SEARCH

SEARCH BY CITATION

FilenameFormatSizeDescription
ijfs12043-sup-0001-figS1-S2.docWord document73K

Figure S1. (a) Effect of acids on the enzyme activity. The assay solution 1.0 mL contained 0.4 mm substrate, 0.45 lg of pure enzyme in 0.5 m sodium phosphate buffer pH 7.0 and different concentration of citric acid (○), tartaric acid (●) at 60 °C. (b) Effect of glucose, rhamnose and glycosides on the enzyme activity. The assay solution 1.0 mL contained 0.4 mm substrate, 0.45 lg of pure enzyme in 0.5 m sodium phosphate buffer pH 7.0 and different concentration of rhamnose (■), glucose (□), naringin (●) and hesperidin (○) at 60 °C..

Figure S2. Debittering of orange juice. (a) Control experiment 2.0 mL of clear orange juice was mixed with 2.0 mL of 0.5 m sodium phosphate buffer pH 7.0 at 60 °C, and A420 was read at the regular intervals of 20 min (□). (b) 20 lL of the enzyme stock 0.52 IU mL−1 was added to the first solution (■). (c) 20 lL of the enzyme was added to the 50% diluted first solution (○). (d) In 2.0 mL of 0.5% naringin solution in 0.5 m sodium phosphate buffer pH 7.0 at 60 °C was added 20 lL of the enzyme stock 0.52 IU mL−1, and A420 was read at the regular intervals of 20 min (●)..

ijfs12043-sup-0002-TableS1.docWord document26KTable S1 Effect of metal ions and EDTA on the activity of purified enzyme. The enzyme assay was carried out at 60 °C and pH 7.0.

Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.