THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGE
- 1 July 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (4) , 969-971
- https://doi.org/10.1111/j.1365-2621.1980.tb07489.x
Abstract
Three forms of pectinesterase, accounting for 95% of the activity in Navel orange, showed considerable differences in heat stability and orange juice cloud destabilizing properties. Pectinesterase I and II (isoenzymes) and a so‐called high molecular weight pectinesterase were rapidly inactivated at 70°C, 60°C, and 90°C, respectively. In chilled juices (5°C) the high molecular weight pectinesterise was the only enzyme which rapidly produced methanol and destabilized the cloud. Although this enzyme represents only 5% of the total pectinesterase activity in Navel orange, it is thought that it is largely responsible for gelation which may occur in concentrates produced by the cut‐back process.This publication has 6 references indexed in Scilit:
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