Apple pomace liquefaction with pectinases and cellulases:analytical data of the corresponding juices |
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Authors: | F Will Katri Bauckhage Helmut Dietrich |
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Affiliation: | (1) State Research Institute Geisenheim, Department of Wine Analysis and Beverage Research, P.O. Box 1154, 65358 Geisenheim, Germany e-mail: will@geisenheim.fa.fh-wiesbaden.de Tel.: +49-6722-502-313, Fax: +49-6722-502-310, DE |
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Abstract: | Apple juices were produced by way of a two-stage process consisting of traditional enzyme treatment of the mash with pectinases
for the premium juices and pomace liquefaction with different pectinases and cellulases for the extraction juices. Premium
and extraction juices were analysed separately. Calculated to an equal juice strength of 12° Brix, there was an increase of
D-galacturonic acid and cellubiose in the extraction juices. Released galacturonic acid from cell wall material was found
at levels ranging from 107 mg/l to 1239 mg/l. This was an essential contribution to the total titrable acid of the extraction
juices. The sum of phenolic substances determined by high performance liquid chromatography was significantly higher in all
the extraction juices than in the corresponding premium juices. Among the phenolics, the dihydrochalcone phloretin 2′-glucoside
(92–110 mg/l) showed an increase of 4 to 5 times the concentration in the respective premium juices. Quercetin derivatives
were mainly present in the extraction juices; here the values were between 32 mg/l and 38 mg/l. Under the influence of strong
pectolytic or cellulolytic enzyme activities, oligo- and polysaccharides are released from the apple cell wall material, resulting
in colloid concentrations of up to 15 g/l in the extraction juices. High concentrations of polyphenols and pectic polysaccharides
can lead to technological problems. However, pomace liquefaction may also turn out to be suitable for obtaining value-added
foods. In respect to nutritional aspects, enzymatic treatment of pomace offers the opportunity of releasing apple polyphenols
and polysaccharides contained in the pomace to a greater extent and obtaining them preparatively.
Received: 2 December 1999 |
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Keywords: | Apple Liquefaction Enzymes Polyphenols Polysaccharides High-performance liquid chromatography |
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