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Determination of optimum conditions for pectinesterase extraction from soursop fruit (Anona muricata) using response surface methodology


Citation

Misman, Siti Arbaisah and Ali, Asbi and Abdul Hamid, Junainah and Bakar, Jamilah (1996) Determination of optimum conditions for pectinesterase extraction from soursop fruit (Anona muricata) using response surface methodology. Food Chemistry, 55 (3). pp. 289-292. ISSN 0308-8146; ESSN: 1873-7072

Abstract / Synopsis

Optimum conditions for the extraction of pectinesterase from soursop (Anona muricata) have been established. A fractional factorial design and response surface methodology was applied in this study, as a means of improving the method for developing an enzyme extraction procedure. Among the variables tested, NaCl and pH showed greater significant effects, while PVP, EDTA and incubation time seemed to have a lowering effect on the efficiency of pectinesterase extraction from soursop. The maximum enzyme extraction was obtained by using 1.92 M NaCl solution at pH 8.4.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Biotechnology
DOI Number: https://doi.org/10.1016/0308-8146(95)00105-0
Publisher: Elsevier
Keywords: Anona muricata; Pectinesterase extraction
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 26 Apr 2016 09:21
Last Modified: 26 Apr 2016 09:21
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/0308-8146(95)00105-0
URI: http://psasir.upm.edu.my/id/eprint/35793
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