CHITOSAN ENHANCES CONTROL OF ENZYMATIC BROWNING IN APPLE AND PEAR JUICE BY FILTRATION

被引：32

作者：

SAPERS, GM

机构：

[1] US. Department of Agriculture, Eastern Regional Research Center, Philadelphia, Pennsylvania, 19118

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 05期

关键词：

APPLE; PEAR; BROWNING; CHITOSAN; FILTRATION; CENTRIFUGATION;

D O I：

10.1111/j.1365-2621.1992.tb11296.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Browning could be prevented in McIntosh apple juice by the addition of at least 200 ppm chitosan, irrespective of the chitosan product tested, followed by filtration with diatomaceous earth filter aid. Chitosan at 1000 ppm was required to prevent browning in juice from ripe Bartlett and Bosc pears. Juice from very ripe Bartlett pears did not respond to chitosan treatment. Chitosan addition interfered with the prevention of browning in apple and pear juice by centrifugation.

引用

页码：1192 / 1193

页数：2

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