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Enzymic Degumming of Pineapple and Pineapple Mill Juices
Author(s) -
CHENCHIN K.,
YUGAWA A.,
YAMAMOTO H. Y.
Publication year - 1984
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.1365-2621.1984.tb14981.x
Subject(s) - chemistry , food science , pectinase , sucrose , cellulase , hydrolysis , viscosity , chromatography , fruit juice , biochemistry , enzyme , materials science , composite material
Commercial pectinase, cellulase and hemicellulase preparations reduced percent suspended solids, decreased viscosity, and reduced foaming of pineapple juice. These preparations also lowered the viscosity of pineapple mill juice and syrups prepared therefrom to levels approaching sucrose solutions at equivalent Brix. These effects are attributed to enzymic hydrolysis of the neutral polysaccharide pineapple gum and are consistent with the effects of enzymic hydrolyses of purified gum reported previously. Model systems consisting of purified gum in sucrose solution suggest the gum accounts for about 75% and 97% of the nonsugar viscosity of juice, and mill juice, respectively. Ease of filtration, higher clarity, and improved flow are advantages which can be expected with enzymic degumming.