[Using complex pectolytic enzyme preparation for destruction of fruit raw material]
2007
Sokolova, E.N. | Rimareva, L.V. | Kurbatova, E.I., All-Russia Research and Development Inst. of Food Biotechnology (Moscow), Russian Federation
A possibility of obtaining a producer with active enzyme complex (constituting not only pectolytic enzymes but also enzymes catalyzing the reduction of non-starch polysaccharides, proteins and polymers of phenolic nature) and using the obtained enzyme preparations (EP) for hydrolysis of fruit material in producing juices was studied. Due to screening the most perspective strain producers of extracellular pectinases a micromycete of Aspergillus foetidus 379-K was selected. Its submerged culture was a source of obtaining 2 EP: alcohol-precipitated (AP-EP) and ultraconcentrate (UC). The EP of A. foetidus consists of total pictinase, endopolygalacturonase, pectinesterase, cellulase and xylanase. The influence of EP on the destruction of fruit material, in particular mossberry as a result of enzymic hydrolysis was studied. The influence of EP on the juice acidity (a 5%-increase under effect of AP-EP and 8.6%-increase – under UC, juice viscosity (under AP-EP and UC a reduction by a factor of 2.0 and 2.02, respectively), the content of dry matters (4-5%-increase) was established. In the AP-EP variant a decline by a factor of 1.6 of phenol substances capable of causing feculence of products both independently and in combination with proteins is noted.
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