Application of pectinases in beverages

被引：46

作者：

Grassin, C

Fauquembergue, P

机构：

[1] Gist-Brocades, Beverages Ingredients Group, 59472 Seclin cedex, 15 rue des Comtesses

来源：

PECTINS AND PECTINASES | 1996年 / 14卷

关键词：

D O I：

10.1016/S0921-0423(96)80275-9

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Pectinases are necessary processing aids in the production of clear and concentrated fruit juices. Improving pressing and clarification, they are biochemical tools of first importance. In combination with hemicellulases and cellulases, pectinases can lead to fruits liquefaction. The improvement of our knowledge on fruits cell wall has allowed us to describe new enzyme activities to specifically degrade these substrates to optimize the performance of industrial equipments and to allow to produce juices and concentrates with a higher duality in terms of oxidization, aromas level and stability.

引用

页码：453 / 462

页数：10

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