Effects of ultrasound on the enzymatic degradation of pectin

Effects of ultrasound on the enzymatic degradation of pectin

Ultrasound-assisted enzymatic maceration (UAEM) has gained considerable interest in the fruit juice industry, owing to its potential to increase juice yield and content of polyphenols while simultaneously saving time and energy. In this study, the effects of UAEM (ultrasonic probe, 20 kHz, 21 W*cm−2...

Full description

Bibliographic Details
Main Authors: Lena Rebecca Larsen, Judith van der Weem, Rita Caspers-Weiffenbach, Andreas Schieber, Fabian Weber
Format: Article
Language:English
Published: Elsevier 2021-04-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasound-assisted enzymatic maceration
Pectin degradation
Low molecular weight oligomers
Polygalacturonase
Pectin lyase
Pectin methylesterase
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417721000067

Internet

http://www.sciencedirect.com/science/article/pii/S1350417721000067

Similar Items