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  • 1
    Electronic Resource
    Electronic Resource
    Floc Formation and Changes in Serum Soluble Cloud Components of Fresh Valencia Orange Juice (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The pH of pulp-free juice (PFJ) from Valencia oranges was adjusted, ultracentrifuged to produce serum (UCS) and pellet (UCP), and stored at 4 °C for 11d. The UCS and PFJ had no pectinmethylesterase (PME) activity. Floc (UCF) in the UCS appeared at the same time as the %T increase in PFJ. Presumptively, PME peptides at 13-, 20-, 27-, and 36-kDa were in UCF and UCP. The UCS had no protein. Soluble (in UCS) and insoluble (in PFJ) proteins are involved in clarification. Steric stabilization and charge repulsion at pH 7 delays clarification. Increased charge, loss of steric stabilization, and loss of charge repulsion of juices readjusted from pH 7 to natural pH led to accelerated clarification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09619.x
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  • 2
    Electronic Resource
    Electronic Resource
    Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork Loins (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Whole, boneless pork loins were needle-injected to a final concentration of up to 1.5% NaCl and/or 0.45% sodium tripolyphosphate (STPP) in a 4 × 4 factorial, randomized, complete block design. Percent weight gain, internal meat pH, purge loss, final product yield, cook loss, Warner-Bratzler shear, expressible moisture, and total moisture were determined. Response surface methodology was employed to create regression models and identify optimum ingredient parameters for each characteristic. NaCl and STPP improved weight gain, purge, final product yield, and moisture content. Predicted Warner-Bratzler shear was reduced approximately 50%. A salt-phosphate interaction was observed for weight gain, purge, cook loss, and expressible moisture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12278.x
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  • 3
    Electronic Resource
    Electronic Resource
    POSTHARVEST CHANGES OF PECTIC SUBSTANCES IN CHILLED PEACHES (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 16 (1992), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Red Globe peaches were harvested at the threshold-mature stage and either stored at OC after preripening at 20C for 48 h or stored directly at 2C. Total pectin increased from 7.49 mg/g fresh weight in the threshold-mature sample to 10.21 mg/g in pre-ripened fruit stored at OC and 12.83 mg/g in fruits stored directly at 2C. Depending on extraction and storage protocol, between 26% and 73% of total pectin was solubilized. Chelator-soluble fractions had a low degree of esterification (DE ca. 20%), whereas other fractions were highly methylated (DE ca. 56% to 74%). Average DE did not vary between samples. DEAE-cellulose chromatography revealed an uneven distribution of methoxyl groups. Two prominent peaks were observed in chromatograms of chelator-soluble extracts from threshold-mature fruit and fruit stored directly at 2C. One peak was observed in chelator-soluble pectin from preripened fruit stored at OC.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1992.tb00430.x
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  • 4
    Electronic Resource
    Electronic Resource
    PARTIAL PURIFICATION AND CHARACTERIZATION OF PEACH PECTINESTERASE (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 15 (1991), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pectinesterase (EC 3.1.1.11) was extracted from peaches (Prunus persica) and partially purified by preparative free solution isoelectric focusing. On SDS-PAGE gels, protein bands at 36.3 and 33.9 kilodaltons represented the major bands; minor bands were observed at 108.4, 40.7, and 17.0 kilodaltons. The pH optimum for pectinesterase activity in the partially purified extract was 8.0. The enzyme was stable at 30°C for 30 min between pH values of 5 and 8. Peach pectinesterase is stable when heated at 55°C for 5 min in 0.1 M NaCl, 50 mM sodium phosphate, pH 7, buffer. However, residual activity decreased to 23% of 65°C for 5 min and was inactivated at 70°C for 5 min. The energy of activation of peach pectinesterase was determined to be 34, 600 J/mol °K. The Q10 between 30°C and 60°C was estimated to be 1.5–1.6.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1991.tb00159.x
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  • 5
    Electronic Resource
    Electronic Resource
    Thermal Transitions in Myosin-ANS Fluorescence and Gel Rigidity (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thermal transitions (Tr) in myosin were monitored during constant rate heating with a thermal scanning rigidity monitor (TSRM) and a fluorescent probe, 1-anilino-naphthalene-8-sulfonate (ANS). The Tr values from fluorescent probe measurements were 37°C, 44°C, and 44°C for tilapia, rabbit, and chicken myosin-ANS, respectively. Three Tr values at 43°, 49°C, and 55°C were observed in TSRM measurements of tilapia myosin gelation, whereas a single Tr was observed in rabbit and chicken gelation at 48°C and 49°C, respecitvely. In tilapia myosin, KCl concentration and pH significantly influenced the TSRM but not the fluorescence thermograms. These results indicated that a prerequisite change occurred in the hydrophobic character of myosin just prior to the onset of gelation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13854.x
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  • 6
    Electronic Resource
    Electronic Resource
    Interactions of (β-Lactoglobulin and High-methoxyl Pectins in Acidified Systems (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The interactions that occur when β-lactoglobulin (β-lg) is mixed with a high-methoxyl pectin (HMP) and a modified pectin (mHMP, modified using plant pectinesterase) were examined at pH 3.8. Whereas soluble aggregates formed in β-lg-HMP, β-lg-mHMP precipitated upon mixing. β-lg-HMP mixtures showed soluble aggregates with larger hydrodynamic diameters when heated at 65°C than when heated at 90°C. β-lg-HMP mixtures adjusted to pH 6.0 after heating showed that the aggregates formed at 65°C could be dissociated, but the complexes were not reversible after heating at 90°C. A similar effect also was observed when resuspending the°-lg-mHMP precipitates at pH 6.0. The behavior of the 2 pectins was attributed to their differences in charge distribution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb12312.x
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  • 7
    Electronic Resource
    Electronic Resource
    Clarification of Citrus Juice is Influenced by Specific Activity of Thermolabile Pectinmethylesterase and Inactive PME-Pectin Complexes (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Thermolabile pectinmethylesterase (PME) from Valencia orange pulp was extracted, partially purified by cation exchange chromatography (IEX), and added to reconstituted orange juice at 2 units/ml. Of the juices that clarified, %T increased, cloud particle size increased and % degree of esterification (DE) decreased in the 15 d storage study. The rate of clarification was most rapid for juices with added PME extracts that never bound Hi-Trap SP and contained 36 and 27 kDa peptide, intermediate for crude extracts of PME not applied to IEX, and lowest for PME extracts that bound Hi-Trap SP and contained 36 and 13 kDa peptide. These results suggest that PME-pectin complexes and low peptides moderate PME activity and juice clarification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08771.x
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  • 8
    Electronic Resource
    Electronic Resource
    Juice Clarification by Thermostable Fractions of Marsh Grapefruit Pectinmethylesterase (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Orange juice clarification by thermostable pectinmethylesterase (TS-PME), isolated from grapefruit pulp by ammonium sulfate precipitation, and ion-exchange and affinity chromatography was investigated. TSPME, having different specific activities, induced different clarification behavior of reconstituted orange juice at 2 units/ml. Based on percent transmittance, TS-PME fraction with the lower specific activity clarified juices earlier than TS-PME at higher specific activity. Particle size distribution of the cloud-soluble fraction showed that TS-PME increased the average particle size from 0.7 μm to 1 mm and maintained a monomodal distribution. After 27 d of storage at 4 °C, samples of clarified juice still showed a large population of small cloud particles when measured by diffraction light scattering.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08702.x
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  • 9
    Electronic Resource
    Electronic Resource
    Inorganic Cations and Polyamines Moderate Pectinesterase Activity (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Inorganic and organic cations influenced pectinesterase (PE) activity and solubilization from Marsh grapefruit pulp. Activity increased to 281%, 183%, and 130% with lead acetate (6.8 mM), ferric chloride (0.2 mM), and calcium chloride (20 mM), respectively. The polyamines, putrescine, spermidine, and spermine had negligible stimulating effect. All cations tested inhibited PE activity at higher concentrations. Solubilization of total PE was decreased and thermostable PE (TS-PE) was not affected by polyamines. There was a progressive decline in total PE activity above 1.6 mM spermidine, 7.6 mM putrescine and 20.0 mM spermine. Loss of activity upon solubilization suggests that the TL-PE-pectate complex stabilized TL-PE. No change in TS-PE activity suggests that it may be bound with greater affinity, physically entrapped, or non-electrostatically bound.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb03979.x
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  • 10
    Electronic Resource
    Electronic Resource
    Total and Thermostable Pectinesterases in Citrus Juices (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Grapefruits, tangerines and several orange cultivars were evaluated for total and thermostable pectinesterase (TS-PE) activity. Juices were extracted with a Fresh'n SqueezeTM Multi Fruit Juicer. Variation in total pectinesterase (PE) and TS-PE was not significantly different between cultivars. No significant contribution by traditional quality control parameters (%pulp, °Brix, % acid, pH), to total PE or TS-PE was observed. Positive correlations were observed between TS-PE and total PE, when expressed on a pulp (0.669) or soluble solids (0.624) basis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14198.x
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