Results 171 to 180 of about 1,488 (201)

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
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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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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
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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
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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
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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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Incorporation of pectinmethylesterase in apple tissue either by soaking or by vacuum-impregnation

Enzyme and Microbial Technology, 2006
The penetration of an exogenous Aspergillus niger pectinmethylesterase added by soaking or by vacuum-impregnation in apple cubes was examined by three different methods. The enzyme activity was first quantitatively assayed in different concentric zones of 1.5 cm apple cubes.
Guillemin, Anne, Degraeve, Pascal, Guillon, Fabienne, Lahaye, Marc, Saurel, Rémi   +4 more
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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
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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
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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
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