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ISOLATION AND CHARACTERIZATION OF PECTINESTERASE FROM VALENCIA ORANGE1 |
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| Authors: | W.N. HOU Y. JEONG B.L. WALKER C.-I. WEI M.R. MARSHALL |
| Abstract: | Thermolabile (TL) and thermostable (TS) pectinesterases (PE) were extracted from the pulp of fresh Valencia oranges by enzyme hydrolysis using a native pH and high ionic strength buffer system. Each form was separated individually by CM-Sephadex C-50, Phenyl Sepharose CL-4B and CM-Bio-Gel A chromatography. TLPE and TSPE exist as multiple forms which were shown to differ in their stability and effects on cloud loss in single strength orange juice. |
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