Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice

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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Bibliographic Details
Main Authors: Misman, Siti Arbaisah, Ali, Asbi, Abdul Hamid, Junainah, Bakar, Jamilah, Kennedy, J. F.
Format: Article
Language:English
English
Published: Elsevier 1997
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

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