Optimization of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: enzyme recovery, specific activity, temperature, and storage stability
This study aimed to investigate the effects of the ultrasound-assisted extraction conditions on the yield, specific activity, temperature, and storage stability of the pectinase enzyme from guava peel. The ultrasound variables studied were sonication time (10–30 min), ultrasound temperature (30–50°C...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
Taylor & Francis
2016
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| Sarrera elektronikoa: | http://psasir.upm.edu.my/id/eprint/17630/1/Optimization%20of%20ultrasound-assisted%20extraction%20of%20pectinase%20enzyme%20from%20guava%20%28Psidium%20guajava%29%20peel%20enzyme%20recovery%2C%20specific%20activity%2C%20temperature%2C%20and%20storage%20stability.pdf |
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