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Orange Juices and Concentrates Stabilization by a Proteic Inhibitor of Pectin Methylesterase
Author(s) -
CASTALDO D.,
LOVOI A.,
QUAGLIUOLO L.,
SERVILLO L,
BALESTRIERI C.,
GIOVANE A.
Publication year - 1991
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.1365-2621.1991.tb08658.x
Subject(s) - pasteurization , chemistry , pectin , kiwi , food science , orange juice , orange (colour) , pectinesterase , pectin lyase , pectinase , biochemistry , enzyme
A proteic inhibitor of pectin methylesterase (PME), recently discovered in kiwi, was used to stabilize cloud of orange juice concentrate with “Cut‐back,” 42° Brix. To concentrated and pasteurized orange juice were added increasing amounts of fresh juice (12° Brix) with PME 0.8 U/mL at the fresh to pasteurized ratios 6.6 to 38%. The PME inhibitor (65% pure), from kiwi, was added at 50 mg/L. After 8 mo at 5°C samples were compared with controls containing the same amount of fresh juice with PME inhibited by pasteurization. Pasteurized samples were not different from those treated with PME inhibitor. Conversely, where PME was not inhibited, cloud stability decreased with increasing amounts of fresh juice. Use of kiwi PME inhibitor in fruit juice production has potential advantages.