Microbially Derived Pectinases: A Review
Cites background from "Microbially Derived Pectinases: A R..."
...…increase the yield and clarification of juice by liquefaction of pulps, remove off the peels (Kashyap et al. 2001a; Kareem and Adebowale 2007; Chaudhri and Suneetha 2012; Makky and Yusoff 2015) and in maceration of vegetables to produce various products like pastes and purées (Sreenath et…...
...recovered juices and hence minimises membrane fouling during filtration operations (de Carvalho et al. 2008; Chaudhri and Suneetha 2012)....
...Increased juice yield is mainly due to the ability of enzymes to degrade the cell walls, thus significantly lowers the viscosity of the recovered juices and hence minimises membrane fouling during filtration operations (de Carvalho et al. 2008; Chaudhri and Suneetha 2012)....
...A general practice in fruit and vegetable processing is the treatment of pulp with appropriate enzyme preparations (Naidu and Panda 1998; Ramadan et al. 2007; Chaudhri and Suneetha 2012; Khan et al. 2013)....
...The main functions of pectinolytic enzymes in the wine making process are to support the extraction process, maximise juice yield, facilitate filtration and intensify the flavour and colour (Chaudhri and Suneetha 2012)....
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