Capillary electrophoresis analysis of orange juice pectinesterases

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 2, 2001, Pages 846-850

  Braddock, Robert J ^a   Bryan, Charles R ^a   Burns, Jacqueline K ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

Capillary electrophoresis; Citrus; Orange juice; Pectinesterase

Indexed keywords

2 ETHOXYETHANOL; CARBOXYLESTERASE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; PECTINESTERASE;

ARTICLE; BEVERAGE; CAPILLARY ELECTROPHORESIS; CITRUS FRUIT; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME INACTIVATION; EXTRACTION; FRUIT JUICE; ISOELECTRIC FOCUSING; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; THERMOSTABILITY;

BEVERAGES; CARBOXYLIC ESTER HYDROLASES; CITRUS; ELECTROPHORESIS, CAPILLARY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; INDICATORS AND REAGENTS; ISOELECTRIC FOCUSING;

CITRUS;

EID: 0035111283     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0008691     Document Type: Article

References (2)

1. Braddock, R. J. Single-strength juices and concentrates. In Handbook of Citrus By-Products and Processing Technology; Wiley: New York, 1999; Chapter 5.
2. Rouse, A. H. Distribution of pectinesterase and total pectin in component parts of citrus fruits. Food Technol. 1953, 7 (9), 360-362.