Capillary electrophoresis analysis of orange juice pectinesterases
Identifieur interne : 002E63 ( Main/Exploration ); précédent : 002E62; suivant : 002E64Capillary electrophoresis analysis of orange juice pectinesterases
Auteurs : Robert J. Braddock [États-Unis] ; Charles R. Bryan [États-Unis] ; Jacqueline K. Burns [États-Unis]Source :
- Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2001.
Descripteurs français
- Pascal (Inist)
English descriptors
- KwdEn :
Abstract
Pectinesterase (PE) was extracted from orange juice and pulp with 1 M NaCl, desalted, and separated using capillary electrophoresis (CE) gel procedures (CE-SDS-CGE) and isoelectric focusing (CE-IEF). PE resolved as a single peak using noncoated fused silica columns with CE-SDS-CGE. CE-IEF separation of PE required acryloylaminoethoxyethanol-coated columns, which had limited stability. Thermal stability of PE extracts before and after heating at 75 °C for 30 min and at 95 °C for 5 min established heat labile and heat stabile fractions with identical PE migration times by CE-SDS-CGE or CE-IEF. Peak magnitude decreased to a constant value as heating time increased at 75 °C. Regression analysis of CE-SDS-CGE peak migration times of molecular weight (MW) standards estimated both heat labile and heat stable PE at MW 36 900. Traditional SDS-PAGE gel separation of MW standards and active PE isolated by IEF allowed estimation of MW 36 000. CE-SDS-CGE allowed presumptive, but not quantitative, detection of active PE in fresh juice.
Affiliations:
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Le document en format XML
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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Analysis method</term>
<term>Capillary electrophoresis</term>
<term>Characterization</term>
<term>Chemical properties</term>
<term>Citrus sinensis</term>
<term>Flavor</term>
<term>Heat treatment</term>
<term>Inactivation</term>
<term>Molecular weight</term>
<term>Orange juice</term>
<term>Pectinesterase</term>
<term>Production quality</term>
<term>Thermal stability</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Méthode analyse</term>
<term>Pectinesterase</term>
<term>Jus d'orange</term>
<term>Electrophorèse capillaire</term>
<term>Stabilité thermique</term>
<term>Qualité production</term>
<term>Flaveur</term>
<term>Traitement thermique</term>
<term>Propriété chimique</term>
<term>Citrus sinensis</term>
<term>Inactivation</term>
<term>Caractérisation</term>
<term>Masse moléculaire</term>
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<front><div type="abstract" xml:lang="en">Pectinesterase (PE) was extracted from orange juice and pulp with 1 M NaCl, desalted, and separated using capillary electrophoresis (CE) gel procedures (CE-SDS-CGE) and isoelectric focusing (CE-IEF). PE resolved as a single peak using noncoated fused silica columns with CE-SDS-CGE. CE-IEF separation of PE required acryloylaminoethoxyethanol-coated columns, which had limited stability. Thermal stability of PE extracts before and after heating at 75 °C for 30 min and at 95 °C for 5 min established heat labile and heat stabile fractions with identical PE migration times by CE-SDS-CGE or CE-IEF. Peak magnitude decreased to a constant value as heating time increased at 75 °C. Regression analysis of CE-SDS-CGE peak migration times of molecular weight (MW) standards estimated both heat labile and heat stable PE at MW 36 900. Traditional SDS-PAGE gel separation of MW standards and active PE isolated by IEF allowed estimation of MW 36 000. CE-SDS-CGE allowed presumptive, but not quantitative, detection of active PE in fresh juice.</div>
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