The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles

Food Hydrocolloids

Volumn 20, Issue 7, 2006, Pages 961-965

  Croak, Sarah ^a   Corredig, Milena ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Orange juice cloud; Pectin methylesterase; Stability; Zeta potential

Indexed keywords

AGGLOMERATION; CALCIUM; CALCIUM COMPOUNDS; CITRUS FRUITS; ENZYMES; FRUIT JUICES; LIGHT SCATTERING; PARTICLE SIZE; PRECIPITATION (CHEMICAL);

CHEMICAL COMPOSITIONS; CITRUS JUICES; CLOUD PARTICLES; DYNAMIC LIGHT-SCATTERING; ORANGE JUICE; ORANGE JUICE CLOUD; PARTICLES SIZES; PECTIN METHYLESTERASE; PECTINASES; STABILIZATION EFFECTS;

STABILIZATION;

CITRUS;

EID: 33746216860     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.10.016     Document Type: Article

References (20)

1. Baker R.A. Clarifying properties of pectin fractions separated by ester content. Journal of Agricultural and Food Chemistry 27 (1979) 1387-1389
2. Baker R.A., and Bruemmer J.H. Pectinase stabilization of orange juice cloud. Journal of Agricultural and Food Chemistry 20 (1972) 1169-1172
3. Baker R.A., and Cameron R.G. Clouds and citrus juices and juice drinks. Food Technology 53 (1999) 64-69
4. Buslig B.S., and Carter R.D. Particle size distribution in orange juices. Proceedings of Florida State Horticultural Society 87 (1974) 302-305
5. Cameron R.G., and Grohmann K. Purification and characterization of a thermally tolerant pectin methylesterase from a commercial Valencia fresh frozen orange juice. Journal of Agricultural and Food Chemistry 44 (1996) 458-462
6. Corredig M., Kerr W., and Wicker L. Particle size distribution of orange juice cloud after addition of sensitized pectin. Journal of Agricultural and Food Chemistry 49 (2001) 2523-2526
7. Denés J.M., Baron A., and Drilleau J.-F. Purification, properties and heat inactivation of pectin methylesterase from apple (cv Golden Delicious). Journal of the Science of Food and Agriculture 80 (2000) 1503-1509
8. Denés J.M., Baron A., Renard M.G.C., Pean C., and Drilleau J.-F. Different action patterns for apple pectin methylesterase at pH 7.0 and 4.5. Carbohydrate Research 327 (2000) 385-393
9. Eagerman B.A., and Rouse A.H. Heat activation temperature-time relationships for pectinesterase inactivation in citrus juices. Journal of Food Science 41 (1976) 1396-1397
10. Hotchkiss A.T., Savary B.J., Cameron R.G., Chau H.K., Brouillette J., Luzio G.A., et al. Enzymatic modification of pectin to increase its calcium sensitivity while preserving its molecular weight. Journal of Agricultural and Food Chemistry 50 (2002) 2931-2937
11. Klavons J.A., Bennett R.D., and Vannier S.H. Nature of the protein constituent of commercial orange juice cloud. Journal of Agricultural and Food Chemistry 39 (1991) 1546-1548
12. Klavons J.A., Bennett R.D., and Vannier S.H. Physical/chemical nature of pectin associated with commercial orange juice cloud. Journal of Food Science 59 (1994) 399-401
13. Krop J.J.P., and Pilnik W. Effect of pectic acid and bivalent cations on cloud loss of citrus juices. Lebensmittel Wissenschaft und Technologie 7 (1974) 62-63
14. Owusu-Yaw J., Marshall M.R., Koburger J.A., and Wei C.I. Low pH inactivation of pectinesterase in single strength orange juice. Journal of Food Science 3 (1988) 504-507
15. Ralet M.C., Bonnin E., and Thibault J.F. Chromatographic study of highly methoxylated lime pectins deesterified by different pectin methyl-esterases. Journal of Chromatography B 753 (2001) 157-166
16. Reiter M., Stuparic M., Neidhart S., and Carle R. The role of process technology in carrot juice cloud stability. Lebensmittel Wissenschaft und Technologie 36 (2003) 165-172
17. Rouse A.H. Gel formation in frozen citrus concentrates thawed and stored at 40 °C. Proceedings of Florida State Horticultural Society 62 (1949) 170-173
18. Savary B.J., Hotchkiss A.T., and Cameron R.G. Characterization of a salt-independent pectin methylesterase purified from Valencia orange peel. Journal of Agricultural and Food Chemistry 50 (2002) 3553-3558
19. Versteeg C., Rombouts F.M., Spaansen C.H., and Pilnik W. Purification and some characteristics of two pectinesterase isoenzymes from orange. Lebensmittel Wissenschaft und Technologie 11 (1978) 267-274
20. Wicker L., Ackerley J.L., and Corredig M. Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations. Journal of Agricultural and Food Chemistry 50 (2002) 4091-4095