Capillary electrophoresis analysis of orange juice pectinesterases
Identifieur interne : 000917 ( PascalFrancis/Corpus ); précédent : 000916; suivant : 000918Capillary electrophoresis analysis of orange juice pectinesterases
Auteurs : Robert J. Braddock ; Charles R. Bryan ; Jacqueline K. BurnsSource :
- 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.
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Pour connaître la documentation sur le format Inist Standard.
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Format Inist (serveur)
NO : | PASCAL 01-0177851 INIST |
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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 |
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Pascal:01-0177851Le 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>
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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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<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>
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<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>
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<s5>09</s5>
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<s5>09</s5>
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<s5>09</s5>
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<fC03 i1="10" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
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<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>
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