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Salamura Teknolojisi / Biten projeler :: |
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Proje adı
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PRODUCTION OF OLIVE USING
?-GLUCOSİDASE ENZYME (2000) |
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Hazırlayanlar :
Gaye ÖNGEN Derya TETİK Sait SARGIN |
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| Spanish- type process is the most widely used process for production of olive even in Turkey, which includes NaOH treatment, removes residual NaOH with extensive washing with water or brine and lactic acid fermentation. As the NaOH penetrates the flesh, it hydrolyzes oleuropein, the bitter component of the flesh.After then during the washing steps, large quantities of water or brine with lye discharges to the drainage basin and in the mean time water-soluble components of the fruit remove in this process.On the other hand , it is also possible to hydrolyse oleuropein with ß-glucosidase enzyme preparate instead of this chemical treatment. In this study the affect of enzymatic treatment on the production of olive was investigated.
For this purpose, Lactobacillus plantarum strain (2.25*108 CFU/ml) was used as a culture which isolated from brine during fermentation process. ß-glucosidase enzyme preparate was purchased from Novo Nordisk A/S. Before adding the enzyme preparate into the brine (7% w/v ,pH 5.0), brine had been previously autoclaved and Domat variety olive fruits were immersed in sodium hypocloride solution (300 ppm, 15 min.) then washed with sterilised water. Different concentrations of enzyme preparate (0.1-1.0% v/w ) was added into the brine before inoculation of lactic acid bacteria and fermantation was carried out in glass vessels (660 ml)at 20ºC for 15 days.The population of lactic acid bacteria in brine with 0.5% enzyme preparate was reached 5.8*107 CFU/ml in 15days, in control sample, 5.1*104 CFU/ml cells was only growth in brine. It was determined reducing sugar content as 0.11% in olive flesh when using 0.5% enzyme preparate in brine. However, reducing sugar content was determined as a 0.25% in olive flesh in control sample. When bitter components were analysed in fresh olive flesh , Bitterness value was found 1.50, this value decreased 0.35 in sample which treated with 0.5 % enzyme preparate in10 days fermantation. Textural and orgonoleptic properties of olive fruits were not effected using different concentrations of ß-glucosidase enzyme preparate into the brine ,except 1% enzyme concentration. In this concenntration, orgonoleptic properties of products were negatively changed .
This study demostrated that it was possible to produce preferred product using 0.5% ß-glucosidase enzyme preparate in brine in 15 days fermantation instead of NaOH treatment. |
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Yeniçağ Gıda San. ve Tic. A.Ş |
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