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Influence of cell wall polysaccharides on fruit juice technology
Author(s) -
Will Frank,
Dietrich Helmut
Publication year - 1995
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.19950990112
Subject(s) - ultrafiltration (renal) , polysaccharide , fruit juice , chemistry , chromatography , colloid , cell wall , pectin , food science , ion chromatography , biochemistry , organic chemistry
Abstract Readily processed clear fruit juices contain variable amounts of colloidally dissolved pectic substances. Separation of fruit juice polysaccharides by anion‐exchange‐chromatography yielded mainly arabinogalactans (type II) and rhamnogalacturonans. The addition of small amounts of the residual pectins to colloid free juices resulted in a up to 60 % reduction of the flux rates in micro‐ and ultrafiltration systems.