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Properties Of Polyphenoloxidase Of Sugarcane And Development Of Methods To Prevent Discolouration Of Juice

The objective of the research was to develop a method to extend the shelf life of freshly extracted sugarcane juice. The work focused on understanding the properties of sugarcane juice as well as determining methods of preserving the colour. Polyphenoloxidase (PPO) from sugarcane juice was extrac...

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Main Author: Hoque, Mohammad Shamsul
Format: Thesis
Language:English
English
Published: 1998
Online Access:http://psasir.upm.edu.my/id/eprint/11840/1/FSMB_1998_12_A.pdf
http://psasir.upm.edu.my/id/eprint/11840/
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spelling my.upm.eprints.118402012-07-02T08:39:05Z http://psasir.upm.edu.my/id/eprint/11840/ Properties Of Polyphenoloxidase Of Sugarcane And Development Of Methods To Prevent Discolouration Of Juice Hoque, Mohammad Shamsul The objective of the research was to develop a method to extend the shelf life of freshly extracted sugarcane juice. The work focused on understanding the properties of sugarcane juice as well as determining methods of preserving the colour. Polyphenoloxidase (PPO) from sugarcane juice was extracted, partially purified and characterised. Results indicated that the temperature for optimum PPO enzyme activity was 30°C at pH 7.6. Heat inactivation studies showed that enzyme lost 50% activity by exposure to 80, 75, 70 and 65°C for 1 .2, 2.8, 3.6 and 7.8 min, respectively. The use of ascorbic acid (0.5mM concentration), erythorbic acid (0.5mM concentration) and sodium metabisulphite (0.5mM concentration) inhibited the browning reaction 80%, 74% and 92%, respectively.The effect of different blanching conditions on the quality of juice was also investigated. Sugacane was blanched at various temperatures and time intervals using both steam ( 100 °C) and hot water (75°C, 80 °C and 85 °C). After blanching the juice was analysed for chlorophyll content, colour, PPO activity and tannin content and sensory evaluated for colour and taste. Unpeeled sugarcane stems which were steam blanched for 13±1 min yield the highest quality juice. 1998-05 Thesis NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/11840/1/FSMB_1998_12_A.pdf Hoque, Mohammad Shamsul (1998) Properties Of Polyphenoloxidase Of Sugarcane And Development Of Methods To Prevent Discolouration Of Juice. Masters thesis, Universiti Putra Malaysia. English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description The objective of the research was to develop a method to extend the shelf life of freshly extracted sugarcane juice. The work focused on understanding the properties of sugarcane juice as well as determining methods of preserving the colour. Polyphenoloxidase (PPO) from sugarcane juice was extracted, partially purified and characterised. Results indicated that the temperature for optimum PPO enzyme activity was 30°C at pH 7.6. Heat inactivation studies showed that enzyme lost 50% activity by exposure to 80, 75, 70 and 65°C for 1 .2, 2.8, 3.6 and 7.8 min, respectively. The use of ascorbic acid (0.5mM concentration), erythorbic acid (0.5mM concentration) and sodium metabisulphite (0.5mM concentration) inhibited the browning reaction 80%, 74% and 92%, respectively.The effect of different blanching conditions on the quality of juice was also investigated. Sugacane was blanched at various temperatures and time intervals using both steam ( 100 °C) and hot water (75°C, 80 °C and 85 °C). After blanching the juice was analysed for chlorophyll content, colour, PPO activity and tannin content and sensory evaluated for colour and taste. Unpeeled sugarcane stems which were steam blanched for 13±1 min yield the highest quality juice.
format Thesis
author Hoque, Mohammad Shamsul
spellingShingle Hoque, Mohammad Shamsul
Properties Of Polyphenoloxidase Of Sugarcane And Development Of Methods To Prevent Discolouration Of Juice
author_facet Hoque, Mohammad Shamsul
author_sort Hoque, Mohammad Shamsul
title Properties Of Polyphenoloxidase Of Sugarcane And Development Of Methods To Prevent Discolouration Of Juice
title_short Properties Of Polyphenoloxidase Of Sugarcane And Development Of Methods To Prevent Discolouration Of Juice
title_full Properties Of Polyphenoloxidase Of Sugarcane And Development Of Methods To Prevent Discolouration Of Juice
title_fullStr Properties Of Polyphenoloxidase Of Sugarcane And Development Of Methods To Prevent Discolouration Of Juice
title_full_unstemmed Properties Of Polyphenoloxidase Of Sugarcane And Development Of Methods To Prevent Discolouration Of Juice
title_sort properties of polyphenoloxidase of sugarcane and development of methods to prevent discolouration of juice
publishDate 1998
url http://psasir.upm.edu.my/id/eprint/11840/1/FSMB_1998_12_A.pdf
http://psasir.upm.edu.my/id/eprint/11840/
_version_ 1643824880792109056
score 13.211869

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