Inhibition and activation of orange pectinesterase

Attempts to use pectic enzymes to stabilise the cloud and reduce the limonin content simultaneously in citrus juices were unsuccessful but led to several significant findings. Acid-catalysed reactions and residual effects of inactivated enzymes were shown to play a more important role in cloud stability than had been generally recognised. The maintenance of resuspended cloud, sometimes used as a measure of cloud stability during storage, was not always related to the actual retention of cloud; and although it was directly related to water-soluble pectin content, cloud retention was not. Factors controlling the solubility of limonin in orange juice appeared more complicated than previously thought and varied in their relative contribution from juice to juice. Other chemical reactions were involved besides the conversion of a non-bitter precursor to limonin, and the changes induced by endogenous pectic enzymes in unpasteurized juice had a more important effect on limonin solubility than the changes following the addition of fungal pectic enzymes to pasteurised juice. Finally, the separation of micro-crystalline limonin complicated limonin analysis of stored juices.

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Food Hygienic Studies of Sulfite (I)

Chen

1972

Nippon Eiseigaku Zasshi (Japanese Journal of Hygiene)

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Sulfite acted as a strong antibacterial agent both to Staphylococcus aureus and Bacillus subtilis. With 1mM sulfite in the growth medium, the lag phases of these two microbes were remarkably extended, especially in the lower pH range of growth. Riboflavin was found to be effective for growth restoration of Staphylococcus aureus and Bacillus subtilis. With 1μg/ml to 10μg/ml of Riboflavin, these microbes were not only free from growth

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Inhibition and activation of orange pectinesterase

Cited by 4 publications

References 1 publication

Pectic Substances and Pectic Enzymes

Pectic Substances and Pectic Enzymes

Effect of pectic enzymes on cloud stability and soluble limonin concentration in stored orange juice

Food Hygienic Studies of Sulfite (I)

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