Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 5
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- Pages.658-665
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- 1995
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- 0367-6293(pISSN)
A Study on the Extraction of Thermostable Pectinesterase from Valencia Orange
Valencia 오렌지로부터 내열성 Pectinesterase의 추출
- Hou, Won-Nyoung (Department of Horticultural Breeding, Mokpo National University) ;
- Walker, Brigdet L. (Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University)
- 허원녕 (국립 목포대학교 원예육종학과) ;
- Published : 1995.10.31
Abstract
Low yield of a thermostable pectinesterase(TSPE) from citrus fruits has made its detailed study extremely tedious and difficult; therefore, maximizing TSPE extraction is desirable. It is assumed that TSPE is bound to the cell components via ionic linkage and covalent bonds. Therefore, in this study, variations in extraction time, pH, NaCl concentration and commercial enzyme preparations were used to increase the yield of TSPE from Valencia orange. The largest recovery of TSPE, obtained by heating extracted pectinesterase(PE) at
Pectinestrase(PE) 중에 열에 안정한 thermostable pectineterase(TSPE)를 열에 불안정한 thermolabile pectinesterase(TLPE)로부터 구분하기 위하여
Keywords
- Valencia orange;
- pectinesterase;
- thermostable pectinesterase;
- thermolabile pectinesterase;
- phase partitioning