Results 241 to 250 of about 41,105,332 (294)

Curcumin loading and colon release of pectin gel beads: Effect of different de-esterification method

Food Chemistry, 2022
Low methoxyl citrus pectin (LMP) de-esterified from high hydrostatic pressure assisted enzymatic (HHP-pectin) and two other traditional methods was characterized, and curcumin-pectin calcium gel beads were prepared to study curcumin-loading and colon-targeted delivery abilities.
Ran, Cai, Siyu, Pan, Ruoxuan, Li, Xiaoyun, Xu, Siyi, Pan, Fengxia, Liu   +5 more
openaire   +2 more sources

Transacylation and De-esterification Reactions of Pectin As Catalyzed by Pectinesterases from Tomato and Citrus

Journal of Agricultural and Food Chemistry, 2003
The optimal conditions for the de-esterification reaction of tomato pectinesterase (PE) and citrus PE was 0.1-0.2 M NaCl and at pH 7.5-8.5, 65 degrees C, almost identical to those for the transacylation reaction as observed by turbidity (absorbance at 400 nm) change.
Jean-Yu, Hwang, Ching-Wen, Lee, Ming-Chang, Wu, Hung-Min, Chang   +3 more
openaire   +2 more sources

Novel chemoselective de-esterification of esters of polyacetoxy aromatic acids by lipases

Tetrahedron, 1997
Abstract Candida cylindracea lipase (CCL) and porcine pancreatic lipase (PPL) have been used for deacetylation of peracetates of methyl and ethyl esters of six different polyphenolic acids in organic solvents. Exclusive de-esterification of the ester groups derived from the phenolic hydroxy and aliphatic acid over the ester group of the aromatic ...
Parmar, Virinder S., Kumar, Ajay, Bisht, Kirpal S., Mukherjee, Shubhasish, Prasad, Ashok K., Sharma, Sunil K., Wengel, Jesper, Olsen, Carl Erik   +7 more
openaire   +1 more source

De-esterification and sulfonation in spruce CTMP: Effects on pulp and paper properties

Holzforschung, 2006
Abstract De-esterification and sulfonation reactions, which create new anionic groups in the middle lamella and primary wall layers, are the key chemical reactions in chemithermomechanical pulping. The effects of these reactions on the resulting fibre dimensions, refining energy demand, hand-sheet bulk and strength properties were assessed ...
Jonas Konn, Lari Vähäsalo, Andrey Pranovich, Bjarne Holmbom   +3 more
openaire   +1 more source

In‐situ pectin de‐esterification of alkali‐treated fruit waste materials

Journal of the Science of Food and Agriculture, 1989
AbstractWaste peel and pulp materials from orange, lime and mango fruits were treated with sodium carbonate which increased the pH and resulted in the de‐esterification of pectin in situ. Chemical and enzymic (pectinesterase) de‐esterification occurred in each of the treated fruit waste materials.
Karen King, Grenville Norton, John R Mitchell, John Caygill   +3 more
openaire   +1 more source

Carboxylesterase, a de-esterification enzyme, catalyzes the degradation of chlorimuron-ethyl in Rhodococcus erythropolis D310-1

Journal of Hazardous Materials, 2020
Microbial degradation is considered to be the most acceptable method for degradation of chlorimuron-ethyl, a typical long-term residual sulfonylurea herbicide, but the underlying mechanism at the genetic and biochemical levels is unclear. In this work, the genome sequence of the chlorimuron-ethyl-degrading bacterium Rhodococcus erythropolis D310-1 was ...
Hailian Zang, Hailan Wang, Lei Miao, Yi Cheng, Yuting Zhang, Yi Liu, Shanshan Sun, Yue Wang, Chunyan Li   +8 more
openaire   +2 more sources

De‐esterification pattern of Valencia orange pectinmethylesterases and characterization of modified pectins

Journal of the Science of Food and Agriculture, 2008
AbstractBACKGROUND: Pectinmethylesterase (PME, E.C. 1.1.11) isozymes from Valencia orange preparations with different specific activities were used to de‐esterify citrus and sugar beet pectins. Enzymatic modification offers the opportunity to create pectins of tailored functionality and gelling ability.RESULTS: Based on nuclear magnetic resonance ...
Hyoungill Lee, Josh Rivner, Jeffrey L Urbauer, Nissim Garti, Louise Wicker   +4 more
openaire   +1 more source

An Example of the Oxidative De-esterification of an Isopropyl Ester. Its Role in the Metabolism of the Herbicide Flampropisopropyl

Xenobiotica, 1978
1. Two mammalian metabolites of the herbicidal ester, flamprop-isopropyl (BARNON), have been characterized as products of omega-hydroxylation of the isopropoxycarbonyl grouping (-CO2 CHMe 2). 2. Hydroxylation at the methine group of this moiety, to afford an unstable lactol (-CO2C(OH)Me2) and thence the corresponding carboxylic acid also appears to ...
C T, Bedford, J V, Crayford, D H, Hutson, D E, Wiggins   +3 more
openaire   +2 more sources

Mode of De-esterification of Alkaline and Acidic Pectin Methyl Esterases at Different pH Conditions

Journal of Agricultural and Food Chemistry, 2006
Highly esterified citrus pectin was de-esterified at pH 4.5 and 8.0 by a fungal pectin methyl esterase (PME) that was shown to have an acidic isoelectric pH (pI) and an acidic pH optimum and by a plant PME that was characterized by an alkaline pI and an alkaline pH optimum.
Thomas, Duvetter, Ilse, Fraeye, Daniel N, Sila, Isabel, Verlent, Chantal, Smout, Marc, Hendrickx, Ann, Van Loey   +6 more
openaire   +2 more sources

Study of Lability and Kinetics of the Main Carotenoid Pigments of Red Pepper in the De-esterification Reaction

Journal of Agricultural and Food Chemistry, 1998
Different concentrations of potassium hydroxide in methanol were used to control the time required for complete de-esterification of the carotenoids present in paprika oleoresin, and the effectiveness of the overall process was determined. With concentrated solutions of potash, 20% and 30% (w/v), the reaction was completed in a shorter time but the ...
, Mínguez Mosquera MI, , Pérez Gálvez A   +1 more
openaire   +2 more sources