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Study on the Process of Citrus Segment Membrane Degradation by Acid and Enzyme

机译：酸和酶柑橘段膜降解过程的研究

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摘要

Citrus segment membrane degradation is a key process in citrus segment cans industry. Acid base method, which wastes a large quantity of water to clean the base from the segments, is still adopted in manufactory at present. Enzyme method has been paid great attention in recent years. The degradation process of citrus segment membrane by acid and enzyme was studied in this paper. Results indicated that acid could enlarge the pore of the membrane, while the pectin decomposed from protopectin would block the pore and inhibit further degradation. Enzyme is too large to diffuse into the membrane, so the membrane degradation gradually occured layer by layer. Because of the uneven thickness in segment membrane, the core and corner of the membrane would be resided on the segment. When the membrane pretreated with acid, the dissolved pectin would be degraded easily by pectase and acid could increase the specific surface area of enzyme reaction. According to the character of the enzyme and acid degradation, a new process using acid-enzyme was designed. The new process accelerated membrane degradation and the residue was less than using the enzyme or acid alone.
机译：柑橘段膜降解是柑橘段罐工业的关键方法。耐酸碱方法，浪费大量水以清洁段的底座，目前仍采用制造厂采用。近年来，酶方法得到了很大的关注。本文研究了酸和酶的柑橘段膜的降解过程。结果表明，酸可以扩大膜的孔，而果胶蛋白从原突蛋白分解会阻断孔并抑制进一步降解。酶太大而不能扩散到膜中，因此膜劣化逐渐地发生层。由于分段膜中的厚度不均匀，膜的芯和角将驻留在该段上。当用酸预处理的膜时，溶解的果蛋白通过果胶酶容易降解，酸可以增加酶反应的比表面积。根据酶和酸性降解的特征，设计了使用酸性酶的新方法。新的过程加速膜降解，残余物仅小于使用酶或酸。

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