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Total and Thermostable Pectinesterases in Citrus Juices
Author(s) -
SNIR R.,
KOEHLER P.E.,
SIMS K.A.,
WICKER L.
Publication year - 1996
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.1365-2621.1996.tb14198.x
Subject(s) - pectinesterase , chemistry , cultivar , orange (colour) , pulp (tooth) , food science , brix , pectinase , horticulture , biochemistry , biology , enzyme , medicine , dentistry , sugar
Grapefruits, tangerines and several orange cultivars were evaluated for total and thermostable pectinesterase (TS‐PE) activity. Juices were extracted with a Fresh'n Squeeze TM Multi Fruit Juicer. Variation in total pectinesterase (PE) and TS‐PE was not significantly different between cultivars. No significant contribution by traditional quality control parameters (%pulp, °Brix, % acid, pH), to total PE or TS‐PE was observed. Positive correlations were observed between TS‐PE and total PE, when expressed on a pulp (0.669) or soluble solids (0.624) basis.