Improvement of fruit juice quality: novel <i>endo</i>-polygalacturonase II from <i>Aspergillus tubingensis</i> FAT 43 for enhanced liquefaction, clarification, and antioxidant potential
Marija Pavlović, Aleksandra Margetić, Adrijana Leonardi, Igor Križaj, Milan Kojić, Zoran Vujčić, Marinela Šokarda Slavić
Abstract
FAT43 demonstrated superior thermal stability. Hydrolysis experiments on different pectins revealed the highest specificity for non-methylated substrates (polygalacturonic acid). In fruit juice processing, PG II significantly increased juice yield and clarity, with the highest impact observed in strawberry juice. Antioxidant activity assays indicated enhanced antioxidant potential in enzyme-treated juices, especially strawberry, quince, and apple juices. The study highlights PG II's potential as an industrially valuable enzyme for fruit juice processing, offering improved thermostability and versatility across various fruit types.