Involvement of proteins in cloud instability of Valencia orange [Citrus sinensis (L.) Osbeck] juice

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 7, 1999, Pages 2632-2637

  Shomer, Ilan ^a   Yefremov, Tatiana ^a   Merin, Uzi ^a  

^a VOLCANI CENTER   (Israel)

Author keywords

Citrus; Cloud; Neutral sugars; Orange juice; Pectin; Protein

Indexed keywords

ARABINOSE; GALACTOSE; GALACTURONIC ACID; GLUCOSE; MANNOSE; PECTIN; PROTEIN; RHAMNOSE; VEGETABLE PROTEIN; XYLOSE;

ARTICLE; BEVERAGE; CHEMISTRY; CITRUS FRUIT; CONTROLLED STUDY; ENZYME DEGRADATION; FLOCCULATION; FOOD ANALYSIS; FOOD HANDLING; FOOD PROCESSING; FOOD QUALITY; FRUIT JUICE; HEATING; NONHUMAN; PH; PROTEIN INTERACTION; SEASONAL VARIATION; TEMPERATURE;

BEVERAGES; CITRUS; FOOD HANDLING; PLANT PROTEINS;

EID: 0032869367     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980773v     Document Type: Article

References (13)

1. Gross, J.; Gabai, M.; Lifshitz, A. A comparative study of the carotenoid pigments in juice of Shamouti, Valencia and Washington oranges, three varieties of Citrus sinensis. Phytochemistry 1972, 11, 303-308.
2. Klavons, J. A.; Bennett, R. D. The nature of the protein constituents of commercial lemon juice cloud. J. Agric. Food Chem. 1985, 33, 708-712.
3. Klavons, J. A.; Bennett, R. D.; Vannier, S. H. Nature of the protein constituent of commercial orange juice cloud. J. Agric. Food Chem. 1991, 39, 1545-1548.
4. Merin, U.; Shomer, I. Structural stability of fresh and frozen thawed Valencia orange (C. sinensis) juice, J. Food Sci. 1984, 49, 1489-1493.
5. See, Y. P.; Jackowski, G. Estimating molecular weights of polypeptidea by SDS gel electrophoresis. In Protein Structure, a Practical Approach; Creighton, T. E., Ed.; Oxford University Press: Oxford, UK, 1990.
6. Shomer, I. Protein self-encapsulation: a mechanism involved with colloidal aggregation in citrus fruit extracts. J. Sci. Food Agric, 1988, 42, 55-65.
7. Shomer, I. Protein coagulation cloud in citrus fruit extracts. I. Formation of coagulates and their bound pectin and neutral sugars. J. Agric. Food Chem. 1991, 39, 2263-2266.
8. Shomer, I. Biosynthesis location and accumulation organs of essential oil in citrus fruit. In Proceedings of the International Conference on Aromas and Essential Oils; Tel Aviv, Israel, 1996; pp 20-23.
9. Shomer, I.; Lindner, P.; Ben-Gera, I.; Vasiliver, R. Ultrastructure of denatured potato proteins. J. Sci. Food Agric. 1982, 33, 565-575.
10. Shomer, I.; Lindner, P.; Vasiliver, R.; Kanner, J.; Merin, U. Colloidal fractions of citrus fruit aqueous peel extract. Lebensm. Wiss. Technol. 1985, 18, 357-365.
11. Shomer, I.; Vasiliver, R.; Salomon, R. Protein coagulation cloud in citrus fruit extracts. II. Structural characterization of coagulates. J. Agric. Food Chem. 1991, 39, 2267-2273.
12. Shomer, I.; Lookhart, G.; Salomon, R.; Vasiliver, R.; Bean, S. Heat coagulation of wheat flour albumins and globulins, their structure and temperature fractionation. J. Cereal Sci. 1995, 22, 237-249.
13. Shomer, I.; Yefremov, T.; Merin, U. Involvement of proteins in cloud instability of Shamouti orange [Citrus sinensis (L.) Osbeck] juice. J. Agric. Food Chem. 1999, 47, 2623-2631.