Influence of Pectinesterase Inhibitor from Jelly Fig (Ficus awkeotsang Makino) Achenes on Pectinesterases and Cloud Loss of Fruit Juices

Citrus and jelly fig achene pectinesterase (PE) (1 U/mL) activity was remarkably inhibited by PE inhibitor (PEI) (2 mg/mL) from jelly fig (Ficus awkeotsang Makino) achenes, in the absence or presence of 0- to 500-mM salts or 0 to 30% of sugars. Changes in temperature (20 to 40 °C) apparently decreas...

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Bibliographic Details
Published in:Journal of food science 2002-10, Vol.67 (8), p.3063-3068
Main Authors: Jiang, C.M, Li, C.P, Chang, H.M
Format: Article
Language:English
Subjects:
apple juice
apples
Biological and medical sciences
Citrus
cloud loss
enzyme activity
Enzymes
Ficus
figs
Food industries
Food science
Fruit and vegetable industries
Fruit juices
fruits
Fundamental and applied biological sciences. Psychology
jelly fig (Ficus awleotsang Makino) achenes
pectinesterase
pectinesterase inhibitor
Preservatives
salt
salts
sugar
sugars
temperature
tomato juice
tomatoes
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Summary:Citrus and jelly fig achene pectinesterase (PE) (1 U/mL) activity was remarkably inhibited by PE inhibitor (PEI) (2 mg/mL) from jelly fig (Ficus awkeotsang Makino) achenes, in the absence or presence of 0- to 500-mM salts or 0 to 30% of sugars. Changes in temperature (20 to 40 °C) apparently decreased the activity of citrus PE in PE-PEI reaction mixture. Enzyme-activity curves for jelly fig PE alone and for that in combination with PEI were parallel. Activity of crude PEs (1 U/mL) from tomato, apple, asparagus, and guava was reduced remarkably. Cloud loss of fresh tomato juice, apple juice, and papaya juice was greatly inhibited by PEI (1 mg/mL) during 12-wk storage.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb08860.x