Pectin yield is usually depends upon the extraction conditions such as temperature, extraction time, pH, drying method and most importantly type of extraction solvents. During present study, the enzymatic extraction of pectin from apple pomace has been shown to achieve higher recovery of pectin and is regarded as an environmentally safe technique. Different ecofriendly enzymes viz., cellulase, hemicellulase, amylase and xylanase were added at different concentrations to rehydrated apple pomace powder for different time. Among different concentration and time of enzyme reaction, cellulase (12µg for 2 hr) was found better with highest pectin yield of per cent for apple pomace pectin extraction. The extracted pectin contains high equivalent weight , methoxyl content per cent, with highest anhydrogalacturonic acid percent and a jelly grade of 80. Thus, the pectin extracted by using cellulase enzyme was found to be the best among other enzymes used for extraction of pectin on the basis of pectin yield and its quality parameters. | Effect of enzyme concentration on quality of apple pomace pectin
