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
收藏
页码：379 / 382
页数：4
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