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The pectase activity of apples
Author(s) -
Pollard A.,
Kieser Margaret E.
Publication year - 1951
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740020105
Subject(s) - pectin , enzyme assay , chemistry , food science , enzyme , pasteurization , pectinase , extraction (chemistry) , biochemistry , chromatography
A study has been made of the pectin‐demethylating enzyme system in apple tissue and the level of activity compared with that in some other fruits. The apple varieties tested show considerable differences in their pectase content. The enzyme shows a maximum activity at pH 6–6: over the pH range of the fruit the activity is much lower, but the enzyme can still produce appreciable effects. Methods for the extraction and concentration of the enzyme are described. The concentrated enzyme preparations are readily inactivated by normal pasteurizing temperatures (68–70°c.), but in juices the enzyme shows a much greater stability. The significance of these findings is discussed in relation to the production of apple juice and pectin.