OPTIMIZING THE HYDROLYSIS OF PECTIN IN RED DRAGON FRUIT USING THE PECTINASE ENZYME

Authors

  • Truong Bao Ngoc Author
  • Đang Thuy Mui Author
  • Tran Thi Phuong Kieu Author
  • Le Hanh Uyen Author
  • Nguyen Ngoc Kim Ngan Author
  • Ngo Thi Kim Tran Author
  • Pham Hoang Tien Khang Author
  • Phạm Văn Thịnh Corresponding Author

DOI:

https://doi.org/10.62985/j.huit_ojs.vol24.no4.103

Keywords:

Dragon fruit, pectin, hydrolysis, enzymes

Abstract

The objective of this study is to determine the influence of factors affecting the hydrolysis of pectin in dragon fruit juice by deciding factors affecting the hydrolysis process, including hydrolysis temperature (45 - 55 ℃) and hydrolysis time (90-150 minutes), and enzyme content (0.1 - 0.3%). Thereby, the juice is more transparent and more favorable for yeast growth during dragon fruit wine fermentation. Research results show that at optimal conditions at a temperature of 48 oC, hydrolysis time of 118.5 minutes, and enzyme content of 0.188%, the maximum transmittance is 77.42%. The deviation from the prediction software is 0.54%.

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Published

2024-10-28

Issue

Vol. 24 No. 4 (2024)

Section

Chemistry - Food Technology

How to Cite

Truong Bao Ngoc, Đang Thuy Mui, Tran Thi Phuong Kieu, Le Hanh Uyen, Nguyen Ngoc Kim Ngan, Ngo Thi Kim Tran, Pham Hoang Tien Khang, & Phạm Văn Thịnh. (2024). OPTIMIZING THE HYDROLYSIS OF PECTIN IN RED DRAGON FRUIT USING THE PECTINASE ENZYME. HUIT Journal of Science, 24(4). https://doi.org/10.62985/j.huit_ojs.vol24.no4.103