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タイトル柑きつ果汁清澄用ペクチナーゼ剤の開発 : 第2報 柑きつ果汁清澄力とポリガラクチュロナーゼおよびペクチンエステラーゼの関係
タイトルヨミカン キツ カジュウキヨスミヨウ ペクチナーゼ ザイ ノ カイハツ : ダイ 2 ホウ カン キツ カジュウキヨスミリョク ト ポリガラクチュロナーゼ オヨビ ペクチンエステラーゼ ノ カンケイ
タイトル別表記Development of Pectinase Preparation for the Making of Orange Juice : 2. Clarification Activities of Pectinase Preparations on the Citrus Juices, and the Relationship between Polygalacturonase and Pectinesterase for its Clarifying Activity
作成者野村, 男次
福井, 尚之
中山, 靖
作成者ヨミノムラ, ダンジ
フクイ, タカユキ
ナカヤマ, ヤスシ
作成者別表記Nomura, Danji
Fukui, Takayuki
Nakayama, Yasushi
作成者所属山口大学農学部
内容記述(抄録等)The clarification of natural juice has been studied using commercial Pectolytic enzymes produced by Coniothyrium diplodiella and Aspergillus niger. Commercial pectolytic enzymes contains polygalacturonase and pectinesterase. These two enzymes could not cause the clarification of citrus juice alone, whereas a mixture of them was capable of clarifying the juice almost completely. The clarifying activity of an enzyme preparation depended on the activities of polygalacturonase, pectinesterase and the ratio of these two enzymes. On the juice of Mandarin orange, the clarifying activity of the enzyme preparation was effectiveness in the ranges of PG=90 Pgu, PE=60 Peu, and the ratio of PG/PE=O.6. The increasing of this value of PG/PE improved the clarification. The clarifying activity of the enzyme preparation on the juice of Natsudaidai was very limited in the range of PG/PE=1.6~3.1, and was also required above the level in the activities of PG=280 Pgu and PE=175 Peu. On this reason, we could be understand that it is very difficult to developing of more effective pectinase preparation for the clarifying of Natsudaidai juice.
本文言語jpn
主題農学
資料タイプtext
出版者山口大学農学部
出版者ヨミヤマグチ ダイガク ノウガクブ
NII資料タイプ紀要論文
ISSN0513-1715
NCIDAN00244250
学内刊行物(紀要等)山口大学農学部学術報告
掲載誌名山口大学農学部学術報告
掲載誌名別表記Bulletin of the Faculty of Agriculture, Yamaguchi University
18
開始ページ1055
終了ページ1062
発行日1967
著者版/出版社版その他
リポジトリIDD490018000006
地域区分山口大学
URIhttp://www.lib.yamaguchi-u.ac.jp/yunoca/handle/D490018000006