Pectic Enzymes in Fruit Juice Technology

Neubeck, C. E.

doi:10.1093/jaoac/42.2.374

Cited by 4 publications

(5 citation statements)

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“…Joslyn et al (1952) did not find that the rate or extent of clarification of apple juice by several commercial pectin enzyme preparations was related either to their pectin esterase or pectin polygalacturonidase .acti+ty. This was recently confirmed by Neubeck (1959).…”

Section: Effect Of Acid Concentrationsupporting

confidence: 58%

The Extraction of Pectins from Apple Marc Preparations

Joslyn

Deuel

1963

Journal of Food Science

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SUMMARY Methods of preparing alcohol‐insoluble solids from apple tissue and different extractives were compared. Marked differences were found in extractability of peetins present in marts prepared in various ways from the same lot of apples. Enzymatic browning during preparation markedly decreased the solubility of pectins but did not alter the composition of pectins extracted. The solubility of pectins present in fresh or dried commercial apple pomace was markedly lower than that from carefully prepared non‐oxidized apple tissue. Pretreatment of browned mart preparations with chlorous acid bleached the mares, yielded colorless pectins, and increased yields with some preparations. A variety of solvents were used, and the yield of pectins obtained differed markedly. The pectins extracted were precipitated by alcohol and characterized by determination of anhydrogalacturonide content and esterification degree. Some measurements of intrinsic viscosity were made, but without extensive studies of the molecular weight and degree of polymerization.

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Section: Effect Of Acid Concentrationsupporting

confidence: 58%

The Extraction of Pectins from Apple Marc Preparations

Joslyn

Deuel

1963

Journal of Food Science

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“…Preparations D and G had similar PE and endo-PG activity to preparation B, but they did not show such a high clarifying activity. The lack of correlation between hydrolytic pectinases and clarifying activity corresponded with the results obtained by former investigators (Joslyn et al, 1952;Neubeck, 1959; Arima et al, 1964). It was noteworthy that all preparations tested contained no or only a negligible amount of PTE activity.…”

Section: Resultssupporting

confidence: 89%

“…enzymes have long been used for clarification of fruit juices (Joslyn et al, 1952;Neubeck, 1959). Clarification seems to be a result of degrading pectin,…”

Section: Pectolyticmentioning

confidence: 99%

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Pectin trans-eliminase with fruit juice clarifying activity

Ishii¹,

Yokotsuka²

1971

J. Agric. Food Chem.

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“…Pectin in fruit juice may suspend other materials in a colloidal system. For the clarification of fruit juice, therefore, pectolytic enzymes produced by molds have long been used (Joslyn et al, 1952;Neubeck, 1959).…”

mentioning

confidence: 99%