Inhibitory Effects of Citric Acid in Enzymic Debittering of Citrus Fruit Juice
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概要
- 論文の詳細を見る
Debittering of natsudaidai juice with rahamnosidase did not proceed so readily as hydrolysis of naringin at pH 2.8. In order to clarify the reason for this, this investigaton was carried out, and the following results were obtained. i)Rhamnosidase was found to be markedly inhibited by citric acid, but not by other organic acids. ii)The inhibitory effect became more intense at lower pH values. iii)In order to remove effectively the naringin in the juice, selection of the amounts of rhamnosidase should take into consideration the concenctration of citric acid besides naringin content and pH of the juice.
- 社団法人日本生物工学会の論文
- 1980-08-25
著者
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Ono Masayuki
Department Of Electronic Engineering Shizuoka Institute Of Science And Technology
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Ono Masayuki
Department Of Architecture Kinki University In Kyushu
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