Optimization of Pectinase and Hemicellulase Complex Enzymatic Hydrolysis for the Preparation of Feijoa Fruit Juice

Optimization of Pectinase and Hemicellulase Complex Enzymatic Hydrolysis for the Preparation of Feijoa Fruit Juice

To reduce the negative effects of pectin and hemicellulose in the cell wall of feijoa fruit on fruit juice quality, and improve the juice yield, the effects of the enzyme ratio (hemicellulose and pectinase), the enzyme amount, temperature, and time on the juice yield and soluble solids of "Uniq...

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Bibliographic Details
Main Authors: Yuanpeng LI, Pengwei ZHU, Hui HE, Yutong XIE, Jing WENG, Qiyang CHEN, Dan WANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-02-01
Series:Shipin gongye ke-ji
Subjects:
feijoa fruit
fruit juice
pectinase
hemicellulose
process optimization
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030157

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030157

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