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Influence of Pectinesterase Inhibitor from Jelly Fig ( Ficus awkeotsang Makino) Achenes on Pectinesterases and Cloud Loss of Fruit Juices
Author(s) -
Jiang C.M.,
Li C.P.,
Chang H.M.
Publication year - 2002
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.1365-2621.2002.tb08860.x
Subject(s) - pectinesterase , achene , moraceae , chemistry , asparagus , ficus , food science , botany , horticulture , pectinase , biology , enzyme , biochemistry
Citrus and jelly fig achene pectinesterase (PE) (1 U/mL) activity was remarkably inhibited by PE inhibitor (PEI) (2 mg/mL) from jelly fig ( Ficus awkeotsang Makino) achenes, in the absence or presence of 0‐ to 500‐mM salts or 0 to 30% of sugars. Changes in temperature (20 to 40 °C) apparently decreased the activity of citrus PE in PE‐PEI reaction mixture. Enzyme‐activity curves for jelly fig PE alone and for that in combination with PEI were parallel. Activity of crude PEs (1 U/mL) from tomato, apple, asparagus, and guava was reduced remarkably. Cloud loss of fresh tomato juice, apple juice, and papaya juice was greatly inhibited by PEI (1 mg/mL) during 12‐wk storage.