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CLARIFICATION OF CITRUS JUICES WITH POLYGALACTURONIC ACID
Author(s) -
BAKER ROBERTA.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14416.x
Subject(s) - orange (colour) , chemistry , lime , pulp (tooth) , food science , orange juice , grapefruit juice , fruit juice , turbidity , citrus paradisi , botany , rutaceae , biology , medicine , paleontology , ecology , pathology , pharmacokinetics , pharmacology
Polygalacturonic acid (PGA), dissolved by neutralization with KOH, rapidly clarified lime, lemon, grapefruit, orange, and apple juices, orange and grapefruit pulp wash liquors, and lemon peel juice. In 1 hr turbidity was reduced to 5% or less of its original value in orange, grapefruit, and lemon juices, 12% in lime juice, 8% in grapefruit pulp wash liquor, and 11% in lemon peel juices. Turbidities of apple juice and orange pulp wash liquor were reduced to 30 and 38%. Optimum PGA concentration ranged from 75‐500 ppm. Clarification was pH dependent, with different commercial preparations differing in pH optima. Optimal pH for clarification varied directly with PGA molecular weight.