Pectinesterase Extraction from Guava

Ashraf, Fayyaz and Ali, Asbi (1993) Pectinesterase Extraction from Guava. Pertanika Journal of Tropical Agricultural Science, 16 (3). pp. 223-224. ISSN 0126-6128

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Abstract

Pectinesterase (PE) was extracted from guava (Vietnamese variety) fruit and assayed. pH and NaCl concentration influenced the extraction process ofPE from this fruit. The highest PE extraction value at pH 8.0 and with 1. 75M NaCl solution was 2.5 micro-equivalent COOH/min/ml crude extract.

Item Type:Article
Publisher:Universiti Putra Malaysia Press
ID Code:3162
Deposited By: Nasirah Abu Samah
Deposited On:24 Nov 2009 03:59
Last Modified:27 May 2013 07:06

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