Influence of Pectinesterase Inhibitor from Jelly Fig (Ficus awkeotsang Makino) Achenes on Pectinesterases and Cloud Loss of Fruit Juices |
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| Authors: | C.-M. Jiang C.-P. Li H.-M. Chang |
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| Affiliation: | Author Jiang is with the Dept. of Seafood Science, Natl. Kaohsiung Inst. of Marine Technology, Kaohsiung 811, Taiwan. Authors Li and Chang are with the Graduate Inst. of Food Science and Technology, Natl. Taiwan Univ., Taipei 10617, Taiwan. Direct inquiries to author Jiang (E-mail: .) |
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| Abstract: | ABSTRACT: Citrus and jelly fig achene pectinesterase (PE) (1 U/mL) activity was remarkably inhibited by PE inhibitor (PEI) (2 mg/mL) from jelly fig ( Ficus awkeotsang Makino) achenes, in the absence or presence of 0- to 500-mM salts or 0 to 30% of sugars. Changes in temperature (20 to 40 °C) apparently decreased the activity of citrus PE in PE-PEI reaction mixture. Enzyme-activity curves for jelly fig PE alone and for that in combination with PEI were parallel. Activity of crude PEs (1 U/mL) from tomato, apple, asparagus, and guava was reduced remarkably. Cloud loss of fresh tomato juice, apple juice, and papaya juice was greatly inhibited by PEI (1 mg/mL) during 12-wk storage. |
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| Keywords: | jelly fig (Ficus awleotsang Makino) achenes pectinesterase pectinesterase inhibitor sugar salt cloud loss |
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