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Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice


Citation

Misman, Siti Arbaisah and Ali, Asbi and Abdul Hamid, Junainah and Bakar, Jamilah and Kennedy, J. F. (1997) Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice. Carbohydrate Polymers, 34 (3). pp. 177-182. ISSN 0144-8617; ESSN: 1879-1344

Abstract / Synopsis

The thermostability of two forms of purified pectinesterase from soursop fruit were studied. The heat stability data showed that PE I is more heat stable than PE II at pH 7.5. The D and Z values were evaluated in the range 45–75°C. The D values at 65°C were approximately 5.8 min and 3.3 min for PE I and PE II respectively. The changes in temperature required to increase the inactivation rate tenfold (Z value) were calculated at 8.5 and 8.6°C for PE I, PE II respectively. Both enzymes also tested positive for their ability to destabilise soursop juice cloud at 5 and 30°C. Cloud destabilisation by PE I occurred the fastest (large decrease in A 660 nm) in the natural juice at 30°C.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Biotechnology
DOI Number: https://doi.org/10.1016/S0144-8617(97)00050-7
Publisher: Elsevier
Keywords: Purified soursop pectinesterase; Soursop juice; Cloud stability
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 17 May 2016 13:06
Last Modified: 17 May 2016 13:06
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/S0144-8617(97)00050-7
URI: http://psasir.upm.edu.my/id/eprint/36028
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