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Pectinesterase extraction from guava

Pectinesterase (PE) was extracted from guava (Vietnamese variety) fruit and assayed. pH and NaCl concentration influenced the extraction process ofPE from this fruit. The highest PE extraction value at pH 8.0 and with 1. 75M NaCl solution was 2.5 micro-equivalent COOH/min/ml crude extract.

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Bibliographic Details
Main Authors: Ashraf, Fayyaz, Ali, Asbi
Format: Article
Language:English
Published: Universiti Putra Malaysia Press 1993
Online Access:http://psasir.upm.edu.my/id/eprint/3162/1/Pectinesterase_Extraction_from_Guava.pdf
http://psasir.upm.edu.my/id/eprint/3162/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2016%20(3)%20Dec.%201993/10%20JTAS%20Vol.16%20(3)%201993%20(Pg%20223-224).pdf
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id my.upm.eprints.3162
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spelling my.upm.eprints.31622015-09-01T08:51:34Z http://psasir.upm.edu.my/id/eprint/3162/ Pectinesterase extraction from guava Ashraf, Fayyaz Ali, Asbi Pectinesterase (PE) was extracted from guava (Vietnamese variety) fruit and assayed. pH and NaCl concentration influenced the extraction process ofPE from this fruit. The highest PE extraction value at pH 8.0 and with 1. 75M NaCl solution was 2.5 micro-equivalent COOH/min/ml crude extract. Universiti Putra Malaysia Press 1993 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/3162/1/Pectinesterase_Extraction_from_Guava.pdf Ashraf, Fayyaz and Ali, Asbi (1993) Pectinesterase extraction from guava. Pertanika Journal of Tropical Agricultural Science, 16 (3). pp. 223-224. ISSN 0126-6128 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2016%20(3)%20Dec.%201993/10%20JTAS%20Vol.16%20(3)%201993%20(Pg%20223-224).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Pectinesterase (PE) was extracted from guava (Vietnamese variety) fruit and assayed. pH and NaCl concentration influenced the extraction process ofPE from this fruit. The highest PE extraction value at pH 8.0 and with 1. 75M NaCl solution was 2.5 micro-equivalent COOH/min/ml crude extract.
format Article
author Ashraf, Fayyaz
Ali, Asbi
spellingShingle Ashraf, Fayyaz
Ali, Asbi
Pectinesterase extraction from guava
author_facet Ashraf, Fayyaz
Ali, Asbi
author_sort Ashraf, Fayyaz
title Pectinesterase extraction from guava
title_short Pectinesterase extraction from guava
title_full Pectinesterase extraction from guava
title_fullStr Pectinesterase extraction from guava
title_full_unstemmed Pectinesterase extraction from guava
title_sort pectinesterase extraction from guava
publisher Universiti Putra Malaysia Press
publishDate 1993
url http://psasir.upm.edu.my/id/eprint/3162/1/Pectinesterase_Extraction_from_Guava.pdf
http://psasir.upm.edu.my/id/eprint/3162/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2016%20(3)%20Dec.%201993/10%20JTAS%20Vol.16%20(3)%201993%20(Pg%20223-224).pdf
_version_ 1643822532368793600
score 13.188404

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