Study on Pectinase Processing Techniques in Loquat Fruit Juice

Abstract

Abstract: Different pectinase process of loquat jam and the individual factors affecting pectinase reaction were studied.The results showed that pectinase could raise juice yield and inhance transmittanty obviousely. The best prectinase was pectinexBE3-L, In contrasting to the treatment without pectinase, it could increase the juice yield up to above 16% , and transmittantyabove 40%. The optimum factors of pectinex BE3-L in loquat were 160mg/L at 35～40℃ for 4h.

Key words: loquat juice, pectinase, clarification

HE Zhi-Gang, LI Wei-Xin, LIN Xiao-Zi. Study on Pectinase Processing Techniques in Loquat Fruit Juice[J]. FOOD SCIENCE, 2004, 25(1): 72-75.

[1]	YI Jianyong, BI Jinfeng, LIU Xuan, Lü Jian, ZHOU Mo, WU Xinye, ZHAO Yuanyuan, DU Qianqian. A Review: Domain Fine Structure of Pectic Polysaccharides [J]. FOOD SCIENCE, 2020, 41(7): 292-299.
[2]	SUO Andi, WU Cai’e, FAN Gongjian, WU Fangfang. Clarification and Quality Evaluation of Glutinous Rice Wine Added with Chaenomeles sinensis Juice [J]. FOOD SCIENCE, 2020, 41(10): 246-254.
[3]	CHEN Wei, GU Xinxi, HUANG Lei, LI Chen, TIAN Hongtao, LU Haiqiang. Expression in Pichia pastoris and Characterization of a Thermophilic Mannanase and Its Application in Juice Clarification [J]. FOOD SCIENCE, 2019, 40(22): 81-87.
[4]	HE Yulan, WANG Bin, PAN Li,. High-Level Expression of Recombinant Acidic Pectin Lyase Gene from Aspergillus niger and Application of the Enzyme in Juice Clarification [J]. FOOD SCIENCE, 2019, 40(18): 83-88.
[5]	LU Rongrong, MA Tengzhen, ZHANG Bo, ZHU Xia, FENG Lidan, WANG Yuan, WANG Kaili, HAN Shunyu. Effect of Different Clarifying Agents on Clarification and Aroma Quality of Sparkling Base Wine [J]. FOOD SCIENCE, 2018, 39(12): 146-153.
[6]	XIANG Fuyou, LI Lijun, CHENG Hao. Mechanism of Action of Newly Generated Calcium Sulphite in Sugar Cane Juice Clarification [J]. FOOD SCIENCE, 2017, 38(23): 39-44.
[7]	LIU Shumin, ZHANG Xinglong, SHAO Xingfeng, XU Feng, WANG Hongfei. Optimization of Browning Inhibition of Loquat Juice by Schizophyllan [J]. FOOD SCIENCE, 2016, 37(6): 58-63.
[8]	CHEN Xianshuang, WANG Jintao, LU Zhoumin, ZHANG Han, GUO Xu. Quality Changes of Loquat Juice during Processing [J]. FOOD SCIENCE, 2016, 37(21): 79-84.
[9]	CUI Wei, ZHANG Yong, GAO Haining, JIAO Yang, LI Caixia. Optimization of Pectinase-Assisted Extraction of Proanthocyanidin from Cynomorium songaricum Rupr. Using Response Surface Methodology [J]. FOOD SCIENCE, 2016, 37(14): 18-23.
[10]	LI Yahui, MA Yanhong*, HUANG Kaihong, ZHANG Hongzhi. Ultrasonic-Assisted Enzymatic Extraction and Bioactivity Assessment of Anthocyanins from Blackberry Wine Pomace [J]. FOOD SCIENCE, 2015, 36(6): 63-68.
[11]	HUANG Linhua, WU Houjiu, MA Yaqin, WANG Hua, SUN Zhigao. Progress in Pectic Oligosaccharides [J]. FOOD SCIENCE, 2015, 36(19): 277-281.
[12]	Lü Chunling1, ZHANG Ying2, JIANG Shaotong1,*. Optimization of Enzymatic Hydrolysis Conditions for the Production of Mulberry Juice by Response Surface Methodology and Influence of Microfiltration on the Quality of Mulberry Juice [J]. FOOD SCIENCE, 2015, 36(18): 41-46.
[13]	XU Wei, YAO Xiao-jing, FU Da-wei. Purification and Characterization of Recombinant Pectinase from Genetically Engineering Strain Escherichia coli BL21/pET-pel [J]. FOOD SCIENCE, 2014, 35(23): 245-248.
[14]	LI Shi-zhong1, HUANG Jian-guo1, LI Zhi-ling 1, PENG Liang-zhi2, LI Yong 1,*. Screening of Two Bacterial Strains Capable of Degrading Citrus Pomace and Their Characteristics [J]. FOOD SCIENCE, 2014, 35(23): 188-192.
[15]	LI Jin-xing1, HU Zhi-he1,2,*, MA Li-zhi3, LEI Ying1, JING Dian1. Juice Yield and Anthocyanins Stability during the Processing of Blueberry [J]. FOOD SCIENCE, 2014, 35(2): 120-125.

Study on Pectinase Processing Techniques in Loquat Fruit Juice

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments