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THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGE
Author(s) -
VERSTEEG C.,
ROMBOUTS F. M.,
SPAANSEN C. H.,
PILNIK W.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07489.x
Subject(s) - pectinesterase , thermostability , navel orange , chemistry , orange (colour) , orange juice , enzyme , food science , methanol , biochemistry , chromatography , horticulture , organic chemistry , biology , pectinase
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.