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논문검색

Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability

원문정보

Mejia-Cordova, Sonia Marisela, Montanez, Julio Cesar, Aguilar, Cristobal Noe, Reyes-Vega, Maria De La Luz, Garza, Heliodoro De La, Hours, Roque Alberto, Contreras-Esquivel, Juan Carlos

한국식품과학회 Food Science and Biotechnology Volume 14 Number 2 2005.04 pp.185-189
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

The effect of NaCl solution concentration (from 0 to 3 M) on the extraction of pectinesterase (PE) from jalapeno chili pepper (Capsicum annuum) was studied by determining its solubilization degree from the chili tissue. All concentrations of the salt favored the solubilization of PE in jalapeno chili pepper, compared to that in water. Maximum enzyme activity was obtained with NaCl 2.0 M. The effect of temperature on the PE activity of jalapeno chili pepper in the extracts was also studied. The PE residual activity of jalapeno pepper was 75% after 60 min of incubation at 55℃ and 10% at 75℃At 85-95℃residual activity was 5% after 5 min of incubation.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Mejia-Cordova, Sonia Marisela Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila
  • Montanez, Julio Cesar Research and Development Center, Coyotefoods, Biopolymer and Biotechnology Co.
  • Aguilar, Cristobal Noe Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila
  • Reyes-Vega, Maria De La Luz Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila
  • Garza, Heliodoro De La Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila
  • Hours, Roque Alberto CINDEFI, School of Science, Universidad Nacional de La Plata
  • Contreras-Esquivel, Juan Carlos Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila

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