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Hui Ni,Yuan Fan Yang,Feng Chen,Hai Feng Ji,Hu Yang,Wu Ling,Hui Nong Cai 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.3
Pectinase and naringinase were investigated forimproving the production of pummelo juice by increasingthe juice yield and eliminating juice bitterness. Comparedto a control, the enzymatic treatment significantly (p<0.05)increased the juice yield, soluble pectin and total solublesolid (TSS) contents, and the clarity, while decreasing theconcentrations of the bitter chemicals naringin, limonin,and nomilin. A combined processing treatment of peelingand enzymatic hydrolyses using 5U/g of pectinase and 0.4 U/gof naringinase at 50oC for 60 min resulted in a juice yieldof 42.3%, a TSS content of 11.4oBx, a titrable acidity (TA)of 0.96%, a vitamin C concentration of 38.4 mg/100 mL,and concentrations of naringin, limonin, and nomilin of42.4 μg/mL, 33.5 μg/mL, and 13.3 μg/mL, respectively. The enzymatic method was effective and practical forproduction of high quantity pummelo juice.