메뉴 건너뛰기




Volumn 24, Issue 1, 2000, Pages 41-54

Thermostable and theriviolabile isoforms in commercial orange peel pectinesterase

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0034340865     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2000.tb00042.x     Document Type: Article
Times cited : (3)

References (20)
  • 1
    • 0002268543 scopus 로고    scopus 로고
    • Clouds of citrus juices and juice drinks
    • BAKER, R.A. and CAMERON, R.G. 1999. Clouds of citrus juices and juice drinks. Food Technol. 53, 64-69.
    • (1999) Food Technol. , vol.53 , pp. 64-69
    • Baker, R.A.1    Cameron, R.G.2
  • 2
    • 0031925841 scopus 로고    scopus 로고
    • Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stability
    • CAMERON, R.G., BAKER, R.A. and GROHMANN, K. 1998. Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stability. J. Food Sci. 63, 253-256.
    • (1998) J. Food Sci. , vol.63 , pp. 253-256
    • Cameron, R.G.1    Baker, R.A.2    Grohmann, K.3
  • 3
    • 84986435982 scopus 로고
    • Partial purification and thermal characterization of pectinmethylesterase from red grapefruit finisher pulp
    • CAMERON, R.G. and GROHMANN, K. 1995. Partial purification and thermal characterization of pectinmethylesterase from red grapefruit finisher pulp. J. Food Sci. 60, 821-825.
    • (1995) J. Food Sci. , vol.60 , pp. 821-825
    • Cameron, R.G.1    Grohmann, K.2
  • 4
    • 0000161325 scopus 로고    scopus 로고
    • Purification and characterization of a thermally tolerant pectin methylesterase from a commercial Valencia fresh frozen orange juice
    • CAMERON, R.G. and GROHMANN, K. 1996. Purification and characterization of a thermally tolerant pectin methylesterase from a commercial Valencia fresh frozen orange juice. J. Agric. Food Chem. 44, 458-462.
    • (1996) J. Agric. Food Chem. , vol.44 , pp. 458-462
    • Cameron, R.G.1    Grohmann, K.2
  • 5
    • 0000042548 scopus 로고
    • Variable heat stability for multiple forms of pectin methylesterase from citrus tissue culture cells
    • CAMERON, R.G., NIEDZ, R.P. and GROHMANN, K. 1994. Variable heat stability for multiple forms of pectin methylesterase from citrus tissue culture cells. J. Agric. Food Chem. 42, 903-908.
    • (1994) J. Agric. Food Chem. , vol.42 , pp. 903-908
    • Cameron, R.G.1    Niedz, R.P.2    Grohmann, K.3
  • 6
    • 84985115385 scopus 로고
    • Heat inactivation temperature-time relationships for pectinesterase inactivation in citrus juices
    • 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.
    • (1976) J. Food Sci. , vol.41 , pp. 1396-1397
    • Eagerman, B.A.1    Rouse, A.H.2
  • 7
    • 0001535970 scopus 로고
    • Multiple forms of pectinesterases in limes and oranges
    • EVANS, R. and MCHALE, D. 1978. Multiple forms of pectinesterases in limes and oranges. Phytochemistry 17, 1073-1075.
    • (1978) Phytochemistry , vol.17 , pp. 1073-1075
    • Evans, R.1    Mchale, D.2
  • 8
    • 0001055968 scopus 로고
    • Continuous spectrophotometric assay for plant pectin methylesterase
    • HAGERMAN, A.E. and AUSTIN, P.J. 1986. Continuous spectrophotometric assay for plant pectin methylesterase. J. Agric. Food Chem. 34, 440-444.
    • (1986) J. Agric. Food Chem. , vol.34 , pp. 440-444
    • Hagerman, A.E.1    Austin, P.J.2
  • 10
    • 0001913920 scopus 로고
    • Enzymes and enzyme activity
    • 373 pp. University of California Printing Dept., Berkeley, Calif.
    • JOSLYN, M.A. and PILNIK, W. 1961. Enzymes and enzyme activity. In The Orange-Its Biochemistry and Physiology, 373 pp. University of California Printing Dept., Berkeley, Calif.
    • (1961) The Orange-Its Biochemistry and Physiology
    • Joslyn, M.A.1    Pilnik, W.2
  • 11
    • 84985294248 scopus 로고
    • Orange pectinesterase: Purification, properties, and effect on cloud stability
    • KORNER, B., ZIMMERMANN, G. and BERK, Z. 1980. Orange pectinesterase: purification, properties, and effect on cloud stability. J. Food Sci. 45, 1203-1206.
    • (1980) J. Food Sci. , vol.45 , pp. 1203-1206
    • Korner, B.1    Zimmermann, G.2    Berk, Z.3
  • 12
    • 0000929179 scopus 로고
    • Purification and properties of the major pectinesterases in lemon fruit (citrus lemon)
    • MACDONALD, H.M., EVANS, R. and SPENCER, W.J. 1993. Purification and properties of the major pectinesterases in lemon fruit (citrus lemon). J. Sci. Food Agric. 62, 163-168.
    • (1993) J. Sci. Food Agric. , vol.62 , pp. 163-168
    • Macdonald, H.M.1    Evans, R.2    Spencer, W.J.3
  • 13
    • 0000903003 scopus 로고
    • The significance of endogenous and exogeneous pectic enzymes in fruit and vegetable processing
    • P.F. Fox, ed. 303 pp. Elsevier, London
    • PILNIK, W. and VORAGEN, A.G.J. 1991. The significance of endogenous and exogeneous pectic enzymes in fruit and vegetable processing. In Food Enzymology, Vol. I. (P.F. Fox, ed.) 303 pp. Elsevier, London.
    • (1991) Food Enzymology , vol.1
    • Pilnik, W.1    Voragen, A.G.J.2
  • 15
    • 0000834118 scopus 로고
    • Distribution of pectinesterase and total pectin in component parts of citrus fruits
    • ROUSE, A.H. 1953. Distribution of pectinesterase and total pectin in component parts of citrus fruits. Food Technol. 7, 360-362.
    • (1953) Food Technol. , vol.7 , pp. 360-362
    • Rouse, A.H.1
  • 16
    • 0002689362 scopus 로고
    • Pectinesterase and pectin in commercial juices as determined by methods used at the citrus experiment station
    • ROUSE, A.H. and ATKINS, C.D. 1955. Pectinesterase and pectin in commercial juices as determined by methods used at the citrus experiment station. Florida Agric. Exper. Station Bull. 570, 1-19.
    • (1955) Florida Agric. Exper. Station Bull. , vol.570 , pp. 1-19
    • Rouse, A.H.1    Atkins, C.D.2
  • 18
    • 0000781424 scopus 로고    scopus 로고
    • Total and thermostable pectinesterase in citrus juices
    • SNIR, R., KOEHLER, P.E., SIMS, K.A. and WICKER, L. 1996. Total and thermostable pectinesterase in citrus juices. J. Food Sci. 61, 379-382.
    • (1996) J. Food Sci. , vol.61 , pp. 379-382
    • Snir, R.1    Koehler, P.E.2    Sims, K.A.3    Wicker, L.4
  • 20
    • 84985287252 scopus 로고
    • Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange
    • 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, 969-971, 998.
    • (1980) J. Food Sci. , vol.45 , pp. 969-971
    • Versteeg, C.1    Rombouts, F.M.2    Spaansen, C.H.3    Pilnik, W.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.