Abstract
A study was conducted where orange juice pectin and reducing endgroups were measured to determine the degree of polymerization of the pectic substances in freshly-squeezed orange juice. Measurement of these parameters in a freshly squeezed juice and measurement after one week of 5°C storage elucidate changes occurring during natural enzymatic clarification of the juice. The characteristics of the juice pectic substances may influence juice quality such as haze stability and viscosity (mouthfeel), and aid in determining ideal harvesting/processing dates and conditions. In addition to the documented pectinesterase activity in orange juice and its role in cloud destabilization, active polygalacturonase is indicated.
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