한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권5호
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- Pages.666-672
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- 1995
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- 0367-6293(pISSN)
Valencia 오렌지로부터 분리 정제한 비내열성 및 내열성 Pectinesterase의 성질
Characterization of Thermolabile Pectinesterase and Thermostable Pectinesterase Separated from Valencia Orange
- 허원녕 (국립 목포대학교 원예육종학과) ;
- Hou, Won-Nyoung (Department of Horticultural Breeding in Mokpo National University) ;
- M.R., Marshall (Department of Food Science and Human Nutrition, Institute of Food and Agricultural Science, University of Florida)
- 발행 : 1995.10.31
초록
Valencia orange로부터 분리된 TLPE는 분자량이 36 KD(37.5 KD)이며 등전점이 pH 8.4, 8.7, 8.9, 9.8,
This study was carried out to characterize thermolabile pectinesterase (TLPE) and thermostable pectinesterase (TSPE) separated from crude PE of Valencia orange in order to investigate the preventive measures of cloudy juice clarification. The TLPE was observed to be mixture of several isoenzymes with the same molecular weight of 36 KD (37.5 KD) but different isoelectric point of pH 8.4, 8.7, 8.9, 9.8 and