Биокатализ овощного и фруктового сырья в производстве пюре и соков
2009
Kiseleva, L.V. | Lomachinskij, V.A., All-Russia Research and Development Instit. of Canning and Vegetable Drying Industry, Moscow Region (Russian Federation)
Two laboratory enzyme preparations (pectinliase PEL and ramnogalactouronanliase RGL produced on the basis of strain of mold Penicillium canescens) and two commercial enzyme preparations (cellulase XybenteCel and xylase XybenteXyl based on mold strain Trichoderma longibrachiatum) were studied for macerating properties with respect to vegetable feedstock (beet, carrot, pumpkin) and fruit feedstock (plum, apple-quince). The treatment of feedstock was carried out in a range of pH 4.5-6.0, t 45 degrees C for 60 min in the concentration of enzyme preparations of 0.05% to the feedstock weight. The best macerating effect was observed when using RGL and XybenteXyl – the yield of the product increased by 20%. The greatest increase in the weight portion of extractive substances was observed by treating XybenteXyl and XybenteCel – by 2.6% and 2.2%, respectively. The liquefying effect was pronounced in case of PEL and RGL – the content of liquid phase exceeded the control by 12%. The yield of the product and weight portion of extractive substances were maximal when using PEL and RGL. The products had liquid, effuse, homogenous consistency corresponding thereby to pulpy juices (pumpkin, plum, apple-quince) and liquefied consistency of puree-type (carrot, beet)
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