Effect of Pectinolytic and Amylolytic Enzymes on Apple Juice Turbidity

@inproceedings{SORRIVAS2006EffectOP,
  title={Effect of Pectinolytic and Amylolytic Enzymes on Apple Juice Turbidity},
  author={V. SORRIVAS and Diego Bautista Genovese and Jorge Enrique Lozano},
  year={2006}
}
The mechanisms governing the enzymatic clarification of apple juice were studied by electron microscopy techniques. Full ripe and unripe apple juice samples (Granny Smith) were treated with commercial pectinase (Solvay 5XLHA) and amylase (Röhalase HT) enzymes, respectively. Scanning electron microscopy studies revealed that commercial amylolytic enzymes quickly reduced starch content in unripe apple juice to undetectable values. It was also observed that after pasteurization of this juice (90C… CONTINUE READING

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