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ISOLATION, CHARACTERIZATION AND ENZYMIC HYDROLYSIS OF PINEAPPLE GUM
Author(s) -
CHENCHIN K. L.,
YAMAMOTO H. Y.
Publication year - 1978
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.1365-2621.1978.tb15283.x
Subject(s) - hydrolysis , characterization (materials science) , isolation (microbiology) , chemistry , chromatography , food science , biochemistry , biology , materials science , nanotechnology , microbiology and biotechnology
Pineapple gum was isolated and characterized. The gum was a cold. water soluble neutral polysaccharide composed predominantly of galactomannans. Solutions of pineapple gum formed viscous solutions which tended to foam. Studies on the enzymic hydrolysis showed that some commercial enzymes, specifically pectinases, cellulases and hemi‐ cellulases, were effective in degrading pineapple gum.