Modification of pectin by pectinmethylesterase and the role in stability of juice beverages

@inproceedings{Wicker2003ModificationOP,
  title={Modification of pectin by pectinmethylesterase and the role in stability of juice beverages},
  author={Louise Wicker and Jennifer Lynn Ackerley and Jackie L. Hunter},
  year={2003}
}
The colloidal stability of juices and pectin stabilized juice drinks depends in part on the charge and charge properties of pectins. The effect of pectinmethylesterases (PMEs) from Valencia juice sacs on the rate of clarification of citrus juice and modification of pectin are described in this study. Partially purified PME extracts that contained peptides at 36,000 and 27,000 daltons are more likely to cause clarification of citrus juices than PME extracts that contained peptides at 36,000 and… CONTINUE READING

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