INFLUENCE OF CELL-WALL POLYSACCHARIDES ON FRUIT JUICE TECHNOLOGY

被引：2
|
作者：
WILL, F
DIETRICH, H
机构：
[1] Department of Wine Analysis and Beverage Research, Research Institute Geisenheim, Geisenheim, D-65358
来源：
MACROMOLECULAR SYMPOSIA | 1995年 / 99卷
关键词：
D O I：
10.1002/masy.19950990112
中图分类号：
O63 [高分子化学（高聚物）];
学科分类号：
070305 ; 080501 ; 081704 ;
摘要：
Readily processed clear fruit juices contain variable amounts of colloidally dissolved pectic substances. Separation of fruit juice polysaccharides by anion-exchange-chromatography yielded mainly arabinogalactans (type II) and rhamnogalacturonans. The addition of small amounts of the residual pectins to colloid free juices resulted in a up to 60 % reduction of the flux rates in micro- and ultrafiltration systems.
引用
收藏
页码：103 / 111
页数：9
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