Results 211 to 220 of about 26,772 (253)

Production of a low ester pectin by de-esterification of high ester citrus pectin

Carbohydrate Polymers, 1995
Abstract The kinetics of de-esterification of high ester citrus pectin, using aqueous hydrochloric acid (HCl) solution or treatment with a mixture of ammonia in isopropanol were studied with respect to changes in methyl ester groups, molecular weight, and the formation of acid amide groups.
S.A. El-Nawawi, Y.A. Heikal
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Methyl-esterification, de-esterification and gelation of pectins in the primary cell wall

1996
Abstract This paper deals with the enzymes controlling the extent and pattern of methylesterification in pectins within the primary walls of plant cells. It also reviews the consequences of methyl-esterification for gel formation within the cell wall and for the resistance of the wall to mechanical stress.
R. Goldberg, C. Morvan, A. Jauneau, M.C. Jarvis   +3 more
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Gelation of high-methoxy pectin by enzymic de-esterification in the presence of calcium ions: a preliminary evaluation

Carbohydrate Research, 2009
Cohesive gels have been obtained by de-esterification of 1.0wt% high-methoxy citrus pectin (degree of esterification approximately 68%) in the presence of Ca(2+) cations, using a commercial preparation (NovoShape) of fungal methyl esterase cloned from Aspergillus aculeatus.
Aileen B, O'Brien, Kevin, Philp, Edwin R, Morris   +2 more
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Effects of Cryostabilizers, Low Temperature, and Freezing on the Kinetics of the Pectin Methylesterase-Catalyzed De-esterification of Pectin

Journal of Agricultural and Food Chemistry, 2005
The kinetics of the pectin methylesterase (PME)-catalyzed de-esterification of pectin was studied at 25 degrees C in the presence of sucrose, fructose, maltodextrin (DE = 16.5-19.5), and carboxymethylcellulose at different concentrations and in the presence of maltodextrin and sucrose at different concentrations in a temperature range between +25 and ...
Netsanet Shiferaw, Terefe, Mulugeta Admasu, Delele, Ann, Van Loey, Marc, Hendrickx   +3 more
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Enzymatic deacylations of esterified saccharides—III. Comparison of de-esterifications by serum esterases from different sources

Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1989
1. 14C-labelled methyl 2,6-di-O-pivaloyl-alpha-D-glucopyranoside (1) was used as a substrate for esterases from rabbit, guinea pig, mouse, donkey, pig, horse, sheep and human sera. 2. Stepwise de-esterification of the diester substrate 1 occurred with rabbit, guinea pig and mouse serum. Data on time-course experiments and kinetic data are reported.
Tomić, Srđanka, Sesartić, Ljubica, Tomašić, Jelka   +2 more
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Comparison of enzymatic de-esterification of strawberry and apple pectin at elevated pressure by fungal pectinmethylesterase

Innovative Food Science & Emerging Technologies, 2007
Abstract Water soluble pectin was isolated from strawberries. Sugar composition, degree of esterification and molar mass were compared with commercial apple pectin. Both pectins were subjected to enzymatic de-esterification by recombinant Aspergillus aculeatus pectinmethylesterase (PME).
Ilse Fraeye, Thomas Duvetter, Isabel Verlent, Daniel Ndaka Sila, Marc Hendrickx, Ann Van Loey   +5 more
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Effects of pH on Chemical Stability and De-esterification of Fenoxaprop-ethyl by Purified Enzymes, Bacterial Extracts, and Soils

Journal of Agricultural and Food Chemistry, 2000
De-esterification is an initial step in the metabolism of certain herbicides, for example, fenoxaprop-ethyl [(+/-)-ethyl 2-[4-[(6-chloro-2-benzoxaolyl)oxy]phenoxy]propanoate] (FE). The ethyl-ester bond cleavage of FE to fenoxaprop acid (FA) by purified enzymes, crude bacterial enzyme preparations, and soils was investigated.
R M, Zablotowicz, R E, Hoagland, W J, Staddon, M A, Locke   +3 more
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Action pattern of Valencia orange PME de-esterification of high methoxyl pectin and characterization of modified pectins

Carbohydrate Research, 2005
Valencia pectinmethylesterase (PME) fractions, B-PME, containing 36 and 13 kDa protein bands and U-PME, containing a 36 and 27 kDa protein bands, were used to de-esterify original pectin (O-Pec) from 73% degree of esterification (%DE) to 63% (B-Pec) and 61% DE (U-Pec), respectively.
Yookyung, Kim, Quincy, Teng, Louise, Wicker   +2 more
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Enzymatic deacylations of esterified saccharides. II. De-esterifications of radiolabelled O-Acylglucopyranosides by mice serum and liver esterases

Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1987
1. 14C-Labelled methyl 2,6-di-O-pivaloyl-alpha-D-glucopyranoside (1) was used as a novel substrate for esterases from mouse serum and liver. 2. Stepwise de-esterification of the diester substrate 1 was achieved, and data on time-course experiments are reported. 3.
Tomašić, Jelka, Tomić-Pisarović, Srđanka, Treščec, Anđa   +2 more
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A study of factors affecting in‐situ De‐esterification of mango (Mangifera indica) pectin

Journal of the Science of Food and Agriculture, 1988
AbstractDe‐esterification of mango peel pectin in situ by the action of the enzyme pectinesterase (PE) has been investigated. The rate of enzymic deesterification was highest between pH 8.5 and 9.5 with chemical deesterification also being important.
Karen King, Grenville Norton, John R Mitchell, John Caygill   +3 more
openaire   +1 more source