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The extraction of the enzyme degrading the limonin precursor in citrus albedo
Author(s) -
Nicol Kenneth J.,
Chandler Bruce V.
Publication year - 1978
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.2740290909
Subject(s) - limonin , albedo (alchemy) , extraction (chemistry) , enzyme , enzyme assay , chemistry , chromatography , biochemistry , art , performance art , art history
Optimum conditions for extracting the enzyme degrading the limonin precursor in citrus albedo involved treatment of the macerated albedo with a commercial pectic enzyme. The release of the enzyme from the cells of the albedo was accompanied by a considerable loss of stability, and the instability of the enzyme once dissociated from the albedo cells, together with its low activity in a highly pectinous source, accounts for the failure of previous attempts at its extraction. A method for proximate assay of enzyme actiyity was developed to monitor the extraction process and to compare the concentrations of enzyme activity in various albedo samples.