Thermal inactivation kinetics of pectinesterase extracted from oranges

Journal of Food Processing and Preservation

Volumn 23, Issue 5, 1999, Pages 391-406

  Van Den Broeck, Ilse ^a   Ludikhuyze, Linda R ^a   Weemaes, Carla A ^a   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

CITRUS SINENSIS; UMBILICUS; VALENCIA;

EID: 0033268087     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1999.tb00393.x     Document Type: Article

References (41)

1. ALONSO, J., HOWELL, N. and CANET, W. 1997. Purification and characterisation of two pectinmethylesterase from persimmon (Diospyros kaki). J. Sci. Food Agric. 75, 352-358.
2. ALONSO, J., RODRIGUEZ, M.T. and CANET, W. 1996. Purification and characterization of four pectinesterases from sweet cherry (Prunus Avium L.). J. Agric. Food Chem. 44, 3416-3422.
3. BALESTRIERI, C., CASTALDO, D., GIOVANE, A., QUAGLIUOLO, L. and SERVILLO, L. 1990. A glycoprotein inhibitor of pectin methylesterase in kiwi fruit (Actinidia Chinensis). Eur. J. Biochem. 193, 183-187.
4. BARTOLOME, L.G and HOFF, J.E. 1972. Firming of potatoes: Biochemical effects of preheating. J. Agric. Food Chem. 20, 266-270.
5. CASTALDO, D., QUAGLIUOLO, L., SERVILLO, L., BALESTRIERI, C. and GIOVANE, A. 1989. Isolation and characterization of pectin methylesterase from apple fruit. J. Food Sci. 54, 653-673.
6. CHANG, L.W.S., MORITA, L.L. and YAMAMOTO, H.Y. 1964. Papaya pectinesterase inhibition by sucrose. Food Technol. 18, 218-222.
7. EAGERMAN, B.A. and ROUSE, A.H. 1976. Heat inactivation temperature-time relationships for pectinesterase inactivation in citrus juices. J. Food Sci. 41, 1396-1397.
8. EVANS, R. and McHALE, D. 1968. Multiple forms of pectinesterase in limes and oranges. Phytochem. 17, 1073-1075.
9. GIOVANE, A., QUAGLIUOLO, L., CASTALDO, D., SERVILLO, L. and BALESTRIERI, C. 1990. Pectin methyl esterase from Actinidia Chinensis Fruits. Phytochem. 29, 2821-2823.
10. HOOGZAND, C. and DOESBURG, J.J. 1961. Effect of blanching on texture and pectin of canned cauliflower. Food Technol. March, 160-163.
11. HOU, W.N., JEONG, Y., WALKER, B.L., WEI, C.-I. and MARSHALL, M.R. 1997. Isolation and characterization of pectinesterase from Valencia orange. J. Food Biochemistry 21, 309-333.
12. HSU, C.P., DESHPANDE, S.N. and DESROSIER, N.W. 1965. Role of pectin methylesterase in firmness of canned tomatoes. J. Food Sci. 30, 583-588.
13. JAVERI, H. and WICKER, L. 1991. Partial purification and characterization of peach pectinesterase. J. Food Biochemistry 75, 241-252.
14. KEW, K.J. and VELDHUIS, M.K. 1961. Cloud stabilization in citrus juice; U.S. Patent 2 99 5448.
15. KÖRNER, B., ZIMMERMAN, G. and BERK, Z. 1980. Orange pectinestearase: Purification, properties and effect on cloud stability. J. Food Sci. 45, 1203-1206.
16. LARATTA, B., LOIUDICE, R., GIOVANE, A., QUAGLIUOLO, L., SERVILLO, L. and CASTALDO, D. 1995. Thermostability of three pectinesterase isoenzymes in tomato fruit. Food Chem. 52, 415-418.
17. LEE, C.Y., BOURNE, M.C. and VAN BUREN, J.P. 1979. Effect of blanching treatments on the firmness of carrots. J. Food Sci. 44, 615-616.
18. LEE, Y.S. and WILEY, R.C. 1970. Measurement and partial characterization of pectinesterase in apple fruits. J. Amer. Soc. Hort. Sci. 95, 465-468.
19. LEVENSPIEL, O. 1972. Chemical Reaction Engineering, 2nd Ed. John Wiley & Sons, New York.
20. LOURENCO, E.J. and CATUTANI, A.T. 1984. Purification and properties of pectinesterase from Papaya. J. Sci. Food Agric. 35, 1120-1127.
21. MARKOVIC, O. and JORNVALL, H. 1986. Pectinesterase. The primary structure of the tomato enzyme. Eur. J. Biochem. 158, 455-462.
22. MARKOVIC, O. and JORNVALL, H. 1992. Disulfide bridges in tomato pectinesterase: variations from pectinesterases of other species. Protein Sci. 1, 1288-1292.
23. MASSAGUER, P.R., MAGALHÃES, M.A. and TOSELLO, R.M. 1994. Thermal inactivation of pectinesterase in papaya pulp (pH 3.8). In Developments in Food Engineering, (T. Yano, R. Matsuno and K. Nakamura, eds.) pp. 495-497, Blackie Academic & Professional.
24. NAKAGAWA, H., YANAGAWA, Y. and TAKEHANA, H. 1970. Studies on the pectolytic enzyme. Part IV. Purification of tomato fruit pectinestearase. Agric. Biol. Chem. 34, 991-997.
25. NARI, J., NOAT, G. and RICARD, J. 1991. Pectin methylesterase, metal ions and plant cell wall extension. Hydrolysis of pectin by plant cell wall pectin methylesterase. J. Biochem. 279, 343-350.
26. NATH, N. and RANGANNA, S. 1977. Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus Reticulata Blanco). J. Food Technol. 12, 411-419.
27. PRESSEY, R. and AVANTS, J.K. 1972. Multiple forms of pectinesterase in tomatoes. Phytochem. 11, 3139-3142.
28. RILLO, L., CASTALDO, D., GIOVANE, A., SERVILLO, L., BALESTRIERI, C. and QUAGLIUOLO, L. 1992. Purification and properties of pectin methylesterase from mandarin orange fruit. J. Agric. Food Chem. 40, 591-593.
29. RIZVI, A.F. and TONG, C.H. 1997. Fractional conversion for determining texture degradation kinetics of vegetables. J. Food Sci. 62, 1-7.
30. ROMBOUTS, F.M., VERSTEEG, C., KARMAN, A.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 Lavoisier, France.
31. ROTHSCHILD, G., VAN VLIET, C. and KARSENTY, A. 1975. Pasteurization conditions for juices and comminuted products of Israeli citrus fruits. J. Food Technol. 10, 29-38.
32. ROUSE, A.H., ATKINS, C.D. and MOORE, E.L. 1962. Seasonal changes occurring in the pectinesterase activity and pectic constituents of the component parts of citrus fruits. I. Valencia Oranges. J. Food Sci. 27, 419-425.
33. SEYMOUR, T.A., PRESTON, J.F., WICKER, L., LINDSAY, J.A. and MARSHALL, M.R. 1991. Purification and properties of pectinesterase of marsh white grapefruit pulp. J. Agric. Food Chem. 39, 1080-1085.
34. STEINBUCH, E. 1976. Technical Note: Improvement of texture of frozen vegetables by stepwiseblanching treatments. J. Food Technol. 11, 313-316.
35. SUN, D. and WICKER, L. 1996. pH affects marsh grapefruit pectinesterase stability and conformation. J. Agric. Food Chem. 44, 3741-3745.
36. TAILLAN, E., AMBID, C., PECH, J.C. and RAYNAL, J. 1992. Demethylation of pectic substances: relationship to methylesterase activity during brine storage of cherries. J. Food Sci. 57, 682-685.
37. VAN BUREN, J.P., MOYER, J.C. and ROBINSON, W.B. 1962. Pectin methylesterase in snap beans. J. Food Sci. 27, 291-294.
38. VERSTEEG, C., ROMBOUTS, F.M. and PILNIK, W. 1978. Purification and some characteristics of two pectinesterase isoenzymes from orange. Lebensm. Wiss. Technol. 11, 267-274.
39. VERSTEEG, C., ROMBOUTS, F.M., SPAANSEN, C.H. and PILNIK, W. 1980. Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange. J. Food Sci. 45, 969-998.
40. WICKER, L. 1992. Selective extraction of thermostable pectinesterase. J. Food Sci. 57, 534-535.
41. WICKER, L. and TEMELLI, F. 1988. Heat inactivation of pectinesterase in orange juice pulp. J. Food Sci. 53, 162-164.