[18] Pectic enzymes

Development of an optimised papaya pulp nectar using a combination of irradiation and mild heat

“…Pectinesterase activity was determined by the method of Kertesz (1955), with minor alterations. A 1% pectin solution was adjusted to pH 7.5, found to be optimal by Chang, Morita, and Yamamoto (1965) and maintained at 30°C.…”

Extraction, thermal stability and kinetic behavior of pectinmethylesterase from hawthorn (Crataegus pubescens) fruit

“…Determination of pectinmethylesterase activity PME activity was evaluated following the method described by Kertesz (1955), and measuring the liberation rate of carboxyl groups from 10 g/L (w/v) standard citrus pectin (DE 74.2%, Sigma) in 0.1 moles/L NaCl, pH 7.5, and 30 1C. The reaction was started by addition of 1 ml of the enzymatic extract (protein content of 150 mg/mL), to 9 ml of the pectin solution.…”

Influence of environmental conditions on the production of pectinesterase and polygalacturonase byAspergillus niger

“…After 60 rain at 35~ enzymes were assayed as follows. Pectinesterase was determined by the release of carboxyl groups which was followed by titration with 0.02 M NaOH (Kertesz 1955). One unit of pectinesterase was defined as the amount of enzyme releasing one carboxyl group per ml per min.…”