Pectinesterase extraction from Mexican lime (Citrus aurantifolia Swingle) and prickly pear (Opuntia ficus indica L.) peels

被引：16

作者：

Contreras-Esquivel, JC

Correa-Robles, C

Aguilar, CN

Rodríguez, J

Romero, J

Hours, RA

机构：

[1] Univ Autonoma Coahuila, Fac Ciencias Quim, DIA, Saltillo, Coahuila, Mexico

[2] Univ Autonoma Coahuila, Fac Ciencias Quim, Dept Biotecnol, Saltillo, Coahuila, Mexico

[3] Ctr Invest Quim Aplicada, Dept Biopolimeros, Saltillo, Coahuila, Mexico

[4] Natl Univ La Plata, Fac Ciencias Exactas, Ctr Invest & Desarrollo Fermentac Ind, CINDEFI, RA-1900 La Plata, Argentina

来源：

FOOD CHEMISTRY | 1999年 / 65卷 / 02期

关键词：

D O I：

10.1016/S0308-8146(98)00012-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Extracts from Mexican lime (Citrus aurantifolia Swingle) and prickly pear (Opuntia ficus indica L.) peels were tested for their pectinesterase activity. A factorial design was applied in this study as a method for enzyme extraction in which the variables were the source of enzyme (prickly pear and Mexican lime peels) and the NaCl solution concentration (0-3.0 M). In all cases, enzyme extracts obtained using the same NaCl concentration from lime peel showed higher activity than extracts from prickly pear peel. NaCl concentration influenced the pectinesterase extraction process in both cases. Maximum enzyme activities were obtained with NaCl 0.5 M and 1.0 M for Mexican lime and prickly pear peels, respectively. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：153 / 156

页数：4

共 22 条

[1]

[Anonymous], INDIAN FOOD PACKER

[2]

[Anonymous], FOOD ENZYMOLOGY

[3]

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