Effects of Pectinase and Protease on Cloud Stability and Microstructure Study of Pasteurized Orange Juice

Abstract

Abstract: Pasteurized orange juice (POJ) loses its attraction during storage due to flocculation. This experiment examined thechanges in the turbidity and microstructure of POJ treated by pectinase and proteases. Obvious improvement in the cloudstability was found after adding pepsin and papain, while accelerative flocculation was noticed after pectinase treatment. Thiscould be well explained by the Scanning Electron Microscopy (SEM) observation. It revealed that the particles in papain-treatedPOJ cloud were well distributed and formed in sieve-like structure, whereas, those after pectinase treatment become bigger andamorphous with some free spherical-oil droplets noticed. Proline was the most abundant amino acid, which might contribute tothe inherent insolubility of orange juice cloud protein. It was suggested that the interaction of protein and pectin and the inherentinsolubility of protein were probably the most important factors in cloud loss of POJ during storage.

Key words: Pasteurized orange juice (POJ), pectinase, protease, cloud stability, microstructure

LI Lin, ZHAO Mou-Ming, WU Yong-Xian. Effects of Pectinase and Protease on Cloud Stability and Microstructure Study of Pasteurized Orange Juice[J]. FOOD SCIENCE, 2004, 25(11): 58-63.

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Effects of Pectinase and Protease on Cloud Stability and Microstructure Study of Pasteurized Orange Juice

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