Juice clarification by thermostable fractions of marsh grapefruit pectinmethylesterase

Journal of Food Science

Volumn 67, Issue 5, 2002, Pages 1668-1671

  Corredig, M ^a   Wicker, L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Chromatography; Cloud; Colloidal dispersion; Particle size; Purification

Indexed keywords

CITRUS X PARADISI;

EID: 0036320288     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08702.x     Document Type: Article

References (34)

1. Cloud stability in the absence of various orange juice soluble components
2. Clouds of citrus juices and juice containing drinks
3. Analysis of pectin methyl esterase
4. A rapid and sensitive method for the quantitation on microgram quantities of protein utilizing the principle of protein-dye binding
5. Inactivation of orange pectinesterase by combined high-pressure and temperature treatments: A kinetic study
6. Citrus tissue extracts effect juice cloud stability
7. Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stability
8. Effect of juice extractor settings on juice cloud stability
9. Pectinesterase and pectin complexes inhibition exchange membrane separation
10. Role of cations in the catalysis of thermostable pectinmethylesterase extracted from Marsh grapefruit pulp
11. Separation of thermostable pectinmethylesterase from Marsh grapefruit pulp
12. Particle size distribution of orange juice cloud after addition of sensitized pectin
13. Different action patterns for apple pectin methylesterase at pH 7.0 and 4.5
14. Inactivation of pectinesterase in orange and grapefruit juices by high pressure
15. Enzymes and enzyme activity
16. Nature of the protein constituent of commercial orange juice cloud
17. Effect of commercial protease preparations on cloud loss of citrus juice
18. Inorganic cations and polyamines moderate pectinesterase activity
19. Purification and properties of the major pectinesterases in lemon fruits (Citrus limon)
20. Physico-chemical characteristics of orange juice cloud
21. Low pH inactivation of pectinesterase in single-strength orange juice
22. Pectinesterase in component parts of citrus fruits related to problems of cloud loss and gelation in citrus products
23. Distribution of pectinesterase and total pectin in component parts of citrus fruits
24. Purification and properties of pectinesterases of Marsh white grapefruit pulp
25. Stability of pectinesterases of Marsh white grapefruit pulp
26. Involvement of proteins in cloud instability of Shamouti orange [Citrus sinensis (L.) Osbeck] juice
27. Involvement of proteins in cloud instability of Valencia orange [Citrus sinensis (L.) Osbeck] juice
28. pH and cations influence permeability of Marsh grapefruit pectinesterase on polysulfone ultrafiltration membrane
29. Total and thermostable pectinesterase in citrus juices
30. Control of enzymatic flocculation of cloud in citrus juices
31. Purification and some characteristics of two pectinesterase isoenzymes from orange
32. Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange
33. Selective extraction of thermostable pectinesterase
34. Pectic enzymes in the clarification of apple juice Part 1. Study on the clarification reaction in a simplified model