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Author Endo, Akira
Source J-STAGE
Content type Text
Publisher Japan Society for Bioscience, Biotechnology, and Agrochemistry
Language English
Abstract Effects of pH and some chemical agents (1) on the solubilization of insoluble pectin bound to suspended particles, (2) on the viscosity decrease of native soluble pectin, (3) on the flocculation of suspended particles and (4) on the over-all clarification of apple juice have been studied Optimum pH ranges were: (1), 3.2_??_4.0; (2), 3.6_??_4.1; (3), lower than 3.0; (4), 3.2_??_3.8. Gelatin had no effect on (1) and (2) but stimulated (3) and (4). NaCl had no detectable effect on (2) and (3) but slightly stimulated (1) and (4). $CaCl_{2}$ strongly inhibited (1), (2) and (3). $SnCl_{4}$ stimulated (3) but strongly inhibited (1), (2) and (4). EDTA (ethylenediamineteraacetic acid) accelerated (1) and (4), and had no detectable effect on (2) and (3).
ISSN 00021369
Learning Resource Type Article
Publisher Date 1965-01-01
e-ISSN 18811280
Journal Agricultural and Biological Chemistry(bbb1961)
Volume Number 29
Issue Number 3
Page Count 7
Starting Page 222
Ending Page 228


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