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Development of Pectinase Preparation for the Making of Orange Juice : (1) Some properties of Commercial Pectinase Preparations in Japan

Bulletin of the Faculty of Agriculture, Yamaguchi University Volume 18 Page 1045-1054
published_at 1967
Title
柑きつ果汁清澄用ペクチナーゼ剤の開発 : 第1報市販ペクチナーゼ剤の性質
Development of Pectinase Preparation for the Making of Orange Juice : (1) Some properties of Commercial Pectinase Preparations in Japan
Creators Nomura Danji
Creators Fukui Takayuki
Creators Nakayama Yasushi
Source Identifiers
The properties of several pectinase preparation commercially available were studied and the following results were obtained : 1) The optimum pH was found to be at pH=4.0 in all preparations, but the stabilities at acidic pH were not the same. 2) The maximum velocity on the reaction of these pectinase preparations were observed around 42℃. 3) The enzyme of Asp. Niger was more effective than those of Con. Diplodiella for the citrus juice. 4) The above fact may be related to the amounts and ratio of PE and PG in these preparations. 5) The results seemed likely that PE is highly effective at the presence of PG for the clarifying citrus juice. The promotion of clarifying activity to orange juice by the joint action of pectinase and hemicellulase had been suggested by FUKUMOTO, but the action was not observed so clearly.
Subjects
農学 ( Other)
Languages jpn
Resource Type departmental bulletin paper
Publishers 山口大学農学部
Date Issued 1967
File Version Not Applicable (or Unknown)
Access Rights metadata only access
Relations
[ISSN]0513-1715
[NCID]AN00244250
Schools 農学部