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Low pH Inactivation of Pectinesterase in Single Strength Orange Juice
Author(s) -
OWUSUYAW J.,
MARSHALL M.R.,
KOBURGER J.A.,
WEI C.I.
Publication year - 1988
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.1365-2621.1988.tb07742.x
Subject(s) - pectinesterase , chemistry , orange juice , food science , carrot juice , orange (colour) , hydrochloric acid , fruit juice , ascorbic acid , chromatography , lemon juice , pectinase , biochemistry , enzyme , inorganic chemistry , sugar
Frozen orange juice concentrate (63.8° Brix) was reconstituted with water to single strength juice and supplemented with a commercial citrus pectinesterase (PE) to give an activity of 1.5 PE units/mL juice. Reconstituted juice and freshly squeezed single strength orange juice were treated with a cation exchange resin. Resin treatment decreased the pH of the juice from 3.75 to 2.0 and completely inactivated PE. PE was also inactivated following acidification of the juice to pH 2.0 with concentrated hydrochloric acid. Very little cloud loss occurred in refrigerated (4°C) juice at pH 2.0 for approximately 12 wk; however, a loss (> 95%) of ascorbic acid resulted. Only microorganisms died‐off rapidly (> 99.9%) in juices adjusted to pH 2.0 using ion exchange resin, but not in juices lowered to pH 2.0 with HCl.