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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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
1993
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| 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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