The enzymes used are designed to break down cells walls and release the liquids and sugars which make up the fruit. Pectinases, amylases and cellulases all break down different structures of the fruit cells and so affect the extraction process in different ways.During breakdown of the fruit cells a variety of polysaccharides are found within the juice extract. These can cause the juice to become cloudy and reduce its market value.
Pectinases and amylases can both break down these insoluble compounds releasing soluble sugars which clarify the juice producing a clearer, sweeter product.
Pectinases were one of the first enzymes to be used and are commercially applied on the processing of juices and wines. Its usage in the juice industry is related to a number of factors, especially in the clarification, maceration and extraction, stabilisation of the juice colour during storage and increased yield. Currently these enzymes account for approximately 20% of the worldwide enzyme market and are naturally produced by plants, fungi, yeast and bacteria. These enzymes cause the degradation of long, complex molecules called pectins; today they have a key role in the juice industry.
Pectin is a substance which helps to stick plant cells together. Fruits like apple or orange contain a lot of pectin. The braking down of pectin makes it much easier to squeeze juice from the fruit.
 |
| enzyme application in juice processing flow |
Amylases are very important biotechnologically with applications in industries such as textile, pulp and paper,leather, detergents, beer, spirits, bread production, cereals for children, starch liquefaction and saccharification, animal feed, and the chemical ⁄ pharmaceutical industry.
From 1970 onwards the juice industry started to process edible fruits in large quantities; such fruits are picked while unripe and stored for relatively long periods of time at low temperature. Under these conditions fruit pulp contain starch in sufficient amounts to cause turbidity or even gelatinize during processing, which makes productive procedures difficult. For this reason the demand for amylolytic enzymes, especially glucoamylase has increased in the sector
The use of enzymes in food processing is one of the greatest impacts of biotechnology on the sector.The enzymes are very beneficial to fruit juice industry. Their use results in higher yield of fruit juice and improves physical quality characteristics such as clarity, viscosity, filtrabilty, colour etc. Enzymatic extraction of juices adds nutraceutical nutritional and improves organoleptic properties that is reduces bitterness and prevents darkening of juices.
Our range of fruit processing enzymes helps you increase yield, shorten production times, clarify fruit juice more effectively, firming up fruit and intensifying juice color – naturally and sustainably.
 |
| Juice after clarifying by enzymes |
Different enzymes for your choice:
Who I am-----expert and one-stop solution for fruit&vegetable processing:
评论
发表评论