Effect of thermal treatments on pectin methyl esterase inactivation in mosambi juice
2012
Siwach, R. | Kumar, M.
Cloudness is a desirable aspect in mosambi juice and its loss is associated with consumer's unacceptance. The enzyme pectin methyl esterase, which is naturally present in citrus juices, is responsible for loss of cloudness. Extent of inactivation of pectin methyl esterase (E) in mosambi juice was studied during various thermal treatments. Fresh mosambis were procured from local m keto Extraction of juice was done using a laboratory scale juicer. Thermal treatments (HT) were carried out at three mperatures 60, 70 and 80°C irt a serological water bath for 5, 10, 15 and 20 min at each temperature. Temperature was me sured by thermometer. Treated samples were stored in a deep freezer at -18°C for PME assay. PME activity of untreated sample was also assayed and residual PME activity and per cent loss in PME activity was calculated at each time-tempiFrature combination during thermal treatments. The extent of inactivation of PME increased with increase in treatment temperature and duration. Thermal treatment given at 80°C for 20 min resulted in minimum residual activity of PME (26.6%), while similar duration thermal treatment at 60°C decreased residual activity to 80% only.
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