Pectinesterase extraction from guava

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Pectinesterase extraction from guava

Pectinesterase (PE) was extracted from guava (Vietnamese variety) fruit and assayed. pH and NaCl concentration influenced the extraction process ofPE from this fruit. The highest PE extraction value at pH 8.0 and with 1. 75M NaCl solution was 2.5 micro-equivalent COOH/min/ml crude extract.

Bibliographic Details
Main Authors:	Ashraf, Fayyaz, Ali, Asbi
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 1993
Online Access:	http://psasir.upm.edu.my/id/eprint/3162/ http://psasir.upm.edu.my/id/eprint/3162/1/Pectinesterase_Extraction_from_Guava.pdf

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