Optimization of Freeze Drying Conditions for Purified Pectinase from Mango (Mangifera Indica CV. Chokanan) Peel

International Journal of Molecular Sciences

Volumn 13, Issue 3, 2012, Pages 2939-2950

  Mehrnoush, Amid ^a   Mustafa, Shuhaimi ^a   Yazid, Abdul Manap Mohd ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Freeze drying; Mango peel; Pectinase; Response surface methodology; Yield

Indexed keywords

GUM ARABIC; MALTODEXTRIN; POLYGALACTURONASE; POLYSACCHARIDE; VEGETABLE PROTEIN;

ARTICLE; CONTROLLED STUDY; ENCAPSULATION; ENZYME ACTIVITY; ENZYME ASSAY; ENZYME PURIFICATION; ENZYME RELEASE; ENZYME STABILITY; FOOD PRESERVATION; FOOD STORAGE; FREEZE DRYING; MANGO; NONHUMAN; PROCESS OPTIMIZATION; PROTEIN DENATURATION; RESPONSE SURFACE METHOD; VISCOSITY; ENZYMOLOGY; FRUIT; ISOLATION AND PURIFICATION; MANGIFERA; METABOLISM; PROCEDURES;

MANGIFERA INDICA;

ENZYME STABILITY; FREEZE DRYING; FRUIT; GUM ARABIC; MANGIFERA; PLANT PROTEINS; POLYGALACTURONASE; POLYSACCHARIDES;

EID: 84858969246     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms13032939     Document Type: Article

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