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Effect of Assay Temperature on Activity of Citrus Pectinesterase In Fresh Orange Juice
Author(s) -
WICKER L.,
BRADDOCK R.J.,
VASSALLO M.
Publication year - 1987
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.1365-2621.1987.tb06618.x
Subject(s) - pectinesterase , chemistry , orange juice , food science , orange (colour) , citrus × sinensis , correlation coefficient , chromatography , pulp (tooth) , regression analysis , pectinase , enzyme , biochemistry , medicine , statistics , mathematics , pathology , machine learning , computer science
The effect of temperature on pectinesterase activity in crude enzyme extract from Valencia pulp was determined. The effect is best described by the regression equation: LN PEU = 14.3446 −3415 (1/T) with a correlation coefficient of 0.991. The activation energy was determined to be 28,392 joules/mol. This regression equation was used to predict the enzyme activities of different juice samples and verified by assay of Valencia juice at various temperatures. Duncan analysis indicated no significant differences in the predicted pectinesterase activities of the concentration‐corrected crude extract and collective means of the Valencia juices at the respective temperature.