Total and thermostable pectinesterases in citrus juices

被引：56

作者：

Snir, R

Koehler, PE

Sims, KA

Wicker, L

机构：

[1] Dept. of Food Science and Technology, Univ. of Georgia, Athens

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 02期

关键词：

citrus processing; citrus cultivars; quality; thermal stability; pectinesterase;

D O I：

10.1111/j.1365-2621.1996.tb14198.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Grapefruits, tangerines and several orange cultivars were evaluated for total and thermostable pectinesterase (TS-PE) activity. Juices were extracted with a Fresh'n Squeeze(TM) Multi Fruit Juicer. Variation in total pectinesterase (PE) and TS-PE was not significantly different between cultivars. No significant contribution by traditional quality control parameters (%pulp, degrees Brix, % acid, pH), to total PE or TS-PE was observed. Positive correlations were observed between TS-PE and total PE, when expressed on a pulp (0.669) or soluble solids (0.624) basis.

引用

页码：379 / 382

页数：4

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