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KMID : 1007520030120020187
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Food Science and Biotechnology
2003 Volume.12 No. 2 p.187 ~ p.190
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Pectinmethylesterase Extraction from Jicama
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Marti´nez, N. A.
Rodri´guez, J. G./Aguilar, C. N./Montan-e´z, J. C./Hours, R. A./Contreras-Esquivel, J. C.
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Abstract
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Optimal conditions for the extraction of pecinmethylesterase from jicama (pachyrhizus erosus (L.) Urban) roots have been established. A factorial design with three independent variables was applied in this study as method for enzyme extraction in which the variables were extracting solution (NaCl), incubation time and pH. All factors influenced the extraction process of pectinmethylesterase from jicama roots. The maximum enzyme extraction was obtained by using 1.5 M NaCl concentration, pH 7.0 and at 8-hrs incubation time.
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