Nanostructural modification of a model homogalacturonan with a novel pectin methylesterase: Effects of pH on nanostructure, enzyme mode of action and substrate functionality

Food Hydrocolloids

Volumn 33, Issue 1, 2013, Pages 132-141

  Kim, Yang ^a   Williams, Martin A K ^b,c,d   Galant, Ashley L ^a   Luzio, Gary A ^a   Savary, Brett J ^e   Vasu, Prasanna ^e,f   Cameron, Randall G ^a  

^a U S HORTICULTURAL RESEARCH LABORATORY   (United States)

^b MASSEY UNIVERSITY   (New Zealand)

^c RIDDET INSTITUTE   (New Zealand)

^d MACDIARMID INSTITUTE FOR ADVANCED MATERIALS AND NANOTECHNOLOGY   (New Zealand)

^e ARKANSAS STATE UNIVERSITY   (United States)

^f CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Degree of blockiness; Enzyme mode of action; Hydrocolloid engineering; Nanostructure; Papaya; Pectin; Pectin methylesterase; Rheology

Indexed keywords

ENZYMES; SUBSTRATES;

BLOCK SIZES; DEGREE OF BLOCKINESS; ENZYME MODE OF ACTION; HOMOGALACTURONAN; HYDROCOLLOID ENGINEERING; METHYLESTERIFICATION; MODE OF ACTION; PAPAYA; PECTIN; PECTIN METHYLESTERASE;

NANOSTRUCTURES;

CARICA PAPAYA;

EID: 84876345818     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.02.015     Document Type: Article

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