Commercial pectinases and the yield and quality of Stanley plum juice

• Published in: Journal of food processing and preservation Vol. 19; no. 2; pp. 89 - 101
• Main Authors: CHANG, TUNG-SUN, SIDDIQ, MUHAMMAD, SINHA, NIRMAL K., CASH, JERRY N.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.04.1995; Blackwell Publishing
• Subjects: alimentos; Biological and medical sciences; calidad; ciruela; Food industries; foods; Fruit and vegetable industries; fruit juices; Fundamental and applied biological sciences. Psychology; jugo de frutas; jus de fruit; plums; poligalacturonasa; polygalacturonase; produit alimentaire; prune; qualite; quality; Fruit; Enzyme; Color; Polygalacturonase; Fruit juice; Optimization; Plum; Manufacturing process; Glycosidases; Quality; Hydrolases; Yield; O-Glycosidases; Physicochemical properties
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/j.1745-4549.1995.tb00280.x

Five commercial pectinases were used to investigate efficacy for improvement of juice yield and quality from Stanley plums. Pectinases, to a varying degree, improved the yield, color-assayed as release of anthocyanins, and clarity of the juice. A significant increase in the effectiveness of pectinases was observed as the concentration was increased from 0.01 to 0.60% v/w. However, at concentrations > 0.20% they tended to impart a bitter flavor in the juice. Among five pectinases, Clarex L at 0.20% produced higher yield and a sediment-free clear juice.