Abstract
Three different juice extractor settings were used to obtain juice from Hamlin oranges. Cloud in Soft and Medium extracted juice had nearly identical A660 values. the A660 of the Hard extracted juice was greater than the others. At 30C A660 for both the Soft and Medium juice increased slightly over time while the Hard juice A660 decreased. the cloud in all three raw juices showed a decrease in A660 at 4C. Specific activity of pectinmethylesterase in the raw juices was very similar, but was higher in protein extracts from the Hard juice than from Medium or Soft juices. Addition of protein extracts from each juice, to reconstituted FCOJ, demonstrated that cloud loss in these treatments was dependent on extraction pressure. At 30C PME in the extract from the Soft extracted juice destabilized the cloud most rapidly. Cloud loss also was dependent on the amount of PME activity added.
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