The use of commercial pectinase in fruit juice industry. Part I: viscosimetric determination of enzyme activity
Тип публикации: Journal Article
Дата публикации: 1999-08-01
scimago Q1
wos Q1
БС1
SJR: 1.159
CiteScore: 11.8
Impact factor: 5.8
ISSN: 02608774, 18735770
Food Science
Краткое описание
The kinetics of commercial pectinase, Pectinex Ultra SP-L, in a batch reactor was studied. The change in viscosity of pectin solution was followed by an enzymatic assay to determine pectolytic activity of the enzyme preparation. The pectolytic activity of Pectinex Ultra SP-L was measured at pH 3.5 and 35°C and found to be 0.025 pectin % (w/v)/sec/enzyme % (v/v). The Michaelis-Menten constant (Km) of enzyme preparation was found to be 1.137 pectin % (w/v). The temperature dependence of the reaction rate was obeying the Arrhenius Law. The activation energy of the biochemical reaction catalysed by commercial pectinase was calculated as 9.316 kcal mol−1.
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ГОСТ
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Mutlu M. et al. The use of commercial pectinase in fruit juice industry. Part I: viscosimetric determination of enzyme activity // Journal of Food Engineering. 1999. Vol. 41. No. 3-4. pp. 147-150.
ГОСТ со всеми авторами (до 50)
Скопировать
Mutlu M., Sarioglu K., Demir N., ERCAN M. T., Acar J. The use of commercial pectinase in fruit juice industry. Part I: viscosimetric determination of enzyme activity // Journal of Food Engineering. 1999. Vol. 41. No. 3-4. pp. 147-150.
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RIS
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TY - JOUR
DO - 10.1016/s0260-8774(99)00088-6
UR - https://doi.org/10.1016/s0260-8774(99)00088-6
TI - The use of commercial pectinase in fruit juice industry. Part I: viscosimetric determination of enzyme activity
T2 - Journal of Food Engineering
AU - Mutlu, Mehmet
AU - Sarioglu, Kemal
AU - Demir, Nilay
AU - ERCAN, MERAL T.
AU - Acar, Jale
PY - 1999
DA - 1999/08/01
PB - Elsevier
SP - 147-150
IS - 3-4
VL - 41
SN - 0260-8774
SN - 1873-5770
ER -
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BibTex (до 50 авторов)
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@article{1999_Mutlu,
author = {Mehmet Mutlu and Kemal Sarioglu and Nilay Demir and MERAL T. ERCAN and Jale Acar},
title = {The use of commercial pectinase in fruit juice industry. Part I: viscosimetric determination of enzyme activity},
journal = {Journal of Food Engineering},
year = {1999},
volume = {41},
publisher = {Elsevier},
month = {aug},
url = {https://doi.org/10.1016/s0260-8774(99)00088-6},
number = {3-4},
pages = {147--150},
doi = {10.1016/s0260-8774(99)00088-6}
}
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MLA
Скопировать
Mutlu, Mehmet, et al. “The use of commercial pectinase in fruit juice industry. Part I: viscosimetric determination of enzyme activity.” Journal of Food Engineering, vol. 41, no. 3-4, Aug. 1999, pp. 147-150. https://doi.org/10.1016/s0260-8774(99)00088-6.