Results 251 to 260 of about 41,105,332 (294)

Kinetics of the Pectin Methylesterase Catalyzed De‐Esterification of Pectin in Frozen Food Model Systems

Biotechnology Progress, 2002
Abstract The pectin methylesterase (PME) catalyzed de‐esterification of pectin was studied in four frozen food model systems based on sucrose, fructose, maltodextrin, and carboxymethylcellulose (CMC) in a temperature range from –24 to 20 °C, with the aim of elucidating the applicability of the theory of “food ...
Netsanet Shiferaw, Terefe, Marc, Hendrickx   +1 more
openaire   +2 more sources

De‐esterification of pectin by alkali, plant and fungal pectinmethylesterases and effect on molecular weight

Journal of the Science of Food and Agriculture, 2005
AbstractCommercial high methoxyl pectin was de‐esterified using chemical saponification or by pectinmethylesterases. A commercial fungal pectin methyl esterase (PME) (EC 3.1.1.11), free of polygalacturonase, or a citrus Valencia PME was used to de‐esterify pectin enzymatically to a targeted degree of esterification.
Janice L Hunter, Louise Wicker
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[Study on alkaline hydrolysis of polyglutamate for de-esterification].

Sheng wu yi xue gong cheng xue za zhi = Journal of biomedical engineering = Shengwu yixue gongchengxue zazhi, 2002
This paper reports the alkaline hydrolysis of poly(methyl glutamate), poly (benzyl glutamate) and copoly(methyl glutamate-benzyl glutamate-glutamic acid) for de-esterification. The results showed that in this process of alkaline hydrolysis the demethylation of poly(methyl glutamate) was faster, but debenzylation of poly(benzyl glutamate) was hardly ...
S, Pan, Q, Wang
openaire   +1 more source

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
openaire   +1 more source

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
openaire   +2 more sources

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
openaire   +2 more sources

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
openaire   +3 more sources

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
openaire   +1 more source

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
openaire   +1 more source

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
openaire   +2 more sources