Paper Titles
Numerical Mechanical Analysis of Filled Rubber under Different Deformation States Based on a New Hyperelastic Constitutive Model
p.15
Effect of Repetitive Recycling on the Optical Properties of Polypropylene Based on Material Value Conservation Paradigm
p.23
Fracture Behavior of Modified Polymer Materials by Digital Image Correlation Method
p.29
Study on Preparation and Properties of Coaxial Electrospun PLGA/Gelatin Fibers
p.35
Study on Juice Yield by Compound Enzymolysis in Cloudy Apple Juice
p.45
Large Size CH3NH3PbI3 Perovskite Microcrystalline with a Capsule-Free Cavity Box Structure Grown by Solvent Thermal Reaction
p.51
Synthesis of Lanthanum Orotate and its Application as PVC Thermal Stabilizer
p.57
The Effect of 555-777 Defect on Mechanical Properties of Graphene Nanoribbon
p.67
Selective Adsorption of H2S, H2O and SO2 over CH4 on Graphene Surface Decorated with Alkali Earth Metals: Insights from DFT Study
p.73

Study on Juice Yield by Compound Enzymolysis in Cloudy Apple Juice

Article Preview

Abstract:

The compound enzymolysis was studied to improve cloudy apple juice yield. Pectinase, cellulase and xylanase with high decomposition activity for cloudy apple juice were selected for compound enzymolysis. Response surface methodology was used to analyze the optimal additive amount. Results showed that, the effect of interaction between cellulase and xylanase on juice yield was extremely significant (P < 0.01). The optimal condition of complex enzymatic hydrolysis was: pectinase 0.16%, cellulase 0.57% and xylanase 0.12%. The better condition of compound enzymolysis was 45 °C for 60 min. The juice yield of cloudy apple juice significantly improved after optimized enzymolysis, which reached up to 83%.

You might also be interested in these eBooks
Materials Science and Industrial Applications III View Preview

Info:

Periodical:

Materials Science Forum (Volume 1032)

Pages:

45-50

DOI:

https://doi.org/10.4028/www.scientific.net/MSF.1032.45

Citation:

Cite this paper

Online since:

May 2021

Authors:

Tian Cai, Pu Shun Xi, Cheng Cheng Kou, Yue Yi Zhang, Xue Hui Cao, Dan Shi Zhu*

Keywords:

Cloudy Apple Juice, Compound Enzymolysis, Juice Yield, Response Surface Design

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

© 2021 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

* - Corresponding Author

References

[5] Chockchaisawasdee S, Golding JB, Vuong QV, et al. Sweet cherry: composition, postharvest preservation, processing and trends for its future use[J]. Trends in Food Science and Technology, 2016, 55: 72-83.

DOI: 10.1016/j.tifs.2016.07.002

Google Scholar

[6] Both V, Thewes FR, Brackmann A, Anese RDO, Ferreira DDF, Wagner R. Effects of dynamic controlled atmosphere by respiratory quotient on some quality parameters and volatile profile of Royal Gala, apple after long-term storage[J]. Food Chemistry. 2017, 215: 483-92.

DOI: 10.1016/j.foodchem.2016.08.009

Google Scholar