Pectic Enzymes in the Clarification of Apple Juice
نویسندگان
چکیده
منابع مشابه
Microbial pectinases: Wonderful enzymes in fruit juice clarification
Microbial pectinases has been employed vigorously for the juice clarification since recent times. The juice clarification procedures carried out in industries mainly involve bio-catalyzed depectinization and fining by incorporation of pectinases to achieve pectin degradation. Pectins are fibrelike structure which makes the clarification process more complicated. Pectinases are enzymes which deg...
متن کاملApple Fruit Pectic Substances.
1. The pectic substances of apple have been extracted and separated into a pure pectinic acid and a neutral arabinan-galactan complex by precipitation of the acidic component with ethanol and with cetylpyridinium chloride. 2. The composition of the fractions has been determined. The pectinic acid contained galacturonic acid, arabinose, galactose, rhamnose, xylose and several trace sugars. 3. Tr...
متن کاملPectic Enzymes
Indoleacetic acid (IAA) and/or inhibitors of DNA, RNA or protein synthesis were added to the apex of decapitated seedlings of Pisum sativum L. var. Alaska. At various times up to 4 days, enzymic protein was extraoted from a segment of epicotyl immediately below the apex and assayed for its ability to hydrolyse polysaccharides or their derivatives. With the exception of am;ylase, the total amoun...
متن کاملMixed Juice Clarification Revisited
The clarification of mixed juice has been the subject of research for decades, due mostly to its large impact on sugar quality. Much, if not all, of the work has however been done on mixed juice originating from milling rather than from diffusion. This paper examines a back-to-basics, laboratory approach, involving cane juices produced from conditions simulating milling and diffusion. Furthermo...
متن کاملApplication of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification
Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by Aspergillus awamori Nakazawa MTCC 6652 utilizing apple pomace and mosambi orange (Citrus sinensis var mosambi) peels as solid substrate whereas, α-amylase was produced from A. oryzae (IFO-30103) using wheat bran by solid state fermentation (SSF) process. These carbohy...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1967
ISSN: 0002-1369
DOI: 10.1080/00021369.1967.10858841