Results 161 to 170 of about 565 (186)

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
openaire   +1 more source

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

Pectinmethylesterase Modification to Produce Charge Modified Citrus Pectin

, 2006
Yookyung Kim, Louise Wicker
openaire   +2 more sources

Modification of pectin by pectinmethylesterase and the role in stability of juice beverages

Food Hydrocolloids, 2003
The colloidal stability of juices and pectin stabilized juice drinks depends in part on the charge and charge properties of pectins. The effect of pectinmethylesterases (PMEs) from Valencia juice sacs on the rate of clarification of citrus juice and modification of pectin are described in this study.
L Wicker, J.L Ackerley, J.L Hunter
openaire   +1 more source

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

Thermal resistance of tomato polygalacturonase and Pectinmethylesterase at physiological pH

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1997
The kinetic parameters of heat-induced inactivation of tomato fruit pectic enzymes in a partially purified form have been calculated. Polygalacturonase I (PGI), polygalacturonase II (PGII) and pectinmethylesterase (PME) were separated by means of gel permeation chromatography and their thermoresistance in 50 mM citrate buffer, pH 4.0, 0.4 M NaCl ...
Pascual Lopez, Ana Cristina Sanchez, Antonio Vercet, J. Burgos   +3 more
openaire   +1 more source

Use of pectinmethylesterase and calcium in osmotic dehydration and osmodehydrofreezing of strawberries

European Food Research and Technology, 2007
Strawberry samples of two varieties (Camarosa and Elsanta) were dehydrated using different osmotic solutions (60% glucose, fructose, sucrose and raftilose) and subsequently frozen by rapid and high-pressure shift freezing (HPSF). The effect of pectinmethylesterase (PME) and calcium (Ca++) added to the osmotic solutions on several compositional ...
Sandy Van Buggenhout, Tara Grauwet, Ann Van Loey, Marc Hendrickx   +3 more
openaire   +1 more source

Comparative Study of the Inactivation Kinetics of Pectinmethylesterase in Tomato Juice and Purified Form

Biotechnology Progress, 2002
Abstract Pectinmethylesterase (PME) extracted from tomato fruit was purified by affinity chromatography. A single peak of PME activity was observed, presenting a molar mass of 33.6 kDa, an isoelectric point higher than 9.3, and an optimal temperature and pH for activity of 55 °C and 8.0, respectively.
Diana, Fachin, Ann M, Van Loey, Binh, Ly Nguyen, Isabel, Verlent, Indrawati, Indrawati, Marc E, Hendrickx   +5 more
openaire   +2 more sources

Vacuum Infusion of Citrus Pectinmethylesterase and Calcium Effects on Firmness of Peaches

Journal of Food Science, 1991
ABSTRACT Vacuum infiltration of Majestic peaches ( Prunus persica ) for 1 hr with a solution of Marsh grapefruit pectinmethylesterase (PME) containing 100 mg/L CaCl 2 significantly increased firmness of canned peaches. Mean firmness of
H. JAVERI, R. TOLEDO, L. WICKER
openaire   +1 more source

Role of Cations in the Catalysis of Thermostable Pectinmethylesterase Extracted from Marsh Grapefruit Pulp

Journal of Agricultural and Food Chemistry, 2000
The de-esterification of high methoxyl pectin by thermostable pectinmethylesterase (TS-PME) from Marsh grapefruit was studied at pH 7.5, in a temperature range between 25 degrees and 50 degrees C and in the presence of various cations. Arrhenius plots were constructed for CaCl(2) (5 to 20 mM), SrCl(2) (5 to 20 mM), and spermidine (2.5 to 10 mM) added ...
M, Corredig, L, Wicker
openaire   +2 more sources