Acerola's pectin methylesterase: Studies of heat inactivation

Food Chemistry

Volumn 71, Issue 4, 2000, Pages 465-467

  De Assis, S A ^a   Lima, D C ^a   De Faria Oliveira, O M M ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Acerola; Inactivation enzyme; Pectin methylesterase

Indexed keywords

ASCORBIC ACID; PECTINESTERASE;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME INACTIVATION; FOOD ANALYSIS; FRUIT; NONHUMAN; TEMPERATURE;

CITRUS;

EID: 0033829088     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00173-4     Document Type: Article

References (14)

1. Balaban M.O., Arreola A.G., Marshall M., Peplow A., Wei C.I., Cornell J. Inactivation of pectinesterase in orange juice by supercritical carbon dioxide. Journal of Food Science. 56(3):1991;743. -746.
2. Cameron R.G., Grohmann K. Purification and characterization of a thermally tolerant pectin methylesterase from a commercial fresh frozen orange juice. Journal of Agricultural and Food Chemistry. 44:1996;458. -462.
3. Castaldo D., Lovoi A., Quagliulo L., Servillo L., Balestrieri C., Giovane A. Orange juices and concentrates stabilization by inhibitor of pectin methylesterase. Journal of Food Science. 56:1991;1632.
4. Cooper, F. (1971). The acerola comes to California loaded with vitamin C. In: CRFG yearbook 3, (pp. 2-8).
5. Eargeman B.A., Rouse A.H. Heat inactivation temperature-time relationships for pectinesterase inactivation in citrus juice. Journal of Food Science. 41:1976;1396.
6. Facciola, S. (1990). Cornucopia: a source book of edible plants. (p.127). Kampong Publications.
7. Kertesz, Z. I., (1955). Pectic enzymes. In: S. P. Colowich & N. O. Kaplan, Methods of Enzimology. (vol. 1, p.1581). New York: Academic Press.
8. Körner B., Zimmerman G., Berk Z. Orange pectinesterase. purification, properties and effects on cloud stability Journal of Food Science. 45:1980;1203.
9. Morton, J. F. (1987). Fruits of warm climates (pp. 204-209). Julia F. Morton, Publisher.
10. Nath S. A rapid method for determining kinectic parameters of enzymes exhibition nonlinear thermal inactivation behavior. Biotechnol. Bioeng. 49:1995;106.
11. Srivastava S., Nighojkar A., Kumar A. Demethoxylation of pectin using immobilized Cuscuta reflexa pectin methylesterase. Genetic Engineer and Biotechnologist. 16(2):1996;73. -80.
12. Versteeg C., Rombouts K.M., Spaansen C.H., Pilnik W. Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange. Journal of Food Science, 45. 1980;969.
13. Wicker L., Temelli F. Heat inactivation of pectinesterase in orange juice pulp. Journal of Food Science. 53:1988;162.
14. Whitaker J.R. Pectic substances, pectic enzymes and haze formation in fruit juices. Enzyme Microb. Technol. 6:1984;341.