Abstract
ABSTRACTSalt extractable proteins were isolated from hand expressed juice, rag and peel of Valencia oranges. Each tissue extract was divided into dialysis supernatant (DS) and precipitate (DP) (forms during dialysis). DP, DS and DS heated for 2 min at 80°C (HDS) were added to pasteurized, reconstituted frozen concentrated orange juice at 5 U · mL−1 of pectinmethylesterase. Samples were incubated either at 25°C for 14 days or 4°C for 28 days and periodically sampled to determine the effects of tissue extracts on juice cloud stability. Tissue specific differences were observed for the rate of juice cloud precipitation and among the HDS, DS, and DP fractions of a given tissue. HDS fractions destabilized juice cloud more rapidly than DS or DP at both 25 and 4°C.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
