Enzymatic Liquefaction of Apple Pomace

• Autorzy: Dorota Piatka , Agnieszka Wilkowska , Eugeniusz Pogorzelski

Warianty tytułu

Enzymatyczne upłynnianie miazgi jabłkowej

• Języki publikacji: EN

Abstrakty

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 róże metody przerobu jabłek oraz redukcji zmętnień. (streszcz oryg.)

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 cellulases 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. (original abstract)

Słowa kluczowe

PL

Napoje bezalkoholowe; Owoce

EN

Soft drinks; Fruit

• Czasopismo: Zeszyty Naukowe. Technologia i Chemia Spożywcza / Politechnika Łódzka
• Rocznik: 2010
• Numer: z. 74, nr 1081
• Strony: 65-74

Twórcy

autor

Dorota Piatka

• Politechnika Łódzka

autor

Agnieszka Wilkowska

• Politechnika Łódzka

autor

Eugeniusz Pogorzelski

• Politechnika Łódzka

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