Pectic substances, pectic enzymes and haze formation in fruit juices
作者： John R. Whitaker
DOI: 10.1016/0141-0229(84)90046-2
关键词: Food science 、 Pectin 、 Pectinase 、 Polysaccharide 、 Middle lamella 、 Pectate lyase 、 Chemistry 、 PEAR 、 Enzyme
摘要: Abstract The pectic substances, located primarily in the middle lamella between cells higher plant tissues, are complex polysaccharides. They include negatively charged rhamnogalacturonans, and neutral arabinogalactans I II l -arabinans. These polysaccharides add viscosity to juices but may also form hazes precipitates retard maximum recovery of from fruit. rhamnogalacturonans degraded by enzymes pectin methylesterase polygalacturonase normally present tissues these pectate lyase microbially derived commercial added during processing. presence aŕabinofuranosidase, which degrades -arabinans, enzyme preparations, can cause haze formation such as apple pear.
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