MEYVE SUYU SANAYİİNDE ENZİMATİK UYGULAMALAR.

Turbidity in fruit juice is caused by polymers such as pectic substances, hemicellulose, cellulose, lignin and starch, and by some compounds such as polyphenols, proteins, arabans, tannins and metals. These colloids need to be degraded to small molecules for manufacturing a clear and stable fruit juice. Following are the pectic enzymes used for the degradation of these colloids; polygalacturonases, pectin esterases, pectin liyases and pectat liyases. In addition, cellulases, hemicellulases, amylases, arabanazes and some other enzymes are also used for the degradation. The enzyme application increases fruit juice yield and press yield and improves clarification process, furthermore the filtration becomes easier and a clear product is obtained due to low viscosity. In this review, important pectolytic enzymes and their substrates including pectic compounds and use of these enzymes in the fruit juice industry are described. [ABSTRACT FROM AUTHOR]