Citation
A. Fayyaz, . and B. A. Asbi, . Pectinesterase extraction from guava. pp. 223-224. ISSN 0126-6128
Abstract
Pectinesterase (PE) was extracted from guava (Vietnamese variety) fruit and assayed. pH and NaCl concentration influenced the extraction process of PE 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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Abstract
Pectinesterase (PE) was extracted from guava (Vietnamese variety) fruit and assayed. pH and NaCl concentration influenced the extraction process of PE 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.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Guavas |
| AGROVOC Term: | Psidium guajava |
| AGROVOC Term: | Pectinesterase |
| AGROVOC Term: | Extraction |
| AGROVOC Term: | Texture |
| AGROVOC Term: | Maturity |
| AGROVOC Term: | Sodium chloride |
| AGROVOC Term: | Fruit extracts |
| Geographical Term: | Malaysia |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 27 Apr 2025 23:32 |
| URI: | http://webagris.upm.edu.my/id/eprint/22777 |
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