The mannanases can be used for enzymatic maceration in carrot juice in order to increase the extract yield that soluble compounds such as sugars and β-carotene can easily release. In this study, the effects of microbial β-mannanase and its combination with the most commonly used commercial type enzymes in the carrot juice production on the carrot juice yield, the amount of β-carotene, and turbidity were investigated. Enzyme concentrations on yield were optimized by the Response Surface Method. As a result of the maceration process, fruit juice yields were increased. While the highest yield (58.51%) was obtained from the combination of 0.15 g β-mannanase/kg carrot and 0.3 g Viscozyme/kg carrot, the highest β-carotene concentration was found to be 2.75 mg/100 g using an individual β-mannanase enzyme. Last, the quality of the carrot juice in turbidity was improved by individual β-mannanase enzyme or β-mannanase with combining industrial enzymes.

中文翻译：

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重组酱油曲霉粗甘露聚糖酶在胡萝卜汁生产中的应用

甘露聚糖酶可用于胡萝卜汁中的酶促浸渍，以提高提取物的产量，而糖类和 β-胡萝卜素等可溶性化合物很容易释放。在这项研究中，微生物β-甘露聚糖酶及其与胡萝卜汁生产中最常用的商业类型酶的组合对胡萝卜汁产量、β-胡萝卜素含量和浊度的影响进行了研究。通过响应面法优化酶浓度对产量的影响。由于浸渍过程，果汁产量增加。虽然从 0.15 g β-甘露聚糖酶/kg 胡萝卜和 0.3 g Viscozyme/kg 胡萝卜的组合中获得最高产量 (58.51%)，但发现使用单个β-胡萝卜素的最高 β-胡萝卜素浓度为 2.75 mg/100 g甘露聚糖酶。最后的，