53 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.., +3/ +33 (,**1) 195 * * * Inactivation of Pectinesterase in Citrus Juice by High Electric Field
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1 53 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.., +3/+33 (,**1) 195 * * * Inactivation of Pectinesterase in Citrus Juice by High Electric Field AC Treatment Takashi Inoue, Yumiko Kawahara-Aoyama, Seiichiro Ikeda, Seiichiro Isobe* and Kunihiko Uemura* Product Research & Development Department, Pokka Corporation,./, Juuniso, Kumanoshou, Kitanagoya, Aichi.2+2/+/ * National Food Research Institute,,++, Kannondai, Tsukuba, Ibaraki -*/20., Pectin esterase (PE) is a key enzyme for the cloud stability of citrus juice. We found that PE was inactivated by the application of the newly developed high electric field AC (HEF) treatment at 1/ for *.0- sec, which is much shorter than microwave treatment and water-bath heating treatment. HEF treatment inhibits lemon pulp aggregation and maintains lemon juice cloud stability. Our findings suggest that PE inactivation was not caused by a superimposed electric field, but by rapid heating in *.*/ sec of the HEF treatment. Furthermore, this significant rise in temperature allows decreasing the holding time by *./2 sec. Additionally, the heat treatment induced less denaturation of citrus juice components. Therefore, high-quality citrus juice is obtained by PE inactivation with HEF treatment. (Received Oct. ++,,**0 ; Accepted Jan.,/,,**1) Keywords : High Electric Field AC, pectin esterase, ohmic heating, Inactivation of enzyme : PE EC PE 3* PE,/ PE /+/./, * -*/20.,,++, Corresponding author uemura@a#rc.go.jp PE PE / +
2 196 /..,** , FMC Multi Fruit Juicer Fresh n Squeeze,** JIS 1/ m,* FMC -3.* *.+2 m,, *.,- l FJC-+,/ kw,,* khz,, kv kvcm JIS, 0 mm, +0 mm,,. mm, -, mm. mm MW.-* *.0 MPa + l min *.+ *.- *./ + lmin +* 0/ +0 mm,,. mm, -, mm t + *.*,- *.*-/ *.*.0 s, U T,..+*,, +.0+*,, +.,+*, s t, *./2 s, -.2-/ s. + kw - kw MOH--*** +** ml /* ml FL-,*** t + t, -* s U T t + / +** ml /* ml 3/ 0 Kimball 3,/ ml + M. ml *.+ N ph 1./ /* ml / ml *.+ M +,* ml -* + h +/ min
3 55 : PE, PE Metrohm 1+3 Stitrino ph 2.+ *.+ N NaOH +/ min Uml *.+N NaOHml +* *** mlmin +** 1 / /-HMF UV HPLC / +*,2* nm,.* + PE PE +.,./ Uml PE +* +.-/ ,2 +.,. +.,* kvcm *.*.0 s 1/ 1* 0/ 0* // *./2 s +-.2 s,*, PE PE +.-/ kvcm 1/ PE, PE *.+ *.- *./ W V +., *.32 *.2/ kvcm +*.3 A, +,.- A, +.., A, +0.. A +* 0/ +.,. +.+* *.30 *.2- kvcm +*.+- A, ++../ A, +-.*- A, +/.*2 A +* 0* - PE /* 12 - PE +.,. kvcm *.*.0 s 0* *./2 s + kw -* s 0* -* s +,* s 0* 0* -* s PE. 0* t +t, + +**. /+ U T
4 198 /..,** PE PE 0* 0/ 1* 0* 0/ 1* *.*+0 *.*,+ *.*,/ /, PE 0* 0/ 1*,.*,.* 2., U T t, DA DA + DA, DADA +DA, 0* 0/ 1* PE DA DU T Dt, DA 0**.*+0DU T,.*Dt, DA 0/*.*,+DU T,.*Dt, DA 1**.*,/DU T2.,Dt, t, / /* ml +.* +./,.*,./ -.* kw 0* 0/ -*, s --,1,* s 0 PE /+ PE 0* t,*./2 s 0* t,-.2- s 0/ t,*./2 s 0/ t,-.2- s 1* t,*./2 s /, PE 0* t +*.*,- s 0* t +*.*-/ s 0* t +*.*.0 s 0/ t +*.*,- s 0/ t +*.*-/ s 0/ t +*.*.0 s 1* t +*.*-/ s 1* t +*.*.0 s PE DA 0* 0/ DA,*DU T /+ 0 -* s +/ s -* s
5 57 : PE 0* 0/ 1/ *.*.0 s, *./2 s 1 /HMF, 0+*, sec +* 0 1 1/ t +*.*.0 s, t, *./2 s 1* t ++2* s, t, -* s /HMF PE /-HMF *.*3 ppm + p.0 3, +331, Versteeg, C., Rombouts, F.M., Spaansen, C.H. and Pilnik, W., Thermostability and orange juice cloud destabilizing properties of multiple pectinesterase from orange. J. Food Sci../, (+32*). - Cameron, R.G. and Grohmann, K. Partial purification and thermal characterization of pectinmethylesterase from red grapefruit finisher pulp. J. Food Sci. 0*, 2,+2,/ (+33/).. Cameron, R.G. and Grohmann, K.. Purification and characterization of a thermally tolerant pectinmethylesterase from a commercial Valencia Fresh Frozen Orange Juice. J. Agric. Food Chem...,./2.0, (+330). / M. Corredig and L. Wicker. Juice Clarification by Thermostable Fractions of Marsh Grapefruit Pectinmethylesterase. J. Food Science. 01, (,**,). 0 Crelier S, Robert M-C. and Juillerat M-A., E#ect of a High Pressure Treatment on the Texture and Enzyme Activities of Selected Vegetables.Adv Hig Speed Press Biosci Biotecno (+333). 1 Kunihiko Uemura and Seiichiro Isobe, Developing a new apparatus for inactivating Escherichia coli in saline water with high electric field AC. J. Food Engineering. /-,,*-,*1 (,**,). 2 Kunihiko Uemura and Seiichiro Isobe, Developing a new apparatus for inactivating Bacillus subtilis spore in orange juice with a high electric field AC under pressurized conditions. J. Food Engineering. /0, -,/-,3 (,**-). 3 Kimball DA. Citrus processing-quality control and technology. New York : Van Nostrand Reinhold. 10/, +*,,.- (+33+). +2 +* ,/
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