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LOW PH INACTIVATION OF PECTINESTERASE IN SINGLE STRENGTH ORANGE JUICE.

Author(s) : OWUSU-YAW J.

Type of article: Article

Summary

FROZEN ORANGE JUICE CONCENTRATE (63.8 DEG BRIX) WAS RECONSTITUTED WITH WATER TO SINGLE STRENGTH JUICE AND SUPPLEMENTED WITH A COMMERCIAL CITRUS PECTINESTERASE (PE) TO GIVE AN ACTIVITY OF 1.5 PE UNITS MILLILITER JUICE. RECONSTITUTED JUICE AND FRESHLY SQUEEZED SINGLE STRENGTH ORANGE JUICE WERE TREATED WITH A CATION EXCHANGE RESIN. RESIN TREATMENT DECREASED THE PH OF THE JUICE FROM 3.75 TO 2.0 AND COMPLETELY INACTIVATED PE. PE WAS ALSO INACTIVATED FOLLOWING ACIDIFICATION OF THE JUICE TO PH 2.0 WITH CONCENTRATED HYDROCHLORIC ACID. VERY LITTLE CLOUD LOSS OCCURRED IN REFRIGERATED: 277 K (4 DEG C) JUICE AT PH 2.0 FOR APPROXIMATELY 12 WK ; HOWEVER, A LOSS (HIGHER THAN 95%) OF ASCORBIC ACID RESULTED. ONLY MICROORGANISMS DIED-OFF RAPIDLY (HIGHER THAN 99.9%) IN JUICES ADJUSTED TO PH 2.0 USING ION EXCHANGE RESIN, BUT NOT IN JUICES LOWERED TO PH 2.0 WITH HYDROGEN CHLORIDE.

Details

  • Original title: LOW PH INACTIVATION OF PECTINESTERASE IN SINGLE STRENGTH ORANGE JUICE.
  • Record ID : 1989-0213
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 2; 1988.03-04; 504-507; 3 fig.; 2 tabl.; 22 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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