Isolation and characterization of pectinesterase from Valencia orange

Journal of Food Biochemistry

Volumn 21, Issue 3, 1997, Pages 309-333

  Hou, W N ^a   Jeong, Y ^b   Walker, B L ^b   Wei, C I ^b   Marshall, M R ^b  

^a Mokpo National University   (South Korea)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

VALENCIA;

EID: 0031478308     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.1997.tb00211.x     Document Type: Article

References (32)

1. AMORY, A., FOURY, F. and GOFFEAU, A. 1980. The purified plasma membrane ATPase of yeast Schizosacharomyces pombe forms a phosphorylated intermediate. J. Biol. Chem. 255, 9353-9357.
2. ATKINS, C.D. and ROUSE, A.H. 1953. Time-temperature relationship for heat inactivation of pectinesterase in citrus juices. Food Technol. 7(12), 489-491.
3. BORDIER, C. 1981. Phase separation of integral membrane protein in Triton X-114 solution. J. Biol. Chem. 256, 1604-1607.
4. BRADFORD, M.M. 1976. A rapid and sensitive method for quantitation of microgram quantified of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72, 248-254.
5. EVANS, R. and MCHALE, D. 1968. Multiple forms of pectinesterase in limes and oranges. Phytochem. 17, 1073-1075.
6. HAGERMAN, A.E. and AUSTIN, P.J. 1986. Continuous spectrophotometric assay for plant pectin methyl esterase. J. Agric. Food Chem. 34, 440-444.
7. JANSEN, E.F., JANG, R. and BONNER, J. 1960. Orange pectinesterase binding and activity. Food Res. 25, 64-72.
8. JOSLYN, M.A. and PILNIK, W. 1961. Enzymes and enzyme activity. In The Orange: Its Biochemistry and Physiology. (W.B. Sinclair, ed.) pp. 373-435, University of California, Los Angeles.
9. KERTESZ, Z.I. 1937. Pectic enzymes I. The determination of pectin-methoxylase activity. J. Biol. Chem. 121, 589-598.
10. KEW, T.J. and VELDHUIS, M.K. 1961. Cloud stabilization in citrus juice. U.S. Patent 2, 995,448.
11. KÖRNER, B., ZIMMERMANN, G. and BERK, Z. 1980. Orange pectinesterase: purification, properties, and effect on cloud stability. J. Food Sci. 45, 1203-1206.
12. KROP, J.J.P. 1974. The mechanism of cloud loss phenomena in orange juice. Ph.D. Dissertation. Department of Food Science, Agricultural University, Wageningen, The Netherlands.
13. LAEMMLI, U.K. 1970. Cleavage of structural protein during the assembly of the head of bacteriophage T4. Nature 227, 680-685.
14. MACDONNELL, L.R., JANSEN, E.F. and LINEWEAVER, H. 1945. The properties of orange pectinesterase. Arch. Biochem. 6, 389-401.
15. MANABE, M. 1973. Purification and properties of Citrus natsudaidai pectinesterase. Agric. Biol. Chem. 37, 1487-1491.
16. +)-Adenosine Triphosphatase during in vitro adipocyte differentiation. J. Biol. Chem. 257, 6978-6986.
17. ROMBOUTS, F.M., VERSTEEG, C., KARMAN, H. and PILNIK, W. 1982. Pectinesterases in component parts of citrus fruits related to problems of cloud loss and gelation in citrus products. In Use of Enzymes in Food Technology. (P. Dupuy, ed.) pp. 483-487, Technique et Documentation Lavosier, Paris.
18. ROUSE, A.H. and ATKINS, C.D. 1955. Pectinesterase and pectin in commercial citrus juice as determined by methods used at the Citrus Experiment Station. Technical Bulletin 570, pp. 1-19, University of Florida Agricultural Experiment Station, Gainesville, Florida.
19. ROUSE, A.H., ATKINS, C.D. and MOORE, E.L. 1962 Seasonal change occurring in the pectinesterase activity and pectic constituents of the components of the component parts of citrus fruits. 1. Valencia oranges. J. Food Sci. 27, 419-425.
20. S'ANCHEZ-FERRER, A., LAVEDA, F. and GARCIA-CARMONA, F. 1993. Partial purification of soluble potato polyphenol oxidase by partitioning in an aqueous two-phase system. J. Agric. Food Chem. 41, 1219-1224.
21. SEYMOUR, T.A., PRESTON, J.F., WICKER, L., LINDSAY, J.A., WEI, C.I. and MARSHALL, M.R. 1991a. Stability of pectinesterase of Marsh White grapefruit pulp. J. Agric. Food Chem. 39, 1075-1079.
22. SEYMOUR, T.A., PRESTON, J.F., WICKER, L., LINDSAY, J.A. and MARSHALL, M.R. 1991b. Purification and property of pectinesterase from Marsh White grapefruit pulp. J. Agric. Food Chem. 39, 1080-1085.
23. VERSTEEG, C. 1979. Pectinesterase from the orange fruit -their purification, general characteristics and juice cloud destabilizing properties. Ph.D. Dissertation, Department of Food Science, Agricultural University, Wagenigen, The Netherlands.
24. VERSTEEG, C., ROMBOUTS, F.M., SPAANSEN, C.H. and PILNIK, W. 1980. Thermostability and orange juice cloud destabilizing properties of multiple pectinesterase from orange. J. Food Sci. 45, 969-971, 998.
25. VESTERBERG, O. 1971. Isoelectric focusing of proteins. Methods in Enzymology 22, 389-412.
26. WALKER, B.L. 1992. Optimization of extraction and purification of pectinesterase from Florida oranges, MS Thesis, Dept. of Food Science and Human Nutrition, University of Florida, Gainesville, FL.
27. WEBER, K. and OSBORN, M. 1969. The reliability of molecular weight determinations by dodecyl sulfate-polyacrylamide gel electrophoresis. J. Biol. Chem. 244, 4406-4412.
28. 5. Anal. Biochem. 797, 125-131.
29. WICKER, L. 1992. Selective extraction of thermostable pectinesterase. J. Food Sci. 57, 534-535.
30. WICKER, L. VASSALLO, M.R. and ECHEVERRIA, E.J. 1988. Solubilization of cell wall bound, thermostable pectinesterase from Valencia orange. J. Food Sci. 53, 1171-1174, and 1180.
31. WRIGLEY, C.W. 1968. Analytical fractionation of plant and animal proteins by electrofocusing. J. Chromatog. 36, 362-365.
32. WRIGLEY, C.W. 1971. Gel electrofocusing. Methods in Enzymology 22, 559-564.