Changes in molecular weight of transacylated pectin catalyzed by tomato and citrus pectinesterases as determined by gel permeation chromatography

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 18, 2003, Pages 5455-5461

  Lee, Ching Wen ^a   Wu, Ming Chang ^b   Lee, Bor Hon ^a   Jiang, Chii Ming ^c   Chang, Hung Min ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^c NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

Author keywords

Citrus PE; Gel permeation chromatography; Tomato PE; Transacylation reaction

Indexed keywords

METHOXYLPECTIN; PECTIN; PECTINESTERASE; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

ARTICLE; CATALYSIS; CHEMICAL REACTION; CITRUS FRUIT; ENZYME ACTIVITY; ENZYME SUBSTRATE; GEL PERMEATION CHROMATOGRAPHY; MOLECULAR WEIGHT; PH; TEMPERATURE; TOMATO; TRANSACYLATION;

ACYLATION; CARBOXYLIC ESTER HYDROLASES; CATALYSIS; CHROMATOGRAPHY, GEL; CITRUS; ESTERIFICATION; HYDROGEN-ION CONCENTRATION; LYCOPERSICON ESCULENTUM; MOLECULAR WEIGHT; PECTINS; SODIUM CHLORIDE; TEMPERATURE;

CITRUS; LYCOPERSICON ESCULENTUM;

EID: 0041511878     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021170t     Document Type: Article

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