Determination of optimum conditions for pectinesterase extraction from soursop fruit (Anona muricata) using response surface methodology

被引：20

作者：

Arbaisah, SM ^{[1
]}

Asbi, BA ^{[1
]}

Junainah, AH ^{[1
]}

Jamilah, B ^{[1
]}

机构：

[1] UNIV PERTANIAN MALAYSIA,FAC FOOD SCI & BIOTECHNOL,SERDANG 43400,SELANGOR,MALAYSIA

来源：

FOOD CHEMISTRY | 1996年 / 55卷 / 03期

关键词：

D O I：

10.1016/0308-8146(95)00105-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Optimum conditions for the extraction of pectinesterase from soursop (Anona muricata) have been established. A fractional factorial design and response surface methodology was applied in this study, as a means of improving the method for developing an enzyme extraction procedure. Among the variables tested, NaCl and pH showed greater significant effects, while PVP, EDTA and incubation time seemed to have a lowering effect on the efficiency of pectinesterase extraction from soursop. The maximum enzyme extraction was obtained by using 1.92 M NaCl solution at pH 8.4

引用

页码：289 / 292

页数：4

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