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
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 05:06 |
| Last Modified: | 17 May 2016 05:06 |
| 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 |
| Statistic Details: | View Download Statistic |
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