Pectic Enzymes

Name: Pectic Enzymes
Brand: Lambert Academic Publishing
SKU: 9786139575688
Price: 30.29 EUR
Availability: InStock

Role in Fruit Juice Technology

Автор: Aruri Suryam, M. A. Singaracharya

Език:

Корици: С меки корици

Издател: Lambert Academic Publishing

Наличност: Външен склад

Изпращаме след 5-8 дни

30.29 € 59.23 лв

The pectic substances are a group of closely related polysaccharides from the primary cell wall and...

Информация за книгата

Автор

Aruri Suryam, M. A. Singaracharya

Език

Английски език

Корици

Книга - С меки корици

Издадена

2018

страници

128

EAN

9786139575688

Enbook ID

19608936

Издател

Lambert Academic Publishing

Теглоt

200

Размери

152 x 229 x 8

Пълно описание

The pectic substances are a group of closely related polysaccharides from the primary cell wall and intercellular regions of higher plants. These are largely responsible for integrity and coherence of plant tissue. Pectin found in primary cell wall and middle lamella of fruits and vegetables. Fruit ripening involves changes in the composition and organization of pectin, hemi-cellulose and cellulose polysaccharides of the cell wall, which take place as a co-ordinated series of assembly and disassembly step. The texture of fruit and vegetables is regulated by the content and the properties of the pectic substance. In Immature fruits they appear principally as insoluble pectin. Pectinases are a group of enzymes that attack pectin and depolymerize it by hydrolysis and trans-elimination as well as by de-esterification reaction, which hydrolyse the ester bond between carboxyl and methyl groups of pectin.

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Pectic Enzymes

Role in Fruit Juice Technology

Информация за книгата

Пълно описание

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