บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Changes of methoxylation degree in pectin and pectinesterase activity in kiwifruit during postharvest ripening, and characteristics of the pectinesterase.

Matsumoto, S.; Takano, K.;

Journal of Agricultural Science, Tokyo Nogyo Daigaku Year: 1993 Vol: 37 Issue: 4 Pages: 284-290 Ref: 16 ref.

1993

บทคัดย่อ

Changes of methoxylation degree in pectin and pectinesterase activity in kiwifruit during postharvest ripening, and characteristics of the pectinesterase.

Pectinesterase (PE) activity increased during 15 days of postharvest ripening at 20 deg C and then gradually decreased. The methoxylation degree of pectin decreased during 15 days of postharvest ripening. The optimum pH of purified kiwifruit PE was 7.5 and pH stability was in the range of pH 6.0-11.0. The optimum temperature and heat stability were in the range of 50-60 deg and below 50 deg , respectively. The results indicate that the optimum temperature for kiwifruit PE is high compared with PE of other fruits. PE was slightly activated by Cu2+, Al3+ and Co2+. The MW of PE was estimated to be about 28 000 by Sephadex G-100 gel filtration.