Effect of Total Solids Level on Heat Inactivation of Pectinesterase in Orange Juice
- 1 January 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (1) , 220-222
- https://doi.org/10.1111/j.1365-2621.1985.tb13313.x
Abstract
Pectinesterase (PE) heat inactivation at various Brix did not obey first order reaction kinetics. Inactivation of PE at 10 ‐ 35° Brix did follow straight line semilogarithm plots of enzyme activity versus time. However, at 40° Brix and above the semi‐log graph between PE activity versus time was unclear. At high Brix levels a protective effect seemed to occur because the rate of enzyme inactivation declined. Increasing enzyme concentration in the 40° Brix sample showed that the curve was S‐shaped or sigmoidal. Increasing pH from 4 to 7 decreased the “Thermal Death Time” from 18 set to 4 sec.This publication has 5 references indexed in Scilit:
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