ENZYMATIC LIQUEFACTION OF SOME VARIETIES OF MANGO PULP

Fresh pulps from Badami, Totapuri, Neelum, Raspuri and Malgoa mango varieties were treated with 0.14g/L enzyme preparations for 30min at 27-30 degrees C. Following liquefaction with a mixture of commercial pectinex and celluclast enzymes preparations the yield of low-viscosity juice from these pulps ranged from 60-88%. The highest juice yield was obtained from Raspuri variety pulp. Various pulps treated 30min with pectinex alone showed 70-80% reduction in viscosity, quite similar to results obtained from treatment of pulp with mixture of both the enzymes. Treatment with pectinex plus celluclast enhanced low-viscosity juice yield by 8-10% over that obtained with pectinex alone. Celluclast treatment reduced pulp viscosity by only 20-40% and gave very low juice yield, even with elevated enzyme levels and extended incubation periods.