Orange Juices and Concentrates Stabilization by a Proteic Inhibitor of Pectin Methylesterase

ABSTRACT A proteic inhibitor of pectin methylesterase (PME), recently discovered in kiwi, was used to stabilize cloud of orange juice concentrate with “Cut‐back,” 42° Brix. To concentrated and pasteurized orange juice were added increasing amounts of fresh juice (12° Brix) with PME 0.8 U/mL at the f...

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Veröffentlicht in:	Journal of food science 1991-11, Vol.56 (6), p.1632-1634
Hauptverfasser:	CASTALDO, D., LOVOI, A., QUAGLIUOLO, L., SERVILLO, L, BALESTRIERI, C., GIOVANE, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Food additives Food processing industry Fruits & vegetables
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creator	CASTALDO, D. LOVOI, A. QUAGLIUOLO, L. SERVILLO, L BALESTRIERI, C. GIOVANE, A.
description	ABSTRACT A proteic inhibitor of pectin methylesterase (PME), recently discovered in kiwi, was used to stabilize cloud of orange juice concentrate with “Cut‐back,” 42° Brix. To concentrated and pasteurized orange juice were added increasing amounts of fresh juice (12° Brix) with PME 0.8 U/mL at the fresh to pasteurized ratios 6.6 to 38%. The PME inhibitor (65% pure), from kiwi, was added at 50 mg/L. After 8 mo at 5°C samples were compared with controls containing the same amount of fresh juice with PME inhibited by pasteurization. Pasteurized samples were not different from those treated with PME inhibitor. Conversely, where PME was not inhibited, cloud stability decreased with increasing amounts of fresh juice. Use of kiwi PME inhibitor in fruit juice production has potential advantages.
doi_str_mv	10.1111/j.1365-2621.1991.tb08658.x
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source	Wiley Online Library Journals Frontfile Complete
subjects	Food additives Food processing industry Fruits & vegetables
title	Orange Juices and Concentrates Stabilization by a Proteic Inhibitor of Pectin Methylesterase
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