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Pectolytic Enzyme Studies for Peeling of Grapefruit Segment Membrane
Year:
1986
Source of publication :
Journal of Food Science
Authors :
Ben-Shalom, Noach
;
.
Levi, Aharon
;
.
Pinto, Rivka
;
.
Volume :
51
Co-Authors:
BEN‐SHALOM, N., Dept of Food Science, Agricultural Research Organization, The Volcani Center, P.O.B. 6, Bet Dagan, 50250, Israel
LEVI, A., Dept of Food Science, Agricultural Research Organization, The Volcani Center, P.O.B. 6, Bet Dagan, 50250, Israel
PINTO, R., Dept of Food Science, Agricultural Research Organization, The Volcani Center, P.O.B. 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
421
To page:
423
(
Total pages:
3
)
Abstract:
In vitro studies of commercial pectolytic enzymes with grapefruit membranes and citrus pectin were conducted to determine optimum conditions for peeling membranes from grapefruit segments. Alcohol‐insoluble solids residue (AIS) extracted from washed membrane consisted of ca. 46% pectic substances and 25% neutral sugars. The main neutral sugar of AIS was glucose, followed by arabinose and xylose. Optimum conditions for degradation of segment membranes by pectinase “C‐80” were: pH between 4.0 and 5.0 at 55°C. Optimum temperature for degradation of commercial pectin was 50°C; this indicates that optimum conditions for enzymatic activation depend also on the substrate degraded. The enzyme was fully inactivated after 1 min at 80°C. This study provides additional basic information for industrial application of enzymatic peeling of citrus segments. Copyright © 1986, Wiley Blackwell. All rights reserved
Note:
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More details
DOI :
10.1111/j.1365-2621.1986.tb11146.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
24662
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:09
Scientific Publication
Pectolytic Enzyme Studies for Peeling of Grapefruit Segment Membrane
51
BEN‐SHALOM, N., Dept of Food Science, Agricultural Research Organization, The Volcani Center, P.O.B. 6, Bet Dagan, 50250, Israel
LEVI, A., Dept of Food Science, Agricultural Research Organization, The Volcani Center, P.O.B. 6, Bet Dagan, 50250, Israel
PINTO, R., Dept of Food Science, Agricultural Research Organization, The Volcani Center, P.O.B. 6, Bet Dagan, 50250, Israel
Pectolytic Enzyme Studies for Peeling of Grapefruit Segment Membrane
In vitro studies of commercial pectolytic enzymes with grapefruit membranes and citrus pectin were conducted to determine optimum conditions for peeling membranes from grapefruit segments. Alcohol‐insoluble solids residue (AIS) extracted from washed membrane consisted of ca. 46% pectic substances and 25% neutral sugars. The main neutral sugar of AIS was glucose, followed by arabinose and xylose. Optimum conditions for degradation of segment membranes by pectinase “C‐80” were: pH between 4.0 and 5.0 at 55°C. Optimum temperature for degradation of commercial pectin was 50°C; this indicates that optimum conditions for enzymatic activation depend also on the substrate degraded. The enzyme was fully inactivated after 1 min at 80°C. This study provides additional basic information for industrial application of enzymatic peeling of citrus segments. Copyright © 1986, Wiley Blackwell. All rights reserved
Scientific Publication
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