Plant pectin methylesterase and its inhibitor from kiwi fruit: Interaction analysis by surface plasmon resonance

Food Chemistry

Volumn 121, Issue 1, 2010, Pages 207-214

  Jolie, Ruben P ^a   Duvetter, Thomas ^a   Houben, Ken ^a   Vandevenne, Evelien ^a   Van Loey, Ann M ^a   Declerck, Paul J ^b   Hendrickx, Marc E ^a   Gils, Ann ^b  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Interaction analysis; Pectin methylesterase (PME); Pectin methylesterase inhibitor (PMEI); Surface plasmon resonance (SPR); Thermal and high pressure processing

Indexed keywords

ESTERASE INHIBITOR; PECTIN; PECTINESTERASE; SODIUM CHLORIDE; STREPTAVIDIN; VEGETABLE PROTEIN;

ARTICLE; BINDING AFFINITY; CHEMICAL INTERACTION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COVALENT BOND; DISSOCIATION; ENZYME BINDING; ENZYME DENATURATION; ENZYME IMMOBILIZATION; ENZYME INACTIVATION; IONIC STRENGTH; KIWIFRUIT; PH; PRESSURE; SURFACE PLASMON RESONANCE; TEMPERATURE;

EID: 75749142997     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.073     Document Type: Article

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