The effect of Trichoderma reesei M7-1 enzyme preparation on apple pulp quality and yields
2003
Szymanski, L. (Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Owocow Warzyw i Zboz) | Witkowska, D. (Akademia Rolnicza, Wroclaw (Poland). Katedra Biotechnologii i Mikrobiologii Zywnosci)
Objective of the experiment was to study suitability of enzyme preparation containing Trichoderma reesei M7-1 (TR) for the apple pulp maceration and to compare the effects of TR with other enzyme preparations, i.e. Pektopol PT-100, Pektopol PM-200 and Rohapect MA plus. The maceration of apple pulp was carried out under laboratory conditions, with constant stirring at 25 deg C for 60 min. Next the pulp was screened, pasteurized and stored at 4 deg C. The control sample was enzyme-free. If compared with the control sample the addition of TR increased the yield by 33.8 percent, as well as the polyphenol sustainability, the extract quantity and the contents of total and reducing sugars, but at the same time, it decreased the content of insoluble compounds. In some cases, the efficiency of TR was the same or higher than that the efficiency of the commercial enzyme preparations applied in this study
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