Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content.
Identifieur interne : 001025 ( Ncbi/Checkpoint ); précédent : 001024; suivant : 001026Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content.
Auteurs : Yuh-Tai Wang [Taïwan] ; Ling-Lan Lien ; Ya-Chu Chang ; James Swi-Bea WuSource :
- Journal of the science of food and agriculture [ 1097-0010 ] ; 2013.
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.
- 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
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.
DOI: 10.1002/jsfa.5772
PubMed: 22782866
Affiliations:
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pubmed:22782866Le document en format XML
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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><noCountry><name sortKey="Chang, Ya Chu" sort="Chang, Ya Chu" uniqKey="Chang Y" first="Ya-Chu" last="Chang">Ya-Chu Chang</name><name sortKey="Lien, Ling Lan" sort="Lien, Ling Lan" uniqKey="Lien L" first="Ling-Lan" last="Lien">Ling-Lan Lien</name><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></noCountry><country name="Taïwan"><noRegion><name sortKey="Wang, Yuh Tai" sort="Wang, Yuh Tai" uniqKey="Wang Y" first="Yuh-Tai" last="Wang">Yuh-Tai Wang</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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