Pectinmethylesterase - Open Access .click

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Influence of environmental conditions on thermal stability of recombinant Aspergillus aculeatus pectinmethylesterase

Food Chemistry, 2008
Abstract The thermal stability of purified recombinant Aspergillus aculeatus pectinmethylesterase (PME) in different media was studied. The influence of pH, ionic strength and additives (salts and polyols) was evaluated. At pH 5.0 and a high ionic strength (0.50 M), the enzyme showed a high thermostability (inactivation at temperatures ⩾60 °C ...
Lucía Plaza +5 more
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Partial Purification and Thermal Characterization of Pectinmethylesterase from Red Grapefruit Finisher Pulp

Journal of Food Science, 1995
ABSTRACT Four forms of pectinmethylesterase have been partially purified from red grapefruit finisher pulp by chromatography on Heparin‐Sepharose CL‐6B. Three forms bound to the heparin‐sepharose and could be eluted with a sodium chloride gradient. One form (RGPME3) exhibited high thermal stability retaining 66.7%
RANDALL G. CAMERON, KAREL GROHMANN
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pectinmethylesterase, n.

2023
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Pectinmethylesterase Modification to Produce Charge Modified Citrus Pectin

2006
Yookyung Kim, Louise Wicker
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Pectinmethylesterase activity heterogeneity in apricot fruit

2015
Ribas-Agusti, Albert +3 more
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Behaviour of pectinmethylesterases in pectic gels

2008
Slalov, Anton +5 more
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Stability of Juice Beverages as Affected by Pectinmethylesterase

2003
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Effect of combined high pressure and mild heat on carrot pectinmethylesterase activity.

Communications in agricultural and applied biological sciences, 2005
Daniel, Sila +5 more
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