Concentration of carotenoid in satsuma mandarin (Citrus unshiu marc.) pulp by freezing and thawing treatment

被引：0

作者：

Sumida, T

Azuma, Y

Hamada, S

Ogawa, H

Tada, M

机构：

[1] Ehime Citrus Res Inst Inc, Matsuyama, Ehime 7918006, Japan

[2] Ehime Federat Agr Cooperat Assoc, Matsuyama, Ehime 7918006, Japan

[3] Okayama Univ, Dept Biol Funct & Genet Resources Sci, Okayama 7008530, Japan

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1999年 / 46卷 / 12期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We prepared carotenoid rich pulp by centrifuging Satsuma mandarin juice twice. The freezing and thawing treatment was examined in order to increase carotenoid quantity included in the pulp. After the freezing and thawing treatment was applied to the pulp, a centrifugal separation was carried out. However, the effect which raised the carotenoid quantity of the pulp was low in this treatment because of a lot of soluble solid included in the pulp. Then the freezing and thawing treatment was carried out against the pulp with an addition of 0.1% pectinase. The carotenoid quantity in the sediment could be increased, when the treated pulp was centrifuged. It is considered that this increase results from the cooperative effect of the enzyme reaction at low temperatures and aggregating the pulp by the freezing and thawing treatment. The freezing and thawing treatment combined with pectinase treatment is practical because it is easy to operate in a large scale manufacture. Also, we can easily manage this process in or out of the Satsuma mandarin juice extraction season.

引用

页码：833 / 838

页数：6