The presence of pectin methylesterase in cacao pulp

descriptionPublicationkeyboard_double_arrow_right Article 01 Apr 1973 English Publisher:Springer Science and Business Media LLCJournal:Experientia, volume 29, pages 421-421 (issn: 0014-4754, eissn: 1420-9071,

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Authors: W, Gamble;

doi: 10.1007/bf01926756

pmid: 4708328

The presence of pectin methylesterase in cacao pulp

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Abstract

Die Pektin-Methylesterase wurde aus Kakaofruchtfleisch (Amazon) isoliert und teilweise gereinigt, wobei die Fermentaktivitat sich mit zunehmender Reife der Kakaobohne erhohte.

Related Organizations

Kwame Nkrumah University of Science and Technology
Ghana

Keywords

Cacao, Time Factors, Hydrolysis, Fermentation, Esterases, Chemical Precipitation, Pectins, Centrifugation, Hydrogen-Ion Concentration

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