UTILIZATION OF ENDO-POLYGALACTURONASE FROM KLUYVEROMYCES-FRAGILIS IN THE CLARIFICATION OF APPLE JUICE

被引：19

作者：

GOMEZRUIZ, L

GARCIAGARIBAY, M

BARZANA, E

机构：

[1] MIT, DEPT APPL BIOL SCI, ROOM 56-109, CAMBRIDGE, MA 02139 USA

[2] NATL AUTONOMOUS UNIV MEXICO, FAC QUIM, DEPT ALIMENTOS, MEXICO CITY 04510, DF, MEXICO

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb13575.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Endo-polygalacturonase (endo-PG) from Kluyveromyces fragilis produced on whey was used for the clarification of apple juice and its efficacy was compared with that of a commercial pectinase. Endo-PG was recovered from the fermentation broth with a yield of 60.7% and a purification factor of 3.85. Clarification experiments were conducted at 30.degree. C and 50.degree. C for different times. No significant statistical differences in the final turbidity were observed at the 1% level for samples treated with either enzyme. It was concluded that endo-PG could be successfully used in the process of clarification of apple juice.

引用

页码：1236 / +

页数：1

共 19 条

[1]

Birch G.G., 1981, ENZYMES FOOD PROCESS

[2] CHARACTERIZATION OF AN ENDOPOLYGALACTURONASE OF THE YEAST KLUYVEROMYCES MARXIANUS [J].