阳离子可加速热不稳定的伏令夏果胶甲酯酶对果汁的澄清作用。

Clarification of juice by thermolabile valencia pectinmethylesterase is accelerated by cations.

作者信息

Wicker L, Ackerley J L, Corredig M

机构信息

Department of Food Science and Technology, Physical Properties Group, University of Georgia, Athens, Georgia 30602, USA.

出版信息

J Agric Food Chem. 2002 Jul 3;50(14):4091-5. doi: 10.1021/jf0111460.

DOI:10.1021/jf0111460

PMID:12083889

Abstract

Pectinmethylesterase (PME) was isolated from Valencia orange pulp and added to reconstituted juice at 1.2 units/mL of juice in the presence or absence of cations at 4.2 or 16.7 mM. The percent transmittance (%T) of control juices with no added PME or cation did not clarify. The %T of juices with added PME and added cation was 45-55% by the second day. Increases in the average particle size was observed with PME- or cation-added juices and preceded increases in %T. Most likely, cations displaced PME from an inactive pectin substrate complex and increased clarification. PME, in the absence of cations, increased particle size but did not affect %T, suggesting a direct interaction of PME with cloud particles.

摘要

从巴伦西亚橙汁果肉中分离出果胶甲酯酶（PME），并在存在或不存在4.2或16.7 mM阳离子的情况下，以1.2单位/毫升果汁的量添加到复原果汁中。未添加PME或阳离子的对照果汁的透光率（%T）未得到澄清。到第二天，添加了PME和阳离子的果汁的%T为45 - 55%。添加了PME或阳离子的果汁中观察到平均粒径增加，且在%T增加之前。最有可能的是，阳离子将PME从无活性的果胶底物复合物中置换出来，从而提高了澄清度。在没有阳离子的情况下，PME增加了粒径，但不影响%T，这表明PME与浑浊颗粒存在直接相互作用。