Pectinesterase extraction from sharabi apples
- 1 November 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (11) , 660-661
- https://doi.org/10.1002/jsfa.2740201107
Abstract
Pectinesterase (PE) was extracted from apples (cv. Sharabi) and assayed. pH and NaQ concentration influenced the extraction process of PE from the apple fruit. The highest PE extraction value at pH 7.5 and with 1.5 M‐NaCl solution was 4.2 μ equiv.‐COOH/min/g fresh fruit. Lower extraction values were found both with 2‐5 M‐NaCl and distilled water. Treatment of the tissue at pH 3.25 and pH 6.5 resulted in similar extraction values.Keywords
This publication has 9 references indexed in Scilit:
- Pectic Enzymes and Development of the Pear (Pyrus communis)Journal of Food Science, 1967
- Pectin Methyl Esterase in the Ripening BananaJournal of Food Science, 1965
- Seasonal Changes Occurring in the Pectinesterase Activity and Pectic Constituents of the Component Parts of Citrus Fruits II. Pineapple OrangesaJournal of Food Science, 1963
- On the occurrence of multiple molecular forms of pectinesteraseArchives of Biochemistry and Biophysics, 1963
- Seasonal Changes Occurring in the Pectinesterase Activity and Pectic Constituents of the Component Parts of Citrus Fruits.Journal of Food Science, 1962
- CHEMICAL CHANGES ASSOCIATED WITH THE RIPENING OF APPLES AND TOMATOESaJournal of Food Science, 1959
- The pectase activity of applesJournal of the Science of Food and Agriculture, 1951
- Acceleration by Electrolytes of Alkaline De-esterification of PectinJournal of the American Chemical Society, 1945
- PECTIC ENZYMESPublished by Elsevier ,1937