Enzymatic liquefaction of apple pomace

• Autorzy: Piatka D. , Wilkowska A. , Pogorzelski E.

Warianty tytułu

PL

Enzymatyczne upłynnianie miazgi jabłkowej

• Języki publikacji: EN

Abstrakty

EN

Clarity is one of the most important quality criteria required in apple juices and wines. Haze formation during apple processing can be caused by homogalacturonan, rhamnogalacturonan, arabinogalactan, arabinan or xylogalacturonan. Manufacturers are looking for new technologies that guarantee high quality, decrease production costs and solve most technological problems. Nowadays production of apple juices is strongly connected with enzymes technology. Using pomace liquefaction with different pectinases and celluloses improves the yield of the apple juice, but on the other hand results in an increase in turbidity. Hence, inappropriate usage of enzymes can lead to filtration problems. Apple pomace liquefaction process need to be optimized. In this review, different methods of haze reduction was discussed.

PL

Konsumenci wymagają produktów, które gwarantują dobrą jakość. Klarowność soków i win jabłkowych jest jednym z pożądanych kryteriów jakości. Tworzenie się zmętnień podczas przerobu jabłek może być spowodowane obecnością homogalakturonianów, ramnogalakturonianów, arabinogalaktanów, arabinanów czy ksylogalakturonianów, które zostają uwolnione z tkanki jabłek. Możemy zapobiec występowaniu zmętnień w gotowych produktach poprzez zastosowanie enzymatycznego upłynniania z użyciem różnych pektynaz i celulaz. Co więcej, możemy dzięki temu zwiększyć zysk otrzymywanego soku. Aby otrzymać najlepsze wyniki, musimy odpowiednio zoptymalizować warunki upłynniania (rodzaj stosowanego enzymu, dawka, temperatura i czas działania). W tym przeglądzie zostały poruszone różne metody przerobu jabłek oraz redukcji zmętnień.

Słowa kluczowe

EN

apple processing; apple pomace; enzymatic liquefaction

PL

przerób jabłek; miazga jabłkowa; upłynnianie enzymatyczne

• Wydawca: Wydawnictwo Politechniki Łódzkiej
• Czasopismo: Zeszyty Naukowe. Chemia Spożywcza i Biotechnologia / Politechnika Łódzka
• Rocznik: 2010
• Tom: Z. 74
• Strony: 65--73
• Opis fizyczny: Bibliogr. 53 poz.

Twórcy

autor

Piatka D.

autor

Wilkowska A.

autor

Pogorzelski E.

• Wydział Biotechnologii i Nauk o Żywności Politechniki Łódzkiej. Instytut Technologii Fermentacji i Mikrobiologii

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