OrangerV1, PascalFrancis, Corpus, bibRecord, 000817

Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations

Identifieur interne : 000817 ( PascalFrancis/Corpus ); précédent : 000816; suivant : 000818

Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations

Auteurs : L. Wicker ; J. L. Ackerley ; M. Corredig

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2002.

RBID : Pascal:02-0444079

Descripteurs français

Pascal (Inist)
- Procédé fabrication, Clarification, Jus fruit, Jus d'orange, Pectinesterase, Activité enzymatique, Dimension particule, Dispersion colloïdale, Citrus sinensis, Calcium, Strontium, Pectine.

English descriptors

KwdEn :
- Calcium, Citrus sinensis, Clarifying, Colloidal dispersion, Enzymatic activity, Fruit juice, Manufacturing process, Orange juice, Particle size, Pectin, Pectinesterase, Strontium.

Abstract

Pectinmethylesterase (PME) was isolated from Valencia orange pulp and added to reconstituted juice at 1.2 units/mL of juice in the presence or absence of cations at 4.2 or 16.7 mM. The percent transmittance (%T) of control juices with no added PME or cation did not clarify. The %T of juices with added PME and added cation was 45-55% by the second day. Increases in the average particle size was observed with PME- or cation-added juices and preceded increases in %T. Most likely, cations displaced PME from an inactive pectin substrate complex and increased clarification. PME, in the absence of cations, increased particle size but did not affect %T, suggesting a direct interaction of PME with cloud particles.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

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A02	`01`			`@0 JAFCAU`
A03		`1`		`@0 J. agric. food chem. : (Print)`
A05				`@2 50`
A06				`@2 14`
A08	`01`	`1`	`ENG`	`@1 Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations`
A11	`01`	`1`		`@1 WICKER (L.)`
A11	`02`	`1`		`@1 ACKERLEY (J. L.)`
A11	`03`	`1`		`@1 CORREDIG (M.)`
A14	`01`			`@1 Department of Food Science and Technology, Physical Properties Group, University of Georgia @2 Athens, Georgia 30602 @3 USA @Z 1 aut. @Z 2 aut. @Z 3 aut.`
A20				`@1 4091-4095`
A21				`@1 2002`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 7332 @5 354000101788050350`
A44				`@0 0000 @1 © 2002 INIST-CNRS. All rights reserved.`
A45				`@0 30 ref.`
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A61				`@0 A`
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C01	`01`		`ENG`	@0 Pectinmethylesterase (PME) was isolated from Valencia orange pulp and added to reconstituted juice at 1.2 units/mL of juice in the presence or absence of cations at 4.2 or 16.7 mM. The percent transmittance (%T) of control juices with no added PME or cation did not clarify. The %T of juices with added PME and added cation was 45-55% by the second day. Increases in the average particle size was observed with PME- or cation-added juices and preceded increases in %T. Most likely, cations displaced PME from an inactive pectin substrate complex and increased clarification. PME, in the absence of cations, increased particle size but did not affect %T, suggesting a direct interaction of PME with cloud particles.
C02	`01`	`X`		`@0 002A35B09`
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C03	`01`	`X`	`ENG`	`@0 Manufacturing process @5 01`
C03	`01`	`X`	`SPA`	`@0 Procedimiento fabricación @5 01`
C03	`02`	`X`	`FRE`	`@0 Clarification @5 02`
C03	`02`	`X`	`ENG`	`@0 Clarifying @5 02`
C03	`02`	`X`	`SPA`	`@0 Clarificación @5 02`
C03	`03`	`X`	`FRE`	`@0 Jus fruit @5 03`
C03	`03`	`X`	`ENG`	`@0 Fruit juice @5 03`
C03	`03`	`X`	`SPA`	`@0 Jugo fruta @5 03`
C03	`04`	`X`	`FRE`	`@0 Jus d'orange @5 04`
C03	`04`	`X`	`ENG`	`@0 Orange juice @5 04`
C03	`04`	`X`	`SPA`	`@0 Zugo naranja @5 04`
C03	`05`	`X`	`FRE`	`@0 Pectinesterase @2 FE @5 05`
C03	`05`	`X`	`ENG`	`@0 Pectinesterase @2 FE @5 05`
C03	`05`	`X`	`SPA`	`@0 Pectinesterase @2 FE @5 05`
C03	`06`	`X`	`FRE`	`@0 Activité enzymatique @5 06`
C03	`06`	`X`	`ENG`	`@0 Enzymatic activity @5 06`
C03	`06`	`X`	`SPA`	`@0 Actividad enzimática @5 06`
C03	`07`	`X`	`FRE`	`@0 Dimension particule @5 07`
C03	`07`	`X`	`ENG`	`@0 Particle size @5 07`
C03	`07`	`X`	`SPA`	`@0 Dimensión partícula @5 07`
C03	`08`	`X`	`FRE`	`@0 Dispersion colloïdale @5 08`
C03	`08`	`X`	`ENG`	`@0 Colloidal dispersion @5 08`
C03	`08`	`X`	`SPA`	`@0 Dispersión coloidal @5 08`
C03	`09`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 10`
C03	`09`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 10`
C03	`09`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 10`
C03	`10`	`X`	`FRE`	`@0 Calcium @2 NC @2 FR @5 15`
C03	`10`	`X`	`ENG`	`@0 Calcium @2 NC @2 FR @5 15`
C03	`10`	`X`	`SPA`	`@0 Calcio @2 NC @2 FR @5 15`
C03	`11`	`X`	`FRE`	`@0 Strontium @2 NC @5 16`
C03	`11`	`X`	`ENG`	`@0 Strontium @2 NC @5 16`
C03	`11`	`X`	`SPA`	`@0 Estroncio @2 NC @5 16`
C03	`12`	`X`	`FRE`	`@0 Pectine @5 17`
C03	`12`	`X`	`ENG`	`@0 Pectin @5 17`
C03	`12`	`X`	`SPA`	`@0 Pectina @5 17`
C07	`01`	`X`	`FRE`	`@0 Carboxylic ester hydrolases @2 FE`
C07	`01`	`X`	`ENG`	`@0 Carboxylic ester hydrolases @2 FE`
C07	`01`	`X`	`SPA`	`@0 Carboxylic ester hydrolases @2 FE`
C07	`02`	`X`	`FRE`	`@0 Esterases @2 FE`
C07	`02`	`X`	`ENG`	`@0 Esterases @2 FE`
C07	`02`	`X`	`SPA`	`@0 Esterases @2 FE`
C07	`03`	`X`	`FRE`	`@0 Hydrolases @2 FE`
C07	`03`	`X`	`ENG`	`@0 Hydrolases @2 FE`
C07	`03`	`X`	`SPA`	`@0 Hydrolases @2 FE`
C07	`04`	`X`	`FRE`	`@0 Enzyme`
C07	`04`	`X`	`ENG`	`@0 Enzyme`
C07	`04`	`X`	`SPA`	`@0 Enzima`
C07	`05`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`05`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`05`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`06`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`06`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`06`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`07`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`07`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`07`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`08`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`08`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`08`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`09`	`X`	`FRE`	`@0 Agrume @5 39`
C07	`09`	`X`	`ENG`	`@0 Citrus fruit @5 39`
C07	`09`	`X`	`SPA`	`@0 Agrios @5 39`
C07	`10`	`X`	`FRE`	`@0 Cation @2 NA @5 50`
C07	`10`	`X`	`ENG`	`@0 Cations @2 NA @5 50`
C07	`10`	`X`	`SPA`	`@0 Cation @2 NA @5 50`
N21				`@1 259`
N82				`@1 PSI`

Format Inist (serveur)

NO :	PASCAL 02-0444079 INIST
ET :	Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations
AU :	WICKER (L.); ACKERLEY (J. L.); CORREDIG (M.)
AF :	Department of Food Science and Technology, Physical Properties Group, University of Georgia/Athens, Georgia 30602/Etats-Unis (1 aut., 2 aut., 3 aut.)
DT :	Publication en série; Niveau analytique
SO :	Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2002; Vol. 50; No. 14; Pp. 4091-4095; Bibl. 30 ref.
LA :	Anglais
EA :	Pectinmethylesterase (PME) was isolated from Valencia orange pulp and added to reconstituted juice at 1.2 units/mL of juice in the presence or absence of cations at 4.2 or 16.7 mM. The percent transmittance (%T) of control juices with no added PME or cation did not clarify. The %T of juices with added PME and added cation was 45-55% by the second day. Increases in the average particle size was observed with PME- or cation-added juices and preceded increases in %T. Most likely, cations displaced PME from an inactive pectin substrate complex and increased clarification. PME, in the absence of cations, increased particle size but did not affect %T, suggesting a direct interaction of PME with cloud particles.
CC :	002A35B09
FD :	Procédé fabrication; Clarification; Jus fruit; Jus d'orange; Pectinesterase; Activité enzymatique; Dimension particule; Dispersion colloïdale; Citrus sinensis; Calcium; Strontium; Pectine
FG :	Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Agrume; Cation
ED :	Manufacturing process; Clarifying; Fruit juice; Orange juice; Pectinesterase; Enzymatic activity; Particle size; Colloidal dispersion; Citrus sinensis; Calcium; Strontium; Pectin
EG :	Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Citrus fruit; Cations
SD :	Procedimiento fabricación; Clarificación; Jugo fruta; Zugo naranja; Pectinesterase; Actividad enzimática; Dimensión partícula; Dispersión coloidal; Citrus sinensis; Calcio; Estroncio; Pectina
LO :	INIST-7332.354000101788050350
ID :	02-0444079

Links to Exploration step

Pascal:02-0444079

Le document en format XML

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<front><div type="abstract" xml:lang="en">Pectinmethylesterase (PME) was isolated from Valencia orange pulp and added to reconstituted juice at 1.2 units/mL of juice in the presence or absence of cations at 4.2 or 16.7 mM. The percent transmittance (%T) of control juices with no added PME or cation did not clarify. The %T of juices with added PME and added cation was 45-55% by the second day. Increases in the average particle size was observed with PME- or cation-added juices and preceded increases in %T. Most likely, cations displaced PME from an inactive pectin substrate complex and increased clarification. PME, in the absence of cations, increased particle size but did not affect %T, suggesting a direct interaction of PME with cloud particles.</div>
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<fC03 i1="09" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Calcium</s0>
<s2>NC</s2>
<s2>FR</s2>
<s5>15</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Calcium</s0>
<s2>NC</s2>
<s2>FR</s2>
<s5>15</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Calcio</s0>
<s2>NC</s2>
<s2>FR</s2>
<s5>15</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Strontium</s0>
<s2>NC</s2>
<s5>16</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Strontium</s0>
<s2>NC</s2>
<s5>16</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Estroncio</s0>
<s2>NC</s2>
<s5>16</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Pectine</s0>
<s5>17</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Pectin</s0>
<s5>17</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Pectina</s0>
<s5>17</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Carboxylic ester hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Carboxylic ester hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Carboxylic ester hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Esterases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Esterases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Esterases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Enzyme</s0>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Enzyme</s0>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Enzima</s0>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="07" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="07" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="07" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="08" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="08" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="08" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="09" i2="X" l="FRE"><s0>Agrume</s0>
<s5>39</s5>
</fC07>
<fC07 i1="09" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>39</s5>
</fC07>
<fC07 i1="09" i2="X" l="SPA"><s0>Agrios</s0>
<s5>39</s5>
</fC07>
<fC07 i1="10" i2="X" l="FRE"><s0>Cation</s0>
<s2>NA</s2>
<s5>50</s5>
</fC07>
<fC07 i1="10" i2="X" l="ENG"><s0>Cations</s0>
<s2>NA</s2>
<s5>50</s5>
</fC07>
<fC07 i1="10" i2="X" l="SPA"><s0>Cation</s0>
<s2>NA</s2>
<s5>50</s5>
</fC07>
<fN21><s1>259</s1>
</fN21>
<fN82><s1>PSI</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 02-0444079 INIST</NO>
<ET>Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations</ET>
<AU>WICKER (L.); ACKERLEY (J. L.); CORREDIG (M.)</AU>
<AF>Department of Food Science and Technology, Physical Properties Group, University of Georgia/Athens, Georgia 30602/Etats-Unis (1 aut., 2 aut., 3 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2002; Vol. 50; No. 14; Pp. 4091-4095; Bibl. 30 ref.</SO>
<LA>Anglais</LA>
<EA>Pectinmethylesterase (PME) was isolated from Valencia orange pulp and added to reconstituted juice at 1.2 units/mL of juice in the presence or absence of cations at 4.2 or 16.7 mM. The percent transmittance (%T) of control juices with no added PME or cation did not clarify. The %T of juices with added PME and added cation was 45-55% by the second day. Increases in the average particle size was observed with PME- or cation-added juices and preceded increases in %T. Most likely, cations displaced PME from an inactive pectin substrate complex and increased clarification. PME, in the absence of cations, increased particle size but did not affect %T, suggesting a direct interaction of PME with cloud particles.</EA>
<CC>002A35B09</CC>
<FD>Procédé fabrication; Clarification; Jus fruit; Jus d'orange; Pectinesterase; Activité enzymatique; Dimension particule; Dispersion colloïdale; Citrus sinensis; Calcium; Strontium; Pectine</FD>
<FG>Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Agrume; Cation</FG>
<ED>Manufacturing process; Clarifying; Fruit juice; Orange juice; Pectinesterase; Enzymatic activity; Particle size; Colloidal dispersion; Citrus sinensis; Calcium; Strontium; Pectin</ED>
<EG>Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Citrus fruit; Cations</EG>
<SD>Procedimiento fabricación; Clarificación; Jugo fruta; Zugo naranja; Pectinesterase; Actividad enzimática; Dimensión partícula; Dispersión coloidal; Citrus sinensis; Calcio; Estroncio; Pectina</SD>
<LO>INIST-7332.354000101788050350</LO>
<ID>02-0444079</ID>
</server>
</inist>
</record>

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Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations

Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations

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