Effect of tannase (Aspergillus ficcum) on physicochemical properties of clarified Jamun juice

Indian black berry known as Jamun is a minor fruit which contains high amount of tannin. Extraction and clarification of juice is quite difficult due to its pulp nature. Tannase a membrane bound enzyme is added to clarify the Jamun juice which helps to obtain high yield. The target area of the work is to build up the procedure for streamlining of process factor to obtain Jamun juice, utilizing tannase (strain: Aspergillus ficcum). Physicochemical parameters (clarity, colour change, polyphenol, turbidity, protein, TSS and yield) were analyzed at a temperature range between (30 o C-50 o C), with (0.01%-0.1% w/v) concentration and time orbit of (40-120 min). Coefficient of determination (R 2) value more than 0.9 have been used to measure the prominent differences in the response characteristics. Clarified juice was obtained at 0.05% enzyme concentration at 40 o C for 80 minutes.