Results 161 to 170 of about 1,488 (201)
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Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness
Journal of Food Science, 2005ABSTRACT Strawberry halves were pretreated with fungal pectinmethylesterase (PME) and calcium chloride using, respectively, passive osmotic infusion, vacuum‐assisted infusion, and pressure‐assisted infusion with the aim to improve the firmness.
Ilse Fraeye +2 more
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Pectinmethylesterase affects the flow behavior of orange pulp
Journal of Food Science, 2021Abstract In the orange juice industry, pulp (ruptured juice sacs) is separated from the juice after extraction and pasteurized separately before blending back with juice or sold for other food applications.
Xuan Li, José I. Reyes‐De‐Corcuera
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Pectinmethylesterase inactivation by bubbling with N2
Biotechnology Techniques, 1998The 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 +5 more
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Clarification of Juice by Thermolabile Valencia Pectinmethylesterase Is Accelerated by Cations
Journal of Agricultural and Food Chemistry, 2002Pectinmethylesterase (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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Inactivation of Heat-Resistant Pectinmethylesterase from Orange by Manothermosonication
Journal of Agricultural and Food Chemistry, 1999Pectinmethylesterase 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
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Separation of Thermostable Pectinmethylesterase from Marsh Grapefruit Pulp
Journal of Agricultural and Food Chemistry, 2000A 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
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Pectin from Passion Fruit Fiber and Its Modification by Pectinmethylesterase
Preventive Nutrition and Food Science, 2010Passion fruit fiber pectin gels represent a new alternative pectin source with potential for food and non-food applications on a commercial scale. Pectic polysaccharides were extracted from passion fruit (Passiflora edulis) fiber using citric acid as a clean catalyst and autoclaved for 20 to 60 min at $121^{circ}C$.
Contreras-Esquivel, Juan Carlos +5 more
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A Pectinmethylesterase Gene Associated with a Heat-Stable Extract from Citrus
Journal of Agricultural and Food Chemistry, 2002A 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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Pectinmethylesterase in Fusarium-infected susceptible tomato plants
Physiological Plant Pathology, 1973Abstract 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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Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity Staining
Journal of Food Science, 2004ABSTRACT: 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
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