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Application of enzymes in fruit juice processing |
F. X. NOLLE, Valley Research, Inc., 1145 North Side Blvd., South Bend, IN 46601-3920 Fruit and vegetables processing requires basically pectinases. Cellulases and hemicellulases, as well as proteases, may or may not be added depending on the local regulations. The pectinases from non GMO strains contain not only pectinases as such (PL, PE, endo and exo PG, endo and exo arabanases), but also "side activities" such as hemicellulases, cellulases, proteases. Both main and side activities, can, as such, have positive or negative impacts on the processing, depending on: -The goal to be achieved (clarification, cloud stabilisation, color extraction, color degradation, viscosity reduction, etc...), -The raw material biochemistry, (pectin content, type of pectin, presence of other polysacharides, level of proteins, pH, level of minerals) -The usage conditions (temperature). But activities also interact. Therefore the global activities balance may dramatically influence the processing. We will see through various examples how to choose the right enzyme blend to match the processor's goals.
Session 20, Enzymes in fruit and vegetable processing
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