Physical/Chemical Nature of Pectin Associated with Commercial Orange Juice Cloud
作者： JEROME A. KLAVONS , RAYMOND D. BENNETT , SADIE H. VANNIER
DOI: 10.1111/J.1365-2621.1994.TB06976.X
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摘要: The cloud pectin content of two commercial orange juice concentrates was 4.7 and 4.3%. solubilized to varying degrees in 6% citric acid. pH 2.5; 10M urea-6% acid, by hydrolysis protein with protease; sodium oxalate; 4.5. Much the urea-solubilized reprecipitated upon dialysis. binding amino paramagnetic latex particles demonstrated a clear association protein. Simulation processing conditions indicated that some arises from pulp during processing. About 60% is soluble has become associated protein, 25–30% calcium pectate 15% protopectin.
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