Results 151 to 160 of about 565 (186)

Purification and characterisation of two pectinmethylesterase from persimmon (Diospyros kaki)

Journal of the Science of Food and Agriculture, 1997
Two pectinmethylesterase isoforms, PME I and PME II, have been separated and purified from persimmon using chromatography techniques. Both isoforms presented differences in molecular weight (PME I: 51 kDa, PME II: 30 kDa), isoelectric point (PME I: 8-4, PME II: 6-9) and K(m) values (PME I: 54 μg ml-1, PME II: 31 μg ml-1). They differed in their optimum
Jesus Alonso
exaly   +3 more sources

Screening of supports for the immobilization of pectinmethylesterase from acerola(Malpighia glabra L)

Journal of Chemical Technology and Biotechnology, 2004
A partially purified extract of pectinmethylesterase (PME) from acerola fruit was immobilized on various supports: glass, celite, chrysotile, agarose, concanavalin A Sepharose 4B, egg shell, polyacrylamide and gelatin.
Sandra Aparecida De Assis, Pedro Fernandes, Bruno S Ferreira   +2 more
exaly   +2 more sources

Comparison of enzymatic de-esterification of strawberry and apple pectin at elevated pressure by fungal pectinmethylesterase

Innovative Food Science and Emerging Technologies, 2007
Water soluble pectin was isolated from strawberries. Sugar composition, degree of esterification and molar mass were compared with commercial apple pectin.
Ilse Fraeye, Thomas Duvetter, Isabel Verlent   +2 more
exaly   +2 more sources

Thermal and high-pressure stability of purified polygalacturonase and pectinmethylesterase from four different tomato processing varieties

Food Research International, 2006
Polygalacturonase (PG) and pectinmethylesterase (PME) were extracted and purified from four tomato varieties (Galeon, Malpica, Perfectpeel and Soto) used in the processing industry.
Dolores Rodrigo, Elke Clynen, Liliane Schoofs   +2 more
exaly   +2 more sources

Partial purification, heat stability and kinetic characterization of the pectinmethylesterase from Brazilian guava, Paluma cultivars

Food Chemistry, 2006
Pectinmethylesterase (PME) was extracted from guava fruit (Psidium guajava L.), cultivar Paluma, by 70% ammonium sulphate saturation and partially purified by gel filtration on Sephadex G100.
Baldochi, D., Oliveira, OMMF, Tadiotti, A. C., Leite, KMDC   +3 more
exaly   +2 more sources

Pectinmethylesterase inactivation by bubbling with N2

Biotechnology Techniques, 1998
The half-life of pectinmethylesterase decreased from 8.5 h in an aqueous solution to 3.5 h when 100 mL/N2 min−1 was bubbled through it at 50°C. Inactivation strongly depended on the pH and the ionic strength and was enhanced at a pH close to the pI of the enzyme.
Mylène Caussette, Alain Gaunand, Henri Planche, Sophie Colombié, Pierre Monsan, Brigitte Lindet   +5 more
openaire   +1 more source

Clarification of Juice by Thermolabile Valencia Pectinmethylesterase Is Accelerated by Cations

Journal of Agricultural and Food Chemistry, 2002
Pectinmethylesterase (PME) was isolated from Valencia orange pulp and added to reconstituted juice at 1.2 units/mL of juice in the presence or absence of cations at 4.2 or 16.7 mM. The percent transmittance (%T) of control juices with no added PME or cation did not clarify.
L, Wicker, J L, Ackerley, M, Corredig
openaire   +2 more sources

Inactivation of Heat-Resistant Pectinmethylesterase from Orange by Manothermosonication

Journal of Agricultural and Food Chemistry, 1999
Pectinmethylesterase of navel oranges shows two fractions greatly differing in thermostability. The most thermostable fraction accounts for approximately 10% of total activity. The thermal inactivation of this fraction follows first-order kinetics both in 5 mM, pH 3.5, citrate buffer and in orange juice at the same pH, showing a z value of 5.1 degrees ...
A, Vercet, P, Lopez, J, Burgos
openaire   +2 more sources

Separation of Thermostable Pectinmethylesterase from Marsh Grapefruit Pulp

Journal of Agricultural and Food Chemistry, 2000
A rapid, ion-exchange method that isolates thermostable pectinmethylesterase (TS-PME) from Marsh grapefruit pulp is presented. TS-PME was selectively extracted with 1 M NaCl and equilibrated at low pH (3.1 +/- 0.04). After dilution to a final concentration of 50 mM acetate buffer, pH 5.5, and 0.1, 0.25, or 0.5 M NaCl, the extract was applied to an ion ...
M, Corredig, W, Kerr, L, Wicker
openaire   +2 more sources

A Pectinmethylesterase Gene Associated with a Heat-Stable Extract from Citrus

Journal of Agricultural and Food Chemistry, 2002
A putative thermostable pectinmethylesterase (TSPME) protein of 36 kDa was isolated from heat-treated citrus finisher pulp. After purification and partial sequencing of the protein, a reverse genetic approach was used to obtain the complete genomic sequence of a new pectinmethylesterase (PME) gene, CsPME4, from Citrus sinensis (L.) Osb. cv.
Covadonga R, Arias, Jacqueline K, Burns
openaire   +2 more sources