Obtaining lipases from byproducts of orange juice processing.

Abstract

The presence of lipases was observed in three byproducts of orange juice processing: peel, core and frit. The enzymes were characterised biochemically over a wide pH range from neutral (6-7) to alkaline (8-9). The optimal temperature for the activity of these byproducts showed wide range at 20°C to 70°C, indicating fairly high thermostability. The… (More)
DOI: 10.1016/j.foodchem.2014.04.090

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