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
Published: Elsevier 1997
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