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  1. 0 資料タイプ別
  2. 01 学術雑誌論文
  1. 070 農学部
  2. 10 学術雑誌論文
  3. 10 査読済論文

セラミックMF膜によるパーシャル分解ペクチンを含有した精澄リンゴジュースの開発

http://hdl.handle.net/10191/17604
http://hdl.handle.net/10191/17604
9a402cdd-b513-43a5-899d-0f0402a95bec
名前 / ファイル ライセンス アクション
ZN_51(3)_123-130.pdf ZN_51(3)_123-130.pdf (858.3 kB)
Item type 学術雑誌論文 / Journal Article(1)
公開日 2012-04-04
タイトル
タイトル セラミックMF膜によるパーシャル分解ペクチンを含有した精澄リンゴジュースの開発
タイトル
言語 en
タイトル セラミックMF膜によるパーシャル分解ペクチンを含有した精澄リンゴジュースの開発
言語
言語 jpn
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ journal article
その他のタイトル
その他のタイトル Development of New Type Clarified Apple Juice Containing Partially Enzymatic Degraded Pectin through Ceramic MF Membrane
著者 原田, 三郎

× 原田, 三郎

WEKO 47006

原田, 三郎

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鈴木, 涼子

× 鈴木, 涼子

WEKO 47007

鈴木, 涼子

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谷猪, 由紀

× 谷猪, 由紀

WEKO 47008

谷猪, 由紀

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城, 斗志夫

× 城, 斗志夫

WEKO 47009

城, 斗志夫

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太田, 英明

× 太田, 英明

WEKO 47010

太田, 英明

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渡辺, 敦夫

× 渡辺, 敦夫

WEKO 47011

渡辺, 敦夫

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著者別名
識別子 47012
識別子Scheme WEKO
姓名 Harada, Saburo
著者別名
識別子 47013
識別子Scheme WEKO
姓名 Suzuki, Ryouko
著者別名
識別子 47014
識別子Scheme WEKO
姓名 Tanii, Yuki
著者別名
識別子 47015
識別子Scheme WEKO
姓名 Joh, Toshio
著者別名
識別子 47016
識別子Scheme WEKO
姓名 Ohta, Hideaki
著者別名
識別子 47017
識別子Scheme WEKO
姓名 Watanabe, Atsuo
抄録
内容記述タイプ Abstract
内容記述 We developed a new type apple juice containing partially enzymatic degraded pectin which is clarified through ceramic MF membrane, since the apple pectin is considered as a functional material being good for human health. The molecular weight of water soluble pectin (WSP) in original apple juice was approximately distributed in 20000 to 3000000. The higher molecular weight WSP in original juice showed the lower permeability through the MF membrane. It was considered that higher molecular weight WSP formed a fouling layer of a self-rejection type dynamic membrane on the MF membrane and inhibited the permeation of WSP. Permeability of WSP on filtrating to volume reduction factor (VRF) 2.5was only 5.7% on a basis of concentration. Therefore, higher molecular weight WSP was partially degraded by a pectic enzyme, of which molecularweight over 1000000 disappeared by the treatment at 20℃ for 5 min. The permeability of WSP on filtrationg to VRF 2.5 was largely improved to 55% on a basis of concentration by this treatment. The procipitation of pectin in the new type apple juice was not observed during 100 days storage at room temperature. It was demonstrated that the enzymatic partial degradation of pectin was a useful method to produce clarified WSP containing apple juice containing WSP treated with ceramic membrane.
書誌情報 日本食品科学工学会誌
en : 日本食品科学工学会誌

巻 51, 号 3, p. 123-130, 発行日 2004-03
出版者
出版者 日本食品科学工学会
ISSN
収録物識別子タイプ ISSN
収録物識別子 1341027X
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AN10467499
権利
権利情報 社団法人日本食品科学工学会
著者版フラグ
値 publisher
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