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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


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.

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Additional Metadata

Item Type: Article
Divisions: Universiti Pertanian Malaysia
Publisher: Universiti Putra Malaysia Press
Depositing User: Nasirah Abu Samah
Date Deposited: 24 Nov 2009 03:59
Last Modified: 01 Sep 2015 08:51
URI: http://psasir.upm.edu.my/id/eprint/3162
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