The enzyme was extracted from Aspergillus niger by growing it in Czapecl dox media broth and filtration followed by centrifugation. Measurement of activity showed 0.342 µ mol / min in polygalacturonase DNS assay. experiment done with 5ml broccoli juice and enzyme added at the rate of 4-40% v/v for clarification. Lower values not giving satisfactory result. Is this combination possible. Looking for answers urgently. Kindly help.
Is this for food use? Then you would have to follow food law in your place. In addition, how will 40% of the fungus extract affect taste and price of the product?
What kind of "improvement" are you looking for, anyway?
Try using pectinase for broccoli juice clarification. You must concentrate the enzyme to improve its activity which is quite low in your preparation.
I agree with Dr Kanwar's suggestion. Pretreatment with pectinase shall ease the process.
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