• SHIVANGI

In the age of global industrialization, enzyme are widely used in a variety of sectors, including food processing. Because enzymes are expensive, a novel approach for manufacturing low-cost enzymes was utilised. The study focuses on the utilization of Argo industrial waste in the production of enzymes. Using Aspergillus Niger and Aspergillus oryzae, an extracellular tannase was isolated from fermented agricultural waste such as red gramme husk, sugarcane bagasse, and rice straw. The synthesis of tannase was tested using solid-state fermentation (SSF) at varied pH levels or incubation periods. pH as well as incubation time were determined to be optimum at 5.5 and 72 hours, respectively. Purification of the crude enzyme using acetone extraction as well as DEAE cellulose chromatography yielded a purity of 21.36 times and a yield of 23 percent. The band of tannase at 72 kDa was identified by electrophoresis on an SDS–polyacrylamide gel. The natural form of the isolated enzyme was identified at 180 kDa during the gel localization investigation. The existence and location of the insoluble tannic acid – quinine combination were discovered, which was encouraging. An attempt was made to consume agricultural waste in order to produce enzymes for use in the food business[1]. This paper examines several types of agricultural industrial waste and how they may be utilised to manufacture enzymes. The present condition of enzyme utilization in the food industry has been investigated, as well as its future potential.

Agriculture, Enzyme, Food, Product, Waste.

"Utilization of Agriculture Waste the Production of Food-Grade Enzymes", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 10, page no.643-648, October-2018, Available :http://www.jetir.org/papers/JETIRFH06108.pdf

"Utilization of Agriculture Waste the Production of Food-Grade Enzymes", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 10, page no. pp643-648, October-2018, Available at : http://www.jetir.org/papers/JETIRFH06108.pdf