LIOUISEB and FIRMSEB for optimal pressing and finning fruit

摘要

Pectin molecules are a group closely related to hetero polysaccharides. The amount of pectin present depends on fruit variety and maturity. Insoluble pectin, with its gelling properties, increases the viscosity of fruit juice during pressing, thus slowing filtration and reducing yields. Pectins are complex polysaccharides found in the cell wall of fruit. These polysaccharides include homogalacturonan, located in the so called smooth zone of the pectin molecule and the hairy zone is composed of rhamnogalacturonan I (RGI), and rhamnogalacturonan II (RGll).