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

页码：103 / 111

页数：9

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