Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations
Identifieur interne : 000187 ( PascalFrancis/Curation ); précédent : 000186; suivant : 000188Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations
Auteurs : L. Wicker [États-Unis] ; J. L. Ackerley [États-Unis] ; M. Corredig [États-Unis]Source :
- Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2002.
Descripteurs français
- Pascal (Inist)
- Wicri :
- topic : Calcium.
English descriptors
- KwdEn :
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.
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<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Clarification of juice by thermolabile Valencia pectinmethylesterase is accelerated by cations</title>
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<term>Citrus sinensis</term>
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<term>Colloidal dispersion</term>
<term>Enzymatic activity</term>
<term>Fruit juice</term>
<term>Manufacturing process</term>
<term>Orange juice</term>
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<term>Pectinesterase</term>
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<term>Citrus sinensis</term>
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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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<fC01 i1="01" l="ENG"><s0>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.</s0>
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<s5>05</s5>
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<s5>08</s5>
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<s2>FE</s2>
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<s2>FE</s2>
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<s2>FE</s2>
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<s2>FE</s2>
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<fC07 i1="06" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
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<s2>NS</s2>
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<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>
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<s5>39</s5>
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<s5>39</s5>
</fC07>
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<s5>39</s5>
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<fC07 i1="10" i2="X" l="FRE"><s0>Cation</s0>
<s2>NA</s2>
<s5>50</s5>
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<s2>NA</s2>
<s5>50</s5>
</fC07>
<fC07 i1="10" i2="X" l="SPA"><s0>Cation</s0>
<s2>NA</s2>
<s5>50</s5>
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