메뉴 건너뛰기




Volumn 17, Issue 1, 2010, Pages 193-203

Isolation of polysaccharides from pineapple fruit pulp and their enzymatic liquifaction

Author keywords

Alcohol insoluble solids; Cell wall polysaccharides; Enyzmatic hydrolysis; Glycosidically bound monosaccharide; Juice yield

Indexed keywords

ANANAS COMOSUS;

EID: 77951746375     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (12)

References (36)
  • 1
    • 33646202203 scopus 로고    scopus 로고
    • The production of cloudy apple nectar using total liquefaction enzymes
    • Acar, J. 1999. The production of cloudy apple nectar using total liquefaction enzymes. Food Processing 8:314-317.
    • (1999) Food Processing , vol.8 , pp. 314-317
    • Acar, J.1
  • 3
    • 33846884254 scopus 로고    scopus 로고
    • Enzymes in fruit juice processing
    • Askar, A. 1998. Enzymes in fruit juice processing. Fruit Processing 7:273-276.
    • (1998) Fruit Processing , vol.7 , pp. 273-276
    • Askar, A.1
  • 4
    • 0032670928 scopus 로고    scopus 로고
    • Modelling kinetics of thermal degradation of color in peach puree
    • Avila, I.M.L.B. and Silva, C.L.M. 1999. Modelling kinetics of thermal degradation of color in peach puree. Journal of Food Engineering 39: 161-166.
    • (1999) Journal of Food Engineering , vol.39 , pp. 161-166
    • Avila, I.M.L.B.1    Silva, C.L.M.2
  • 5
    • 0025420132 scopus 로고
    • Strain and process for production of polygalacturonase
    • Bailey, M.J. and Pessa, E. 1990. Strain and process for production of polygalacturonase. Enzyme Microbial Technology 12:266-271.
    • (1990) Enzyme Microbial Technology , vol.12 , pp. 266-271
    • Bailey, M.J.1    Pessa, E.2
  • 6
    • 0012393789 scopus 로고    scopus 로고
    • Application of enzyme in the production of pulpy carrot juice
    • Borowska, J. 2000. Application of enzyme in the production of pulpy carrot juice. Fruit Processing 5: 162-169.
    • (2000) Fruit Processing , vol.5 , pp. 162-169
    • Borowska, J.1
  • 7
    • 38049120181 scopus 로고    scopus 로고
    • Characterizing polysaccharides in cherimoya (Annona Cherimola Mill.) puree and their enzymatic liquefaction
    • Brito, B., Rodriguez, M., Samaniego, I., Jaramillo, M.I. and Vaillan, F. 2008. Characterizing polysaccharides in cherimoya (Annona Cherimola Mill.) puree and their enzymatic liquefaction. European Food Research Technology 226:355-361.
    • (2008) European Food Research Technology , vol.226 , pp. 355-361
    • Brito, B.1    Rodriguez, M.2    Samaniego, I.3    Jaramillo, M.I.4    Vaillan, F.5
  • 9
    • 0344261113 scopus 로고    scopus 로고
    • Cloud stability of pulp-containing tropical fruit nectars
    • Carle, R. 1998. Cloud stability of pulp-containing tropical fruit nectars. Fruit Processing 8: 266-272.
    • (1998) Fruit Processing , vol.8 , pp. 266-272
    • Carle, R.1
  • 10
    • 84985171133 scopus 로고
    • Isolation, characterization and enzymatic hydrolysis of pineapple gum
    • Chen, C. K. H. and Yamamoto. 1978. Isolation, characterization and enzymatic hydrolysis of pineapple gum. Journal of Food Science 43: 1261-1263.
    • (1978) Journal of Food Science , vol.43 , pp. 1261-1263
    • Chen, C.K.H.1    Yamamoto2
  • 11
    • 33645117338 scopus 로고    scopus 로고
    • Combind effects of enzymes dosage and reaction time on papaya juice extraction with the aid of pectic enzymes-A preliminary report
    • Dzogbefia, V.P. and Djokoto, D.K. 2006. Combind effects of enzymes dosage and reaction time on papaya juice extraction with the aid of pectic enzymes-A preliminary report. Journal of Food Biochemistry 30:117-122.
    • (2006) Journal of Food Biochemistry , vol.30 , pp. 117-122
    • Dzogbefia, V.P.1    Djokoto, D.K.2
  • 13
    • 18144437597 scopus 로고    scopus 로고
    • A novel approach to quality and authenticity control of fruit products using fractionation and characterisation of cell wall polysaccharides
    • Frügel, R., Carle, R. and Schieber, A. 2003. A novel approach to quality and authenticity control of fruit products using fractionation and characterisation of cell wall polysaccharides. Food Chemistry 87: 141-150.
    • (2003) Food Chemistry , vol.87 , pp. 141-150
    • Frügel, R.1    Carle, R.2    Schieber, A.3
  • 14
    • 0001266981 scopus 로고    scopus 로고
    • Fruit Juices
    • 2nd ed.; Godfrey, T. and West S., Eds.; MacMillan Press, London, U.K
    • Grassin, C. and Fauquembergue, P. 1996. Fruit Juices, In Industrial Enzymology, 2nd ed.; Godfrey, T. and West S., Eds.; MacMillan Press, London, U.K., pp 225-264.
    • (1996) Industrial Enzymology , pp. 225-264
    • Grassin, C.1    Fauquembergue, P.2
  • 15
    • 84982711426 scopus 로고
    • Structure and properties of pectin gels in plant cell walls
    • Jarvis, M. 1984. Structure and properties of pectin gels in plant cell walls. Plant Cell Environment 7: 153-164.
    • (1984) Plant Cell Environment , vol.7 , pp. 153-164
    • Jarvis, M.1
  • 16
    • 13444264992 scopus 로고    scopus 로고
    • Pectic enzymes; Pectic esterases; polygalacturonases
    • ed. by John R. Whitaker. Marcel Dekker, New York
    • John, R.W., Alphons, G.J. and Dominic, W.S. 2003. Pectic enzymes; Pectic esterases; polygalacturonases, in Handbook of Food Enzymology, ed. by John R. Whitaker. Marcel Dekker, New York, pp 845-866.
    • (2003) Handbook of Food Enzymology , pp. 845-866
    • John, R.W.1    Alphons, G.J.2    Dominic, W.S.3
  • 17
    • 0001124343 scopus 로고
    • The structure of plant cell walls, III: A model of the walls of suspension cultured sycamore cells based on the interconnections of the macromolecular components
    • Keegstra, K., Talmadgge, K., Bauer, W. and Albersheim, A. 1973. The structure of plant cell walls, III: A model of the walls of suspension cultured sycamore cells based on the interconnections of the macromolecular components. Plant Physiology 51: 188-196.
    • (1973) Plant Physiology , vol.51 , pp. 188-196
    • Keegstra, K.1    Talmadgge, K.2    Bauer, W.3    Albersheim, A.4
  • 20
    • 77951742542 scopus 로고
    • Über die Pektasewirkung. I. Enzymatische Studien über günstige Bedingungen der Pektatkoagulation
    • Mehlitz, A. 1930. Über die Pektasewirkung. I. Enzymatische Studien über günstige Bedingungen der Pektatkoagulation. Biochemistry 221: 217-231.
    • (1930) Biochemistry , vol.221 , pp. 217-231
    • Mehlitz, A.1
  • 21
    • 4544272830 scopus 로고
    • Pineapple juice
    • P.E. Nelson & D. K. Tressler (Eds.), 3rded., Connecticut: The AVI Publishing
    • Mehrlich, F.P. and Felton, G.E. 1980. Pineapple juice. In P.E. Nelson & D. K. Tressler (Eds.), Fruit and vegetable processing technology (3rded., pp: 180-211). Connecticut: The AVI Publishing.
    • (1980) Fruit and vegetable processing technology , pp. 180-211
    • Mehrlich, F.P.1    Felton, G.E.2
  • 22
    • 33747333106 scopus 로고
    • Use of dinitrosalicyclic acid reagent for determination of reducing sugar
    • Miller, G.L. 1959. Use of dinitrosalicyclic acid reagent for determination of reducing sugar. Analytical Chemistry 31: 426-428.
    • (1959) Analytical Chemistry , vol.31 , pp. 426-428
    • Miller, G.L.1
  • 24
    • 0000625672 scopus 로고
    • Low pH inactivation of pectinesterase in single strength orange juice
    • Owusu-Yaw, J., Marshall, M.R. and Wei, C.I. 1988. Low pH inactivation of pectinesterase in single strength orange juice. Journal of Food Science 53: 504-507.
    • (1988) Journal of Food Science , vol.53 , pp. 504-507
    • Owusu-Yaw, J.1    Marshall, M.R.2    Wei, C.I.3
  • 26
    • 13444270988 scopus 로고    scopus 로고
    • Effect of enzymatic hydrolysis on the yield of cloudy carrot juice and the effects of hydrocolloids on colour and cloud stability during ambient temperature storage
    • Qin, L., Xu, S-Y. and Zhan, W-B. 2005. Effect of enzymatic hydrolysis on the yield of cloudy carrot juice and the effects of hydrocolloids on colour and cloud stability during ambient temperature storage. Journal of the Science of Food and Agriculture 85: 505-512.
    • (2005) Journal of the Science of Food and Agriculture , vol.85 , pp. 505-512
    • Qin, L.1    Xu, S.-Y.2    Zhan, W.-B.3
  • 27
    • 33846863578 scopus 로고    scopus 로고
    • Impact of enzymatic treatment on chemical composition, physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana L.) juice
    • Ramadan, M.F. and Thomas, M.J. 2007. Impact of enzymatic treatment on chemical composition, physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana L.) juice. Journal of the Science of Food and Agriculture 87: 452-460.
    • (2007) Journal of the Science of Food and Agriculture , vol.87 , pp. 452-460
    • Ramadan, M.F.1    Thomas, M.J.2
  • 29
    • 0042051358 scopus 로고
    • Polymeres vegetaux. Ultrastructure et texture des polysaccharide dans la paroi des cellules vegetales
    • Monties, B. (Ed.), Gauthier-Villars, Paris
    • Roland, J.C. 1980. Polymeres vegetaux. Ultrastructure et texture des polysaccharide dans la paroi des cellules vegetales. In: Monties, B. (Ed.), Enzymes dìnteret industriel. Gauthier-Villars, Paris, pp. 46-65.
    • (1980) Enzymes dìnteret industriel , pp. 46-65
    • Roland, J.C.1
  • 30
    • 2942549525 scopus 로고    scopus 로고
    • Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors
    • Sarry, J.E. and Günata, Z. 2004. Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors. Food Chemistry 24: 509-521.
    • (2004) Food Chemistry , vol.24 , pp. 509-521
    • Sarry, J.E.1    Günata, Z.2
  • 31
    • 0008581866 scopus 로고
    • Technologische und analytische Daten zur enzymatischen Verflüssigung von Äpfeln und Birnen
    • Schobinger, U., Durr, P. and Akesson, A. 1981. Technologische und analytische Daten zur enzymatischen Verflüssigung von Äpfeln und Birnen. Lebensmittel-Technologie 20:37-42.
    • (1981) Lebensmittel-Technologie , vol.20 , pp. 37-42
    • Schobinger, U.1    Durr, P.2    Akesson, A.3
  • 32
  • 33
    • 0029278677 scopus 로고
    • Polysaccharide composition of unlignified cell walls of pineapple (Ananas comosus (L.) Merr.)
    • Smith, B.G. and Harris, P.J. 1995. Polysaccharide composition of unlignified cell walls of pineapple (Ananas comosus (L.) Merr.) fruit. Plant Physiology 107: 1399-1409.
    • (1995) fruit. Plant Physiology , vol.107 , pp. 1399-1409
    • Smith, B.G.1    Harris, P.J.2
  • 34
    • 84985287252 scopus 로고
    • Thermostability and orange juice cloud destablization properties of multiple pectinesterase from orange
    • Versteeg, C., Rombouts, F.M., Spaansen, C.H. and Pilnik, W. 1980. Thermostability and orange juice cloud destablization properties of multiple pectinesterase from orange. Journal of Food Science 45: 969±998.
    • (1980) Journal of Food Science , vol.45 , pp. 969-998
    • Versteeg, C.1    Rombouts, F.M.2    Spaansen, C.H.3    Pilnik, W.4
  • 36
    • 0028322469 scopus 로고
    • Glycosidase activity of enzyme preparations used in fruit juice processing
    • Wrolstad, R.E., Wightman, J.D. and Durst, R.W. 1994. Glycosidase activity of enzyme preparations used in fruit juice processing. Food Technology 10: 90-98.
    • (1994) Food Technology , vol.10 , pp. 90-98
    • Wrolstad, R.E.1    Wightman, J.D.2    Durst, R.W.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.