Studies on the Application of the Cellulase Preparation to Food

Part III. Clarification of fruit juice with the Aspergillus niger preparation (Vercellase)

Abstract

Clarifying effect of Vercellase on fruit juice was investigated. Maximum effect was obtained at pH 3.0, and the effect was not affected by pretreatment of the enzyme preparation with acidic buffer of pH 2-6. The suitable temperature for clarifying reactio