chapter  7
22 Pages

Use of enzymes for non-citrusfruit juice production

WithLiliana N. Ceci, Jorge E. Lozano

Activities .................................................................................... 188 7.5 Miscellaneous Applications of Enzymes in the Non-Citrus

Fruit Juice Industry ............................................................................... 189 7.5.1 Immobilized Enzymes ............................................................. 189 7.5.2 Application of Immobilized Enzymes in Fruit Juice

Ultraltration ............................................................................. 189 7.6 Conclusions ............................................................................................ 192 Abbreviations ................................................................................................. 193 References ........................................................................................................ 193

fruit juice industry is a very important enzyme consumer. Commercial sources of fungal pectic enzymes have been used in fruit juice processing since the 1930s for clarifying fruit juices and disintegrating plant pulps to increase juice yields. Industrially used enzymes are similar to the naturally occurring pectinases, cellulases, and hemicellulases found in fruit during ripening. Most enzymes are marketed on the basis that they are generally recognized as safe (GRAS) for their intended use in the juice process.