Study on the Process of Citrus Segment Membrane Degradation by Acid and Enzyme
Citrus segment membrane degradation is a key process in citrus segment cans industry. Acid base method, which wastes a large quantity of water to clean the base from the segments, is still adopted in manufactory at present. Enzyme method has been paid great attention in recent years. The degradation process of citrus segment membrane by acid and enzyme was studied in this paper. Results indicated that acid could enlarge the pore of the membrane, while the pectin decomposed from protopectin would block the pore and inhibit further degradation. Enzyme is too large to diffuse into the membrane, so the membrane degradation gradually occured layer by layer. Because of the uneven thickness in segment membrane, the core and corner of the membrane would be resided on the segment. When the membrane pretreated with acid, the dissolved pectin would be degraded easily by pectase and acid could increase the specific surface area of enzyme reaction. According to the character of the enzyme and acid degradation, a new process using acid-enzyme was designed. The new process accelerated membrane degradation and the residue was less than using the enzyme or acid alone.
Citrus Membrane Acid Pectase
Jun Zhang Qile Xia Min Shao Shaonan Cheng Shengmin Lu
National Citrus Process Technology Research and Development Center Institute of Food Processing, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
国际会议
11th International Citrus Congress(第11届国际柑橘大会)
武汉
英文
1455-1458
2008-10-01（万方平台首次上网日期，不代表论文的发表时间）