Pectin methyl esterase treatment on high‐methoxy pectin for making fruit jam with reduced sugar content
Identifieur interne : 001020 ( Main/Exploration ); précédent : 001019; suivant : 001021Pectin 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
Affiliations:
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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><affiliations><list><country><li>Taïwan</li></country></list><tree><country name="Taïwan"><noRegion><name sortKey="Wang, Yuh Ai" sort="Wang, Yuh Ai" uniqKey="Wang Y" first="Yuh-Tai" last="Wang">Yuh-Tai Wang</name></noRegion><name sortKey="Chang, Ya Hu" sort="Chang, Ya Hu" uniqKey="Chang Y" first="Ya-Chu" last="Chang">Ya-Chu Chang</name><name sortKey="Lien, Ling An" sort="Lien, Ling An" uniqKey="Lien L" first="Ling-Lan" last="Lien">Ling-Lan Lien</name><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></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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