EFFECT OF VARIOUS CELLULASES AND PECTINASES ON VISCOSITY REDUCTION OF MANGO PULP

被引：21

作者：

SREENATH, HK ^{[1
]}

NANJUNDASWAMY, AM ^{[1
]}

SREEKANTIAH, KR ^{[1
]}

机构：

[1] CENT FOOD TECHNOL RES INST, MYSORE 570013, KARNATAKA, INDIA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14016.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Microbial cellulases and pectinases from various sources exhibited different degrees of activity when employed to reduce the viscosity of mango pulp. Ultrazym 100 rapidly reduced mango pulp viscosity up to 82% (unfiltered) and yielded pulp juices which could be filtered or centrifuged easily. Enzymatic liquefaction of mango pulp was influenced by temperature, enzyme concentration, and time of reaction.

引用

页码：230 / 231

页数：2

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