Continuous Clarification of Barberry Juice with Pectinase Immobilized by Oxidized Polysaccharides
نویسندگان
چکیده
منابع مشابه
Continuous production of pectinase by immobilized yeast cells on spent grains.
A yeast strain secreting endopolygalacturonase was used in this work to study the possibility of continuous production of this enzyme. It is a feasible and interesting alternative to fungal batch production essentially due to the specificity of the type of pectinase excreted by Kluyveromyces marxianus CCT 3172, to the lower broth viscosity and to the easier downstream operations. In order to in...
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in order to prevent the turbidity during storage of kiwifruit juice, clarification is necessary. through proper clarification, flavor and taste of the product is also improved. therefore, the purpose of the present study was to present a method to determine the optimum amount of clarifying agents (pectinase enzyme, bentonite and polyvinyl poly pyrolidone) for producing kiwifruit juice with stab...
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ژورنال
عنوان ژورنال: Food Technology and Biotechnology
سال: 2021
ISSN: 1334-2606,1330-9862
DOI: 10.17113/ftb.59.02.21.6976