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פותח על ידי קלירמאש פתרונות בע"מ -
Involvement of Proteins in Cloud Instability of Shamouti Orange [Citrus sinensis (L.) Osbeck] Juice
Year:
1999
Authors :
יפרמוב, טטיאנה
;
.
מרין, עוזי
;
.
שומר, אילן
;
.
Volume :
47
Co-Authors:
Facilitators :
From page:
2623
To page:
2631
(
Total pages:
9
)
Abstract:

The present study provides evidence for the involvement of protein in cloud instability of natural orange juice. No heat-coagulable proteins were found in the serum. Insoluble cloud matter (ICM) was heat-flocculated following enzymatic pectin degradation (EPD). The degree of flocculation depended on temperature (from ∼50 to 75 °C) and was highest at pH 3.5. The fresh juice contained about 6.5 and 1.8 mg mL-1 of ICM and alcohol-insoluble solids of the serum (AISS), respectively. The ICM and the AISS contained, respectively, proteins (182 ± 14 and 119 ± 3 μg mg-1), galacturonic acid (37 ± 6.6 and 175 ± 1 μg mg-1), and neutral sugars (350 ± 44 and 338 ± 22 μg mg-1). EPD resulted in removal of a marked portion of the pectin and was accompanied by partial removal of neutral sugars (mainly glucose and galactose) and some proteins from the pectic polymer in both AISS and ICM. Under electrophoresis, proteins of the AISS included bands in the range of 20−52 kDa and 10−14 kDa and those of the ICM at 22 and 50 kDa.

Note:
Related Files :
Citrus
Cloud
juices
Neutral sugars
orange juice
oranges
pectin
pectinesterase
proteins
SHAMOUTI (oranges)
עוד תגיות
תוכן קשור
More details
DOI :
https://doi.org/10.1021/jf9807723
Article number:
0
Affiliations:
Database:
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
56049
Last updated date:
02/03/2022 17:27
Creation date:
23/08/2021 15:21
Scientific Publication
Involvement of Proteins in Cloud Instability of Shamouti Orange [Citrus sinensis (L.) Osbeck] Juice
47
Involvement of Proteins in Cloud Instability of Shamouti Orange [Citrus sinensis (L.) Osbeck] Juice

The present study provides evidence for the involvement of protein in cloud instability of natural orange juice. No heat-coagulable proteins were found in the serum. Insoluble cloud matter (ICM) was heat-flocculated following enzymatic pectin degradation (EPD). The degree of flocculation depended on temperature (from ∼50 to 75 °C) and was highest at pH 3.5. The fresh juice contained about 6.5 and 1.8 mg mL-1 of ICM and alcohol-insoluble solids of the serum (AISS), respectively. The ICM and the AISS contained, respectively, proteins (182 ± 14 and 119 ± 3 μg mg-1), galacturonic acid (37 ± 6.6 and 175 ± 1 μg mg-1), and neutral sugars (350 ± 44 and 338 ± 22 μg mg-1). EPD resulted in removal of a marked portion of the pectin and was accompanied by partial removal of neutral sugars (mainly glucose and galactose) and some proteins from the pectic polymer in both AISS and ICM. Under electrophoresis, proteins of the AISS included bands in the range of 20−52 kDa and 10−14 kDa and those of the ICM at 22 and 50 kDa.

Scientific Publication
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