文档介绍：新疆农业大学
专业文献综述
题目:
果胶酶制剂及其在果浆出汁和果汁澄清方面的应用
姓名:
肖超男
学院:
食品科学与药学学院
专业:
食品科学与工程
班级:
食科122班
学号:
124031238
指导教师:
逄换明职称: 教师
2013 年 12 月 15日
新疆农业大学教务处制
果胶酶制剂及其在果浆出汁和果汁澄清方面的应用
摘要:果胶类物质是存在于高等植物初生壁和细胞间隙中的一组多糖,果胶是一种杂多糖。果胶酶是分解果胶质的多种酶的总称,是一种在食品工业上广泛使用的酶。本文对果胶类物质及果胶酶的类型和性质进行了详细分析和说明。在此基础上,文章重点分析了果胶酶制剂在果浆出汁和果汁澄清方面的应用,对其在应用过程中的一些关键性问题进行了详细说明,最后对其应用前景进行了一个简要的概述,其目的皆在为食品行业(特别是果蔬加工及果酒生产行业)果胶酶的应用提供依据和参考。
关键词:果胶类物质;果胶酶;果浆出汁;果汁澄清
Pectinase preparation and its application in producing-juice and juice clarifying
Abstract:Pectic substance which existed in primary cellwall and cell interval of higherplant were a group ofpolysac-charides. Pectinase could pose pectic substance. Pectinase including many enzymeswas wildly adopted in food industry. This paper make a detailed analysis and illustration about the patterns and properties of pectic substance as well as pectinase. On this basis, this paper specially analyzed application situations in producing-juice and juice clarifying of pectinase preparation, and also explained some critical problems. The application prospects of pectinase were lastly summarized. In this way, it was able to provide foundations and references for the application of pectinase in food industry particularly in fruit and vegetable processing aswell as fruit wine producing.
Key words:pectic substance; pectinase; producing-juice of pulp; juic