Pectin methyl esterase treatment on high‐methoxy pectin for making fruit jam with reduced sugar content
Identifieur interne : 001026 ( Main/Merge ); précédent : 001025; suivant : 001027Pectin methyl esterase treatment on high‐methoxy pectin for making fruit jam with reduced sugar content
Auteurs : Yuh-Tai Wang [Taïwan] ; Ling-Lan Lien [Taïwan] ; Ya-Chu Chang [Taïwan] ; James Swi-Bea Wu [Taïwan]Source :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 2013-01-30.
Descripteurs français
- Wicri :
- geographic : Taïwan.
English descriptors
- KwdEn :
- Acylation, Carboxylic Ester Hydrolases (metabolism), Citrus sinensis (chemistry), Condiments (analysis), Diet, Carbohydrate-Restricted, Diet, Reducing, Dietary Sucrose (analysis), Feasibility Studies, Food Handling, Fragaria (chemistry), Fruit (chemistry), Humans, Hydrolysis, Mechanical Phenomena, Methylation, Molecular Weight, Pectins (chemistry), Pectins (metabolism), Physicochemical Phenomena, Sodium Chloride, Dietary, Taiwan, jam, pectin methyl esterase, sugar content, transacylation.
- MESH :
- chemical , analysis : Dietary Sucrose.
- chemical , chemistry : Pectins.
- chemical , metabolism : Carboxylic Ester Hydrolases, Pectins.
- geographic : Taiwan.
- analysis : Condiments.
- chemistry : Citrus sinensis, Fragaria, Fruit.
- Acylation, Diet, Carbohydrate-Restricted, Diet, Reducing, Feasibility Studies, Food Handling, Humans, Hydrolysis, Mechanical Phenomena, Methylation, Molecular Weight, Physicochemical Phenomena, Sodium Chloride, Dietary.
Abstract
BACKGROUND: Pectin methyl esterase (PME) has been postulated to catalyse the transacylation reaction between pectin molecules. The present study aimed to prove the occurrence of this reaction. The feasibility of applying PME‐catalysed transacylation between high‐methoxy pectin molecules in making fruit jam with reduced sugar content was also investigated.
Url:
DOI: 10.1002/jsfa.5772
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Sci. Food Agric.</title><idno type="ISSN">0022-5142</idno><idno type="eISSN">1097-0010</idno><imprint><publisher>John Wiley & Sons, Ltd</publisher><pubPlace>Chichester, UK</pubPlace><date type="published" when="2013-01-30">2013-01-30</date><biblScope unit="volume">93</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="382">382</biblScope><biblScope unit="page" to="388">388</biblScope></imprint><idno type="ISSN">0022-5142</idno></series><idno type="istex">5C51D4EEFF6BF8FA4DDAE97EBABABCB5D675D3F5</idno><idno type="DOI">10.1002/jsfa.5772</idno><idno type="ArticleID">JSFA5772</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-5142</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acylation</term><term>Carboxylic Ester Hydrolases (metabolism)</term><term>Citrus sinensis (chemistry)</term><term>Condiments (analysis)</term><term>Diet, Carbohydrate-Restricted</term><term>Diet, Reducing</term><term>Dietary Sucrose (analysis)</term><term>Feasibility Studies</term><term>Food Handling</term><term>Fragaria (chemistry)</term><term>Fruit (chemistry)</term><term>Humans</term><term>Hydrolysis</term><term>Mechanical Phenomena</term><term>Methylation</term><term>Molecular Weight</term><term>Pectins (chemistry)</term><term>Pectins (metabolism)</term><term>Physicochemical Phenomena</term><term>Sodium Chloride, Dietary</term><term>Taiwan</term><term>jam</term><term>pectin methyl esterase</term><term>sugar content</term><term>transacylation</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Dietary Sucrose</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Pectins</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Carboxylic Ester Hydrolases</term><term>Pectins</term></keywords><keywords scheme="MESH" type="geographic" xml:lang="en"><term>Taiwan</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Condiments</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Fragaria</term><term>Fruit</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Acylation</term><term>Diet, Carbohydrate-Restricted</term><term>Diet, Reducing</term><term>Feasibility Studies</term><term>Food Handling</term><term>Humans</term><term>Hydrolysis</term><term>Mechanical Phenomena</term><term>Methylation</term><term>Molecular Weight</term><term>Physicochemical Phenomena</term><term>Sodium Chloride, Dietary</term></keywords><keywords scheme="Wicri" type="geographic" xml:lang="fr"><term>Taïwan</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">BACKGROUND: Pectin methyl esterase (PME) has been postulated to catalyse the transacylation reaction between pectin molecules. The present study aimed to prove the occurrence of this reaction. The feasibility of applying PME‐catalysed transacylation between high‐methoxy pectin molecules in making fruit jam with reduced sugar content was also investigated.</div></front></TEI><double doi="10.1002/jsfa.5772"><ISTEX><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Pectin methyl esterase treatment on high‐methoxy pectin for making fruit jam with reduced sugar content</title><author><name sortKey="Wang, Yuh Ai" sort="Wang, Yuh Ai" uniqKey="Wang Y" first="Yuh-Tai" last="Wang">Yuh-Tai Wang</name></author><author><name sortKey="Lien, Ling An" sort="Lien, Ling An" uniqKey="Lien L" first="Ling-Lan" last="Lien">Ling-Lan Lien</name></author><author><name sortKey="Chang, Ya Hu" sort="Chang, Ya Hu" uniqKey="Chang Y" first="Ya-Chu" last="Chang">Ya-Chu Chang</name></author><author><name sortKey="Wu, James Swi Ea" sort="Wu, James Swi Ea" uniqKey="Wu J" first="James Swi-Bea" last="Wu">James Swi-Bea Wu</name></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:5C51D4EEFF6BF8FA4DDAE97EBABABCB5D675D3F5</idno><date when="2013" year="2013">2013</date><idno type="doi">10.1002/jsfa.5772</idno><idno type="url">https://api.istex.fr/document/5C51D4EEFF6BF8FA4DDAE97EBABABCB5D675D3F5/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">001984</idno><idno type="wicri:Area/Istex/Curation">001983</idno><idno type="wicri:Area/Istex/Checkpoint">000026</idno><idno type="wicri:doubleKey">0022-5142:2013:Wang Y:pectin:methyl:esterase</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Pectin methyl esterase treatment on high‐methoxy pectin for making fruit jam with reduced sugar content</title><author><name sortKey="Wang, Yuh Ai" sort="Wang, Yuh Ai" uniqKey="Wang Y" first="Yuh-Tai" last="Wang">Yuh-Tai Wang</name><affiliation wicri:level="1"><country xml:lang="fr">Taïwan</country><wicri:regionArea>Life Science Center, Hsing Wu Institute of Technology, Taipei 244</wicri:regionArea><wicri:noRegion>Taipei 244</wicri:noRegion></affiliation></author><author><name sortKey="Lien, Ling An" sort="Lien, Ling An" uniqKey="Lien L" first="Ling-Lan" last="Lien">Ling-Lan Lien</name><affiliation wicri:level="1"><country xml:lang="fr">Taïwan</country><wicri:regionArea>Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 106</wicri:regionArea><wicri:noRegion>Taipei 106</wicri:noRegion></affiliation></author><author><name sortKey="Chang, Ya Hu" sort="Chang, Ya Hu" uniqKey="Chang Y" first="Ya-Chu" last="Chang">Ya-Chu Chang</name><affiliation wicri:level="1"><country xml:lang="fr">Taïwan</country><wicri:regionArea>Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 106</wicri:regionArea><wicri:noRegion>Taipei 106</wicri:noRegion></affiliation></author><author><name sortKey="Wu, James Swi Ea" sort="Wu, James Swi Ea" uniqKey="Wu J" first="James Swi-Bea" last="Wu">James Swi-Bea Wu</name><affiliation wicri:level="1"><country xml:lang="fr">Taïwan</country><wicri:regionArea>Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 106</wicri:regionArea><wicri:noRegion>Taipei 106</wicri:noRegion></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of the Science of Food and Agriculture</title><title level="j" type="abbrev">J. Sci. Food Agric.</title><idno type="ISSN">0022-5142</idno><idno type="eISSN">1097-0010</idno><imprint><publisher>John Wiley & Sons, Ltd</publisher><pubPlace>Chichester, UK</pubPlace><date type="published" when="2013-01-30">2013-01-30</date><biblScope unit="volume">93</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="382">382</biblScope><biblScope unit="page" to="388">388</biblScope></imprint><idno type="ISSN">0022-5142</idno></series><idno type="istex">5C51D4EEFF6BF8FA4DDAE97EBABABCB5D675D3F5</idno><idno type="DOI">10.1002/jsfa.5772</idno><idno type="ArticleID">JSFA5772</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-5142</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>jam</term><term>pectin methyl esterase</term><term>sugar content</term><term>transacylation</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">BACKGROUND: Pectin methyl esterase (PME) has been postulated to catalyse the transacylation reaction between pectin molecules. The present study aimed to prove the occurrence of this reaction. The feasibility of applying PME‐catalysed transacylation between high‐methoxy pectin molecules in making fruit jam with reduced sugar content was also investigated.</div></front></TEI></ISTEX><PubMed><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content.</title><author><name sortKey="Wang, Yuh Tai" sort="Wang, Yuh Tai" uniqKey="Wang Y" first="Yuh-Tai" last="Wang">Yuh-Tai Wang</name><affiliation wicri:level="1"><nlm:affiliation>Life Science Center, Hsing Wu Institute of Technology, Taipei 244, Taiwan.</nlm:affiliation><country xml:lang="fr">Taïwan</country><wicri:regionArea>Life Science Center, Hsing Wu Institute of Technology, Taipei 244</wicri:regionArea><wicri:noRegion>Taipei 244</wicri:noRegion></affiliation></author><author><name sortKey="Lien, Ling Lan" sort="Lien, Ling Lan" uniqKey="Lien L" first="Ling-Lan" last="Lien">Ling-Lan Lien</name></author><author><name sortKey="Chang, Ya Chu" sort="Chang, Ya Chu" uniqKey="Chang Y" first="Ya-Chu" last="Chang">Ya-Chu Chang</name></author><author><name sortKey="Wu, James Swi Bea" sort="Wu, James Swi Bea" uniqKey="Wu J" first="James Swi-Bea" last="Wu">James Swi-Bea Wu</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2013">2013</date><idno type="RBID">pubmed:22782866</idno><idno type="pmid">22782866</idno><idno type="doi">10.1002/jsfa.5772</idno><idno type="wicri:Area/PubMed/Corpus">000516</idno><idno type="wicri:Area/PubMed/Curation">000516</idno><idno type="wicri:Area/PubMed/Checkpoint">000516</idno><idno type="wicri:Area/Ncbi/Merge">001025</idno><idno type="wicri:Area/Ncbi/Curation">001025</idno><idno type="wicri:Area/Ncbi/Checkpoint">001025</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content.</title><author><name sortKey="Wang, Yuh Tai" sort="Wang, Yuh Tai" uniqKey="Wang Y" first="Yuh-Tai" last="Wang">Yuh-Tai Wang</name><affiliation wicri:level="1"><nlm:affiliation>Life Science Center, Hsing Wu Institute of Technology, Taipei 244, Taiwan.</nlm:affiliation><country xml:lang="fr">Taïwan</country><wicri:regionArea>Life Science Center, Hsing Wu Institute of Technology, Taipei 244</wicri:regionArea><wicri:noRegion>Taipei 244</wicri:noRegion></affiliation></author><author><name sortKey="Lien, Ling Lan" sort="Lien, Ling Lan" uniqKey="Lien L" first="Ling-Lan" last="Lien">Ling-Lan Lien</name></author><author><name sortKey="Chang, Ya Chu" sort="Chang, Ya Chu" uniqKey="Chang Y" first="Ya-Chu" last="Chang">Ya-Chu Chang</name></author><author><name sortKey="Wu, James Swi Bea" sort="Wu, James Swi Bea" uniqKey="Wu J" first="James Swi-Bea" last="Wu">James Swi-Bea Wu</name></author></analytic><series><title level="j">Journal of the science of food and agriculture</title><idno type="eISSN">1097-0010</idno><imprint><date when="2013" type="published">2013</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acylation</term><term>Carboxylic Ester Hydrolases (metabolism)</term><term>Citrus sinensis (chemistry)</term><term>Condiments (analysis)</term><term>Diet, Carbohydrate-Restricted</term><term>Diet, Reducing</term><term>Dietary Sucrose (analysis)</term><term>Feasibility Studies</term><term>Food Handling</term><term>Fragaria (chemistry)</term><term>Fruit (chemistry)</term><term>Humans</term><term>Hydrolysis</term><term>Mechanical Phenomena</term><term>Methylation</term><term>Molecular Weight</term><term>Pectins (chemistry)</term><term>Pectins (metabolism)</term><term>Physicochemical Phenomena</term><term>Sodium Chloride, Dietary</term><term>Taiwan</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Dietary Sucrose</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Pectins</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Carboxylic Ester Hydrolases</term><term>Pectins</term></keywords><keywords scheme="MESH" type="geographic" xml:lang="en"><term>Taiwan</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Condiments</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Fragaria</term><term>Fruit</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Acylation</term><term>Diet, Carbohydrate-Restricted</term><term>Diet, Reducing</term><term>Feasibility Studies</term><term>Food Handling</term><term>Humans</term><term>Hydrolysis</term><term>Mechanical Phenomena</term><term>Methylation</term><term>Molecular Weight</term><term>Physicochemical Phenomena</term><term>Sodium Chloride, Dietary</term></keywords><keywords scheme="Wicri" type="geographic" xml:lang="fr"><term>Taïwan</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Pectin methyl esterase (PME) has been postulated to catalyse the transacylation reaction between pectin molecules. The present study aimed to prove the occurrence of this reaction. The feasibility of applying PME-catalysed transacylation between high-methoxy pectin molecules in making fruit jam with reduced sugar content was also investigated.</div></front></TEI></PubMed></double></record>Pour manipuler ce document sous Unix (Dilib)
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