Add to ORKGPectin was de-esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME) during isothermal-isobaric treatments. By measuring the release of methanol as a function of treatment time, the rate of enzymatic pectin conversion was determined. Elevated temperature and pressure were found to stimulate PME activity. The highest rate of PME-catalyzed pectin de-esterification was obtained when combining pressures in the range 200-300 MPa with temperatures in the range 50-55 C. The mode of pectin de-esterification was investigated by characterizing the pectin reaction products by enzymatic fingerprinting. No significant effect of increasing pressure (300 MPa) and/or temperature (50 C) on the mode of pectin conversion was d...
Strawberries were infused with fungal pectin methylesterase (PME) and calcium chloride, followed by ...
At atmospheric pressure, purified pepper PME starts to inactivate at temperatures higher than 54°C....
Process stability studies towards temperature and/or pressure on pepper pectin methylesterase (PME) ...
Pectin was de-esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME...
Pectin was de-esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME...
Water soluble pectin was isolated from strawberries. Sugar composition, degree of esterification and...
Pectin methylesterase (PME) catalyzes the demethoxylation of pectin, a major polysaccharide in plant...
Pectin methylesterase (PME) was extracted from green bell peppers and purified by affinity chromatog...
Tomato pectin methylesterase (PME) was successfully purified by a two-step method consisting of affi...
Pressure and/or temperature inactivation (at mild temperature, 10–64 °C, in combination with high-pr...
The effect of high-pressure processing (HPP) on cell wall polysaccharides in berries was investigate...
Under conditions associated with fruit and vegetable processing, cell wall pectin can undergo numero...
The effect of high-pressure processing (HPP) on cell wall polysaccharides in berries was investigate...
Pectin methylesterase (PME) from greengage plums (Prunus domestica) has been extracted and purified ...
Heat sterilization of plant derived food products entails considerable organoleptic and nutritional ...
Strawberries were infused with fungal pectin methylesterase (PME) and calcium chloride, followed by ...
At atmospheric pressure, purified pepper PME starts to inactivate at temperatures higher than 54°C....
Process stability studies towards temperature and/or pressure on pepper pectin methylesterase (PME) ...
Pectin was de-esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME...
Pectin was de-esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME...
Water soluble pectin was isolated from strawberries. Sugar composition, degree of esterification and...
Pectin methylesterase (PME) catalyzes the demethoxylation of pectin, a major polysaccharide in plant...
Pectin methylesterase (PME) was extracted from green bell peppers and purified by affinity chromatog...
Tomato pectin methylesterase (PME) was successfully purified by a two-step method consisting of affi...
Pressure and/or temperature inactivation (at mild temperature, 10–64 °C, in combination with high-pr...
The effect of high-pressure processing (HPP) on cell wall polysaccharides in berries was investigate...
Under conditions associated with fruit and vegetable processing, cell wall pectin can undergo numero...
The effect of high-pressure processing (HPP) on cell wall polysaccharides in berries was investigate...
Pectin methylesterase (PME) from greengage plums (Prunus domestica) has been extracted and purified ...
Heat sterilization of plant derived food products entails considerable organoleptic and nutritional ...
Strawberries were infused with fungal pectin methylesterase (PME) and calcium chloride, followed by ...
At atmospheric pressure, purified pepper PME starts to inactivate at temperatures higher than 54°C....
Process stability studies towards temperature and/or pressure on pepper pectin methylesterase (PME) ...