Journal of Food Science · 1978 · 12 citations · 5 references
AgricultureBiochemistryFood ScienceEnzymologyEnzymology Of FoodsFood ProcessingFood EnzymesFruit BiochemistryFruit PreservationFruit Pulp ProcessingPectin ChemistryPectinases In Food ProcessingEnzymatic ActivationEnzymatic Treatment EffectsNectar ChemistryPectin BehaviorPectin SolubilizationPseudoplastic BehaviorViscosityYield Value
ABSTRACT The use of a commercial enzyme in the production of apple pulp for nectar beverages was investigated. During enzymatic treatment, apple pulp Theologically behaved initially as a pseudoplastic body with a yield value and later gradually shifted towards a pseudoplastic fluid. The pulp was separated by centrifugation into serum and insoluble residue fractions. Pectin analyses of the serum and residue showed that pectic substances were solubilized from the cell wall matrix essentially as highly esterified pectins. Viscosity measurements of the serum indicated some decrease in pectin chain length. The presence of water‐soluble, highly esterified pectins is believed to be responsible for the desired cloud stability of apple nectar.
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