Results 171 to 180 of about 1,463 (189)

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

Reciprocal Dependence between Pectinmethylesterase Gene Expression and Tobamovirus Reproduction Effectiveness in Nicotiana benthamiana

Doklady Biochemistry and Biophysics, 2004
The transport protein (TP) of tobacco mosaic virus (TMV) ensures intercellular transport of viral RNA through plasmodesms, apparently by interacting with the cell proteins of endoplasmic reticulum, cytoskeleton, and cell wall [1]. During the past years, several cell proteins that specifically interact with VTM TP have been identified.
Yu L, Dorokhov, E V, Skurat, O Yu, Frolova, T V, Gasanova, A A, Smirnov, S D, Zvereva, P A, Ivanov, N V, Ravin, L I, Zamchuk, I G, Atabekov   +9 more
openaire   +2 more sources

Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits

Journal of Food Science, 2003
ABSTRACT: Vacuum impregnation allows replacing the occluded air present in fruits by a solution. Apples, strawberries, and raspberries were infused in a solution of pectinmethylesterase (PME) and calcium chloride (CaCl 2 ) either by using this technology or by classical ...
Degraeve, Pascal, Saurel, R., Coutel, Y.
openaire   +2 more sources

Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

Journal of Food Science, 2005
ABSTRACT 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.
Thomas Duvetter, Ilse Fraeye, Tuyen Van Hoang, Sandy Van Buggenhout, Isabel Verlent, Chantal Smout, Ann Van Loey, Marc Hendrickx   +7 more
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

Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes

Food Engineering Reviews, 2017
High pressure can be applied for the inactivation of endogenous enzymes detrimental to fruit and vegetable products. One of the enzymes that affect the quality of fruits and vegetables is pectinmethylesterase (PME), responsible for cloud destabilization and consistency changes.
G. J. Katsaros, Z. S. Alexandrakis, P. S. Taoukis   +2 more
openaire   +1 more source

Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation

Journal of Food Engineering, 2005
Ultrasonic inactivation tests with tomato pectinmethylesterase (PME) were conducted at cavitation intensities in the range of 0.004–0.020 mg L min 1 (hydrogen peroxide yield rate) and at 50, 61, and 72 C. Thermal only tests at 50, 61, and 72 C were also conducted to delineate possible additive or synergistic effects. In thermal inactivation tests,
P. Raviyan, Z. Zhang, H. Feng
openaire   +1 more source

Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage

Food Chemistry, 2007
Methanol is an unwanted component in the production of spirit beverages. Its presence in grape pomace stored until distillation greatly affects the composition of the final product, which requires redistillation, modifying the aromatic characteristics of the distillate.
ZOCCA F, LOMOLINO, GIOVANNA, CURIONI, ANDREA, SPETTOLI P, LANTE, ANNA   +4 more
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De‐esterification pattern of Valencia orange pectinmethylesterases and characterization of modified pectins

Journal of the Science of Food and Agriculture, 2008
AbstractBACKGROUND: Pectinmethylesterase (PME, E.C. 1.1.11) isozymes from Valencia orange preparations with different specific activities were used to de‐esterify citrus and sugar beet pectins. Enzymatic modification offers the opportunity to create pectins of tailored functionality and gelling ability.RESULTS: Based on nuclear magnetic resonance ...
Hyoungill Lee, Josh Rivner, Jeffrey L Urbauer, Nissim Garti, Louise Wicker   +4 more
openaire   +1 more source

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