Partial purification, characterization and kinetics of thermal inactivation of pectin methylesterase and polygalacturonase enzymes from Indian lemon (Citrus limon (L.)

Bakshi, Gayatri; Ananthanarayan, Laxmi

doi:10.1007/s11694-021-00835-8

Cited by 2 publications

(1 citation statement)

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“…Inhibitory activity of lemon PMEI against sweet lime, orange, and lemon juice PME PME activity was estimated by adding fruit juice (50 μL) and 0.003 mol L −1 acetate buffer, pH 6 (50 μL) to the reaction mixture (200 μL) and the absorbance decrease was monitored at 545 nm at 25 °C for 1 min. 12 One unit (U) of PME activity is defined as the amount of enzyme required to release 1 μmol of pectic acid per minute, under assay conditions.…”

Section: Juice Preparationmentioning

confidence: 99%

Cloud stabilization of citrus fruit juices treated with purified pectin methylesterase inhibitor from lemon (Citrus limonL.)

Bakshi

Ananthanarayan

2022

J Sci Food Agric

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BACKGROUND Cloud destabilization is a significant quality defect of cloudy fruit juices. A proteinaceous inhibitor (PMEI) of pectin methylesterase (PME), identified in lemon, with a fold purity of 89.13, was used to stabilize the cloud of freshly prepared sweet lime, orange, and lemon juice. RESULTS Lemon PMEI was able to inhibit the PME activity of all three fruit juices. In this study addition of calculated amounts of lemon PMEI to the three juice systems was based on the total PME units present in each juice. Relative turbidity, viscosity, pH, and ζ ‐potential of the PMEI‐treated juices were stable, resulting in uniform distribution of cloud particles throughout the juice system. The sedimentation rate in PMEI treated juices was very low, with cloud particles having smaller particle size diameter. CONCLUSION This work demonstrates an alternative option that might create new potential to control the quality deterioration in cloudy fruit juices. © 2022 Society of Chemical Industry.

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Section: Juice Preparationmentioning

confidence: 99%