Results 161 to 170 of about 1,463 (189)

Pectinmethylesterase in Fusarium-infected susceptible tomato plants

Physiological Plant Pathology, 1973
Abstract A method is described for separating fungal and host pectinmethylesterase from tomato plants infected with Fusarium oxysporum f. lycopersici. The results obtained, supported by studies on the effect of detergent and pH on the activity of enzyme from infected plants, show that, at least at later stages of infection, there is a large increase ...
P. Langcake, P.M. Bratt, R.B. Drysdale
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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
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High-pressure homogenization of orange juice to inactivate pectinmethylesterase

Innovative Food Science & Emerging Technologies, 2009
Abstract A homogenizer was used to treat orange juice at five pressures (0–250 MPa) and three initial temperatures (22, 35 and 45 °C). A maximum of five passes for the selected conditions were used to process orange juice. Pectinmethylesterase (PME) activity, microbial load, cloudy appearance, and vitamin C were evaluated in just squeezed and ...
J. Welti-Chanes, C.E. Ochoa-Velasco, J.Á. Guerrero-Beltrán   +2 more
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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
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Persimmon Pectinmethylesterase: Extraction and Variation during Ripening

Journal of Food Science, 1985
ABSTRACT The optimum conditions for the extraction of pectinmethylesterase (PME) from persimmon fruit ( Diospyros kaki cv. Taubaté) were found to be: 1.6M NaCl + 1% (v/v) Triton X‐100 + 5% (w/v) bovine serum albumin (BSA) for astringent fruit and 0.2M NaCl for nonastringent ...
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Immobilization of pectinmethylesterase from acerola (Malpighia glabra L.) in porous silica

Biotechnology Letters, 2003
The total and partially purified enzyme pectinmethylesterase from acerola fruit was covalently immobilized on porous silica particles. These efficiency values were 114% for the total PME and 351% for the partially purified PME. In both forms the immobilization resulted in compounds with high thermal stability.
de Assis, S. A., Trevisan, H. C., Mascarenhas, O. M., Oliveira, F.   +3 more
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Juice Clarification by Thermostable Fractions of Marsh Grapefruit Pectinmethylesterase

Journal of Food Science, 2002
ABSTRACT: Orange juice clarification by thermostable pectinmethylesterase (TS‐PME), isolated from grapefruit pulp by ammonium sulfate precipitation, and ion‐exchange and affinity chromatography was investigated.
M. Corredig, L. Wicker
openaire   +1 more source

Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin

Food Chemistry, 2004
Abstract The optimum conditions for the production of low methoxyl pectin using pectinmethylesterase (PME) from acerola (Malpighia glabra L.), immobilized in gelatin, have been established by factorial design and response surface methodology. In the case of the free enzyme, the optimum conditions for activity, within ranges adequate for food ...
de Assis, S. A., Ferreira, B. S., Fernandes, P., Guaglianoni, D. G., Cabral, JMS, Oliveira, OMMF   +5 more
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High‐Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation

Journal of Food Science, 2001
ABSTRACT: A kinetic study of pectinmethylesterase (PME) inactivation in orange juice was conducted. Juice samples were subjected to combinations of high pressure (400, 500, 600 MPa) and thermal (25, 37.5, 50 °C) treatments for various time periods.
U. Nienaber, T.H. Shellhammer
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Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity Staining

Journal of Food Science, 2004
ABSTRACT: Strawberry halves were infused with Valencia orange pectinmethylesterase (PME) under vacuum for 15 min at room temperature. Fruits were blotted onto pectin paper and stained for activity. Activity of PME‐infused fruit was about twice (0.36 unit/mL or 0.86 unit/mg protein) that of noninfused control (0 ...
P. B ANJONGSINSIRI, J. KENNEY, L. WICKER
openaire   +1 more source