OrangerV1, PascalFrancis, Corpus, bibRecord, 000917

Capillary electrophoresis analysis of orange juice pectinesterases

Identifieur interne : 000917 ( PascalFrancis/Corpus ); précédent : 000916; suivant : 000918

Capillary electrophoresis analysis of orange juice pectinesterases

Auteurs : Robert J. Braddock ; Charles R. Bryan ; Jacqueline K. Burns

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2001.

RBID : Pascal:01-0177851

Descripteurs français

Pascal (Inist)
- Méthode analyse, Pectinesterase, Jus d'orange, Electrophorèse capillaire, Stabilité thermique, Qualité production, Flaveur, Traitement thermique, Propriété chimique, Citrus sinensis, Inactivation, Caractérisation, Masse moléculaire.

English descriptors

KwdEn :
- Analysis method, Capillary electrophoresis, Characterization, Chemical properties, Citrus sinensis, Flavor, Heat treatment, Inactivation, Molecular weight, Orange juice, Pectinesterase, Production quality, Thermal stability.

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.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

A01	`01`	`1`		`@0 0021-8561`
A02	`01`			`@0 JAFCAU`
A03		`1`		`@0 J. agric. food chem. : (Print)`
A05				`@2 49`
A06				`@2 2`
A08	`01`	`1`	`ENG`	`@1 Capillary electrophoresis analysis of orange juice pectinesterases`
A11	`01`	`1`		`@1 BRADDOCK (Robert J.)`
A11	`02`	`1`		`@1 BRYAN (Charles R.)`
A11	`03`	`1`		`@1 BURNS (Jacqueline K.)`
A14	`01`			`@1 University of Florida, Citrus Research and Education Center, 700 Experiment Station Road @2 Lake Alfred, Florida 33850 @3 USA @Z 1 aut. @Z 2 aut. @Z 3 aut.`
A20				`@1 846-850`
A21				`@1 2001`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 7332 @5 354000097957750520`
A44				`@0 0000 @1 © 2001 INIST-CNRS. All rights reserved.`
A45				`@0 13 ref.`
A47	`01`	`1`		`@0 01-0177851`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Journal of agricultural and food chemistry : (Print)`
A66	`01`			`@0 USA`
C01	`01`		`ENG`	@0 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.
C02	`01`	`X`		`@0 002A35B09`
C02	`02`	`X`		`@0 002A10E05`
C03	`01`	`X`	`FRE`	`@0 Méthode analyse @5 01`
C03	`01`	`X`	`ENG`	`@0 Analysis method @5 01`
C03	`01`	`X`	`SPA`	`@0 Método análisis @5 01`
C03	`02`	`X`	`FRE`	`@0 Pectinesterase @2 FE @5 02`
C03	`02`	`X`	`ENG`	`@0 Pectinesterase @2 FE @5 02`
C03	`02`	`X`	`SPA`	`@0 Pectinesterase @2 FE @5 02`
C03	`03`	`X`	`FRE`	`@0 Jus d'orange @5 03`
C03	`03`	`X`	`ENG`	`@0 Orange juice @5 03`
C03	`03`	`X`	`SPA`	`@0 Zugo naranja @5 03`
C03	`04`	`X`	`FRE`	`@0 Electrophorèse capillaire @5 04`
C03	`04`	`X`	`ENG`	`@0 Capillary electrophoresis @5 04`
C03	`04`	`X`	`SPA`	`@0 Electroforesis capilar @5 04`
C03	`05`	`X`	`FRE`	`@0 Stabilité thermique @5 05`
C03	`05`	`X`	`ENG`	`@0 Thermal stability @5 05`
C03	`05`	`X`	`SPA`	`@0 Estabilidad térmica @5 05`
C03	`06`	`X`	`FRE`	`@0 Qualité production @5 06`
C03	`06`	`X`	`ENG`	`@0 Production quality @5 06`
C03	`06`	`X`	`SPA`	`@0 Calidad producción @5 06`
C03	`07`	`X`	`FRE`	`@0 Flaveur @5 07`
C03	`07`	`X`	`ENG`	`@0 Flavor @5 07`
C03	`07`	`X`	`SPA`	`@0 Flavor @5 07`
C03	`08`	`X`	`FRE`	`@0 Traitement thermique @5 08`
C03	`08`	`X`	`ENG`	`@0 Heat treatment @5 08`
C03	`08`	`X`	`SPA`	`@0 Tratamiento térmico @5 08`
C03	`09`	`X`	`FRE`	`@0 Propriété chimique @5 09`
C03	`09`	`X`	`ENG`	`@0 Chemical properties @5 09`
C03	`09`	`X`	`SPA`	`@0 Propiedad química @5 09`
C03	`10`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 10`
C03	`10`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 10`
C03	`10`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 10`
C03	`11`	`X`	`FRE`	`@0 Inactivation @5 33`
C03	`11`	`X`	`ENG`	`@0 Inactivation @5 33`
C03	`11`	`X`	`SPA`	`@0 Inactivación @5 33`
C03	`12`	`X`	`FRE`	`@0 Caractérisation @5 34`
C03	`12`	`X`	`ENG`	`@0 Characterization @5 34`
C03	`12`	`X`	`SPA`	`@0 Caracterización @5 34`
C03	`13`	`X`	`FRE`	`@0 Masse moléculaire @5 35`
C03	`13`	`X`	`ENG`	`@0 Molecular weight @5 35`
C03	`13`	`X`	`SPA`	`@0 Masa molecular @5 35`
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 40`
C07	`09`	`X`	`ENG`	`@0 Citrus fruit @5 40`
C07	`09`	`X`	`SPA`	`@0 Agrios @5 40`
N21				`@1 119`

Format Inist (serveur)

NO :	PASCAL 01-0177851 INIST
ET :	Capillary electrophoresis analysis of orange juice pectinesterases
AU :	BRADDOCK (Robert J.); BRYAN (Charles R.); BURNS (Jacqueline K.)
AF :	University of Florida, Citrus Research and Education Center, 700 Experiment Station Road/Lake Alfred, Florida 33850/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. 2001; Vol. 49; No. 2; Pp. 846-850; Bibl. 13 ref.
LA :	Anglais
EA :	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.
CC :	002A35B09; 002A10E05
FD :	Méthode analyse; Pectinesterase; Jus d'orange; Electrophorèse capillaire; Stabilité thermique; Qualité production; Flaveur; Traitement thermique; Propriété chimique; Citrus sinensis; Inactivation; Caractérisation; Masse moléculaire
FG :	Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Agrume
ED :	Analysis method; Pectinesterase; Orange juice; Capillary electrophoresis; Thermal stability; Production quality; Flavor; Heat treatment; Chemical properties; Citrus sinensis; Inactivation; Characterization; Molecular weight
EG :	Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Citrus fruit
SD :	Método análisis; Pectinesterase; Zugo naranja; Electroforesis capilar; Estabilidad térmica; Calidad producción; Flavor; Tratamiento térmico; Propiedad química; Citrus sinensis; Inactivación; Caracterización; Masa molecular
LO :	INIST-7332.354000097957750520
ID :	01-0177851

Links to Exploration step

Pascal:01-0177851

Le document en format XML

<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">Capillary electrophoresis analysis of orange juice pectinesterases</title>
<author><name sortKey="Braddock, Robert J" sort="Braddock, Robert J" uniqKey="Braddock R" first="Robert J." last="Braddock">Robert J. Braddock</name>
<affiliation><inist:fA14 i1="01"><s1>University of Florida, Citrus Research and Education Center, 700 Experiment Station Road</s1>
<s2>Lake Alfred, Florida 33850</s2>
<s3>USA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Bryan, Charles R" sort="Bryan, Charles R" uniqKey="Bryan C" first="Charles R." last="Bryan">Charles R. Bryan</name>
<affiliation><inist:fA14 i1="01"><s1>University of Florida, Citrus Research and Education Center, 700 Experiment Station Road</s1>
<s2>Lake Alfred, Florida 33850</s2>
<s3>USA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Burns, Jacqueline K" sort="Burns, Jacqueline K" uniqKey="Burns J" first="Jacqueline K." last="Burns">Jacqueline K. Burns</name>
<affiliation><inist:fA14 i1="01"><s1>University of Florida, Citrus Research and Education Center, 700 Experiment Station Road</s1>
<s2>Lake Alfred, Florida 33850</s2>
<s3>USA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">INIST</idno>
<idno type="inist">01-0177851</idno>
<date when="2001">2001</date>
<idno type="stanalyst">PASCAL 01-0177851 INIST</idno>
<idno type="RBID">Pascal:01-0177851</idno>
<idno type="wicri:Area/PascalFrancis/Corpus">000917</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Capillary electrophoresis analysis of orange juice pectinesterases</title>
<author><name sortKey="Braddock, Robert J" sort="Braddock, Robert J" uniqKey="Braddock R" first="Robert J." last="Braddock">Robert J. Braddock</name>
<affiliation><inist:fA14 i1="01"><s1>University of Florida, Citrus Research and Education Center, 700 Experiment Station Road</s1>
<s2>Lake Alfred, Florida 33850</s2>
<s3>USA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Bryan, Charles R" sort="Bryan, Charles R" uniqKey="Bryan C" first="Charles R." last="Bryan">Charles R. Bryan</name>
<affiliation><inist:fA14 i1="01"><s1>University of Florida, Citrus Research and Education Center, 700 Experiment Station Road</s1>
<s2>Lake Alfred, Florida 33850</s2>
<s3>USA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Burns, Jacqueline K" sort="Burns, Jacqueline K" uniqKey="Burns J" first="Jacqueline K." last="Burns">Jacqueline K. Burns</name>
<affiliation><inist:fA14 i1="01"><s1>University of Florida, Citrus Research and Education Center, 700 Experiment Station Road</s1>
<s2>Lake Alfred, Florida 33850</s2>
<s3>USA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
</analytic>
<series><title level="j" type="main">Journal of agricultural and food chemistry : (Print)</title>
<title level="j" type="abbreviated">J. agric. food chem. : (Print)</title>
<idno type="ISSN">0021-8561</idno>
<imprint><date when="2001">2001</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
<seriesStmt><title level="j" type="main">Journal of agricultural and food chemistry : (Print)</title>
<title level="j" type="abbreviated">J. agric. food chem. : (Print)</title>
<idno type="ISSN">0021-8561</idno>
</seriesStmt>
</fileDesc>
<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>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<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>
</front>
</TEI>
<inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0021-8561</s0>
</fA01>
<fA02 i1="01"><s0>JAFCAU</s0>
</fA02>
<fA03 i2="1"><s0>J. agric. food chem. : (Print)</s0>
</fA03>
<fA05><s2>49</s2>
</fA05>
<fA06><s2>2</s2>
</fA06>
<fA08 i1="01" i2="1" l="ENG"><s1>Capillary electrophoresis analysis of orange juice pectinesterases</s1>
</fA08>
<fA11 i1="01" i2="1"><s1>BRADDOCK (Robert J.)</s1>
</fA11>
<fA11 i1="02" i2="1"><s1>BRYAN (Charles R.)</s1>
</fA11>
<fA11 i1="03" i2="1"><s1>BURNS (Jacqueline K.)</s1>
</fA11>
<fA14 i1="01"><s1>University of Florida, Citrus Research and Education Center, 700 Experiment Station Road</s1>
<s2>Lake Alfred, Florida 33850</s2>
<s3>USA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
</fA14>
<fA20><s1>846-850</s1>
</fA20>
<fA21><s1>2001</s1>
</fA21>
<fA23 i1="01"><s0>ENG</s0>
</fA23>
<fA43 i1="01"><s1>INIST</s1>
<s2>7332</s2>
<s5>354000097957750520</s5>
</fA43>
<fA44><s0>0000</s0>
<s1>© 2001 INIST-CNRS. All rights reserved.</s1>
</fA44>
<fA45><s0>13 ref.</s0>
</fA45>
<fA47 i1="01" i2="1"><s0>01-0177851</s0>
</fA47>
<fA60><s1>P</s1>
</fA60>
<fA61><s0>A</s0>
</fA61>
<fA64 i1="01" i2="1"><s0>Journal of agricultural and food chemistry : (Print)</s0>
</fA64>
<fA66 i1="01"><s0>USA</s0>
</fA66>
<fC01 i1="01" l="ENG"><s0>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.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35B09</s0>
</fC02>
<fC02 i1="02" i2="X"><s0>002A10E05</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Méthode analyse</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Analysis method</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Método análisis</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Pectinesterase</s0>
<s2>FE</s2>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Pectinesterase</s0>
<s2>FE</s2>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Pectinesterase</s0>
<s2>FE</s2>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Jus d'orange</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Orange juice</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Zugo naranja</s0>
<s5>03</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Electrophorèse capillaire</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Capillary electrophoresis</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Electroforesis capilar</s0>
<s5>04</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Stabilité thermique</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Thermal stability</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Estabilidad térmica</s0>
<s5>05</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Qualité production</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Production quality</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Calidad producción</s0>
<s5>06</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Flaveur</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Flavor</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Flavor</s0>
<s5>07</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Traitement thermique</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Heat treatment</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Tratamiento térmico</s0>
<s5>08</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Propriété chimique</s0>
<s5>09</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Chemical properties</s0>
<s5>09</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Propiedad química</s0>
<s5>09</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Inactivation</s0>
<s5>33</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Inactivation</s0>
<s5>33</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Inactivación</s0>
<s5>33</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Caractérisation</s0>
<s5>34</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Characterization</s0>
<s5>34</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Caracterización</s0>
<s5>34</s5>
</fC03>
<fC03 i1="13" i2="X" l="FRE"><s0>Masse moléculaire</s0>
<s5>35</s5>
</fC03>
<fC03 i1="13" i2="X" l="ENG"><s0>Molecular weight</s0>
<s5>35</s5>
</fC03>
<fC03 i1="13" i2="X" l="SPA"><s0>Masa molecular</s0>
<s5>35</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>40</s5>
</fC07>
<fC07 i1="09" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>40</s5>
</fC07>
<fC07 i1="09" i2="X" l="SPA"><s0>Agrios</s0>
<s5>40</s5>
</fC07>
<fN21><s1>119</s1>
</fN21>
</pA>
</standard>
<server><NO>PASCAL 01-0177851 INIST</NO>
<ET>Capillary electrophoresis analysis of orange juice pectinesterases</ET>
<AU>BRADDOCK (Robert J.); BRYAN (Charles R.); BURNS (Jacqueline K.)</AU>
<AF>University of Florida, Citrus Research and Education Center, 700 Experiment Station Road/Lake Alfred, Florida 33850/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. 2001; Vol. 49; No. 2; Pp. 846-850; Bibl. 13 ref.</SO>
<LA>Anglais</LA>
<EA>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.</EA>
<CC>002A35B09; 002A10E05</CC>
<FD>Méthode analyse; Pectinesterase; Jus d'orange; Electrophorèse capillaire; Stabilité thermique; Qualité production; Flaveur; Traitement thermique; Propriété chimique; Citrus sinensis; Inactivation; Caractérisation; Masse moléculaire</FD>
<FG>Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Agrume</FG>
<ED>Analysis method; Pectinesterase; Orange juice; Capillary electrophoresis; Thermal stability; Production quality; Flavor; Heat treatment; Chemical properties; Citrus sinensis; Inactivation; Characterization; Molecular weight</ED>
<EG>Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Citrus fruit</EG>
<SD>Método análisis; Pectinesterase; Zugo naranja; Electroforesis capilar; Estabilidad térmica; Calidad producción; Flavor; Tratamiento térmico; Propiedad química; Citrus sinensis; Inactivación; Caracterización; Masa molecular</SD>
<LO>INIST-7332.354000097957750520</LO>
<ID>01-0177851</ID>
</server>
</inist>
</record>

Pour manipuler ce document sous Unix (Dilib)

EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/PascalFrancis/Corpus

HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000917 | SxmlIndent | more

HfdSelect -h $EXPLOR_AREA/Data/PascalFrancis/Corpus/biblio.hfd -nk 000917 | SxmlIndent | more

Pour mettre un lien sur cette page dans le réseau Wicri

{{Explor lien
   |wiki=    Wicri/Bois
   |area=    OrangerV1
   |flux=    PascalFrancis
   |étape=   Corpus
   |type=    RBID
   |clé=     Pascal:01-0177851
   |texte=   Capillary electrophoresis analysis of orange juice pectinesterases
}}

This area was generated with Dilib version V0.6.25.
Data generation: Sat Dec 3 17:11:04 2016. Site generation: Wed Mar 6 18:18:32 2024

	Serveur d'exploration sur l'oranger
	Attention, ce site est en cours de développement ! Attention, site généré par des moyens informatiques à partir de corpus bruts. Les informations ne sont donc pas validées.

Serveur d'exploration sur l'oranger

Capillary electrophoresis analysis of orange juice pectinesterases

Capillary electrophoresis analysis of orange juice pectinesterases

Source :

Descripteurs français

English descriptors

Abstract

Notice en format standard (ISO 2709)

Format Inist (serveur)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri