Isolation of polysaccharides from pineapple fruit pulp and their enzymatic liquifaction

Pineapple fruit pulp polysaccharides as alcohol insoluble solids (AIS) were isolated and liquefied individually and/or in combination with commercial pectinase NS3000 and cellubrix enzymes. Individual enzymes at lower dosages ( 100ppm) were unable to release monosaccharides whereas significant amount of monosaccharide were released at higher dosage (1000 ppm). However, pectinase NS3000 was found more effective in liquefying AIS. Combined effect showed that both enzymes have the same potential of releasing total monosaccharides (4.0% of the total monosaccharides); the major differences were in the rate of individual monosaccharides release. After 1h of hydrolysis, monosaccharide releases by combined enzyme treatment were almost twice than that of individual enzyme. In all the cases, free run-juice yield by enzymatic hydrolysis was found higher than that of control and the higher extraction rate was found at the higher enzyme dosages. The results revealed that the quality parameters like juice colour, cloudiness, soluble solids and the release of glycosidicaly bound monosaccharide were improved by enzymatic liquefaction.