Surface Method. As a result of the maceration process, fruit juice yields were increased. While the highest yield (58.51%) was obtained from the combination of 0.15 g β‐mannanase/kg carrot and 0.3 g Viscozyme/kg carrot, the highest β‐carotene concentration was found to be 2.75 mg/100 g using an individual β‐mannanase enzyme. Last, the quality of the carrot juice in turbidity was improved by individual β‐mannanase enzyme or β‐mannanase with combining industrial enzymes.