Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice
The thermostability of two forms of purified pectinesterase from soursop fruit were studied. The heat stability data showed that PE I is more heat stable than PE II at pH 7.5. The D and Z values were evaluated in the range 45–75°C. The D values at 65°C were approximately 5.8 min and 3.3 min for PE I...
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| Format: | Article |
| Language: | English English |
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Elsevier
1997
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| Online Access: | http://psasir.upm.edu.my/id/eprint/36028/ http://psasir.upm.edu.my/id/eprint/36028/1/Soursop%20pectinesterases%20thermostability%20and%20effect%20on%20cloud%20stability%20of%20soursop%20juice.pdf http://psasir.upm.edu.my/id/eprint/36028/7/1-s2.0-S0144861797000507-main.pdf |
| _version_ | 1848848218868154368 |
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| author | Misman, Siti Arbaisah Ali, Asbi Abdul Hamid, Junainah Bakar, Jamilah Kennedy, J. F. |
| author_facet | Misman, Siti Arbaisah Ali, Asbi Abdul Hamid, Junainah Bakar, Jamilah Kennedy, J. F. |
| author_sort | Misman, Siti Arbaisah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The thermostability of two forms of purified pectinesterase from soursop fruit were studied. The heat stability data showed that PE I is more heat stable than PE II at pH 7.5. The D and Z values were evaluated in the range 45–75°C. The D values at 65°C were approximately 5.8 min and 3.3 min for PE I and PE II respectively. The changes in temperature required to increase the inactivation rate tenfold (Z value) were calculated at 8.5 and 8.6°C for PE I, PE II respectively. Both enzymes also tested positive for their ability to destabilise soursop juice cloud at 5 and 30°C. Cloud destabilisation by PE I occurred the fastest (large decrease in A 660 nm) in the natural juice at 30°C. |
| first_indexed | 2025-11-15T09:31:01Z |
| format | Article |
| id | upm-36028 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T09:31:01Z |
| publishDate | 1997 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-360282024-08-08T03:59:37Z http://psasir.upm.edu.my/id/eprint/36028/ Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice Misman, Siti Arbaisah Ali, Asbi Abdul Hamid, Junainah Bakar, Jamilah Kennedy, J. F. The thermostability of two forms of purified pectinesterase from soursop fruit were studied. The heat stability data showed that PE I is more heat stable than PE II at pH 7.5. The D and Z values were evaluated in the range 45–75°C. The D values at 65°C were approximately 5.8 min and 3.3 min for PE I and PE II respectively. The changes in temperature required to increase the inactivation rate tenfold (Z value) were calculated at 8.5 and 8.6°C for PE I, PE II respectively. Both enzymes also tested positive for their ability to destabilise soursop juice cloud at 5 and 30°C. Cloud destabilisation by PE I occurred the fastest (large decrease in A 660 nm) in the natural juice at 30°C. Elsevier 1997-12 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/36028/1/Soursop%20pectinesterases%20thermostability%20and%20effect%20on%20cloud%20stability%20of%20soursop%20juice.pdf text en http://psasir.upm.edu.my/id/eprint/36028/7/1-s2.0-S0144861797000507-main.pdf Misman, Siti Arbaisah and Ali, Asbi and Abdul Hamid, Junainah and Bakar, Jamilah and Kennedy, J. F. (1997) Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice. Carbohydrate Polymers, 34 (3). pp. 177-182. ISSN 0144-8617; ESSN: 1879-1344 http://www.sciencedirect.com/science/article/pii/S0144861797000507 10.1016/S0144-8617(97)00050-7 |
| spellingShingle | Misman, Siti Arbaisah Ali, Asbi Abdul Hamid, Junainah Bakar, Jamilah Kennedy, J. F. Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice |
| title | Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice |
| title_full | Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice |
| title_fullStr | Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice |
| title_full_unstemmed | Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice |
| title_short | Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice |
| title_sort | soursop pectinesterases: thermostability and effect on cloud stability of soursop juice |
| url | http://psasir.upm.edu.my/id/eprint/36028/ http://psasir.upm.edu.my/id/eprint/36028/ http://psasir.upm.edu.my/id/eprint/36028/ http://psasir.upm.edu.my/id/eprint/36028/1/Soursop%20pectinesterases%20thermostability%20and%20effect%20on%20cloud%20stability%20of%20soursop%20juice.pdf http://psasir.upm.edu.my/id/eprint/36028/7/1-s2.0-S0144861797000507-main.pdf |