Use of pectinesterase for detection of hydrocolloids addition in natural orange juice

Food Hydrocolloids

Volumn 13, Issue 6, 1999, Pages 497-500

  Kyriakidis, N B ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Hydrocolloids; Orange juice; Pectin; Pectinesterase

Indexed keywords

EID: 0039136052     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(99)00034-X     Document Type: Article

References (15)

1. Crandall P.G., Matthes R.F., Baker R.A. Citrus beverage clouding agents - review and status. Food Technology. (December):1983;106-109.
2. Eagerman B.A., Rouse A.H. Heat inactivation temperature-time relationships for pectinesterase inactivation in citrus juice. Journal of Food Science. 41:1976;1396-1397.
3. Flint F.O. Micro-techniques for the identification of food hydrocolloids. Analyst. 115:1990;61-63.
4. Guyer R.B., Miller W.M., Bissett O.W., Veldhuis M.K. Stability of frozen concentrate orange juice. I. The effect of heat treatment on enzyme inactivation and cloud stability of frozen concentrate made from pineapple and valencia oranges. Food Technology. 1956;10-16.
5. Korner B., Zimmermann G., Berk B. Orange pectinesterase: purification, properties and effect on cloud stability. Journal of Food Science. 45:1980;1203-1206.
6. Manual of the AOAC (1984). Official Methods of Analysis, 14th edition, AOAC Publ.
7. Morley R.G., Phillips G.P., Power D.M., Morgan R.E. Hydrocolloid stabilizing agents. Analyst. 97:1972;315-320.
8. Nelson P.E., Tressler D.K. Fruit and vegetable juice processing technology. 1980;506-515 AVI Publishing Company, Westpost, CT.
9. Neubeck, C.E. (1986). Fruits, fruit products from "Fruits, fruit products and wines" (pp. 406-411), chap. 14.
10. Shankaracharya N.B., Shankaranarayana M.L., Lewis Y.S., Natarayan C.P. Clouding agents for soft drinks. Indian Food Packer. 34:(2):1980;36-43.
11. Ting S.V., Rouseff R.L. Citrus fruits and their products. 1985;121 Marcel Dekker, New York.
12. Versteeg C., Rombouts F.M., Spaansen C.H., Pilnik W. Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange. Journal of Food Science. 45:(4):1980;969-974.
13. Versteeg, C. (1979). Pectinesterases from the orange fruit - their purification, general characteristics and juice cloud destabilizing properties. Agricultural University of Wageningen, Agricultural Research Report, No. 892, p. 109.
14. Whitaker J.R. Pectic substances, pectic enzymes and haze formation in fruit juices. Enzyme Microbial Technology. 6:1984;341-349.
15. Wicker L., Vassalo M.R., Echeverria E.J. Solubilization of cell wall bound, thermostable pectinesterase from valencia orange. Journal of Food Science. 4:1988;1171-1180.