EFFECT of JUICE EXTRACTOR SETTINGS ON HAMLIN ORANGE JUICE CLOUD STABILITY

Autor:	Karel Grohmann, Robert A. Baker, Béla S. Buslig, Randall G. Cameron
Rok vydání:	2000
Předmět:	Carboxylic Ester Hydrolases Orange juice Chromatography PME activity Chemistry General Chemical Engineering Extraction (chemistry) General Chemistry Cloud stability Food science Food Science Pectinesterase Extractor
Zdroj:	Journal of Food Processing and Preservation. 24:465-478
ISSN:	1745-4549 0145-8892
DOI:	10.1111/j.1745-4549.2000.tb00435.x
Popis:	Three diflerent juice extractor settings were used to obtain juice from Hamlin oranges. Cloud in Sofi and Medium extracted juice had nearly identical A, values. The A, of the Hard extracted juice was greater than the others. At 30C A, for both the Sofi and Medium juice increased slightly over time while the Hard juice A, decreased. The cloud in all three raw juices showed a decrease in A, at 4C. Specific activity of pectinmethylesterase in the raw juices was very similar, but was higher in protein extracts from the Hard juice than from Medium or So$ juices. Addition of protein extracts from each juice, to reconstituted FCOJ, demonstrated that cloud loss in these treatments was dependent on extraction pressure. At 30C PME in the extract from the Sofi extracted juice destabilized the cloud most rapidly. Cloud loss also was dependent on the amount of PME activity added.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::daa5ad55d32115151ea3a554e4ae3b2e https://doi.org/10.1111/j.1745-4549.2000.tb00435.x Zobrazit plný text záznamu