Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content.
Identifieur interne : 000516 ( PubMed/Corpus ); précédent : 000515; suivant : 000517Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content.
Auteurs : Yuh-Tai Wang ; Ling-Lan Lien ; Ya-Chu Chang ; James Swi-Bea WuSource :
- Journal of the science of food and agriculture [ 1097-0010 ] ; 2013.
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
Links to Exploration step
pubmed:22782866Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content.</title><author><name sortKey="Wang, Yuh Tai" sort="Wang, Yuh Tai" uniqKey="Wang Y" first="Yuh-Tai" last="Wang">Yuh-Tai Wang</name><affiliation><nlm:affiliation>Life Science Center, Hsing Wu Institute of Technology, Taipei 244, Taiwan.</nlm:affiliation></affiliation></author><author><name sortKey="Lien, Ling Lan" sort="Lien, Ling Lan" uniqKey="Lien L" first="Ling-Lan" last="Lien">Ling-Lan Lien</name></author><author><name sortKey="Chang, Ya Chu" sort="Chang, Ya Chu" uniqKey="Chang Y" first="Ya-Chu" last="Chang">Ya-Chu Chang</name></author><author><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></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2013">2013</date><idno type="RBID">pubmed:22782866</idno><idno type="pmid">22782866</idno><idno type="doi">10.1002/jsfa.5772</idno><idno type="wicri:Area/PubMed/Corpus">000516</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content.</title><author><name sortKey="Wang, Yuh Tai" sort="Wang, Yuh Tai" uniqKey="Wang Y" first="Yuh-Tai" last="Wang">Yuh-Tai Wang</name><affiliation><nlm:affiliation>Life Science Center, Hsing Wu Institute of Technology, Taipei 244, Taiwan.</nlm:affiliation></affiliation></author><author><name sortKey="Lien, Ling Lan" sort="Lien, Ling Lan" uniqKey="Lien L" first="Ling-Lan" last="Lien">Ling-Lan Lien</name></author><author><name sortKey="Chang, Ya Chu" sort="Chang, Ya Chu" uniqKey="Chang Y" first="Ya-Chu" last="Chang">Ya-Chu Chang</name></author><author><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></author></analytic><series><title level="j">Journal of the science of food and agriculture</title><idno type="eISSN">1097-0010</idno><imprint><date when="2013" type="published">2013</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acylation</term><term>Carboxylic Ester Hydrolases (metabolism)</term><term>Citrus sinensis (chemistry)</term><term>Condiments (analysis)</term><term>Diet, Carbohydrate-Restricted</term><term>Diet, Reducing</term><term>Dietary Sucrose (analysis)</term><term>Feasibility Studies</term><term>Food Handling</term><term>Fragaria (chemistry)</term><term>Fruit (chemistry)</term><term>Humans</term><term>Hydrolysis</term><term>Mechanical Phenomena</term><term>Methylation</term><term>Molecular Weight</term><term>Pectins (chemistry)</term><term>Pectins (metabolism)</term><term>Physicochemical Phenomena</term><term>Sodium Chloride, Dietary</term><term>Taiwan</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Dietary Sucrose</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Pectins</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Carboxylic Ester Hydrolases</term><term>Pectins</term></keywords><keywords scheme="MESH" type="geographic" xml:lang="en"><term>Taiwan</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Condiments</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Fragaria</term><term>Fruit</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Acylation</term><term>Diet, Carbohydrate-Restricted</term><term>Diet, Reducing</term><term>Feasibility Studies</term><term>Food Handling</term><term>Humans</term><term>Hydrolysis</term><term>Mechanical Phenomena</term><term>Methylation</term><term>Molecular Weight</term><term>Physicochemical Phenomena</term><term>Sodium Chloride, Dietary</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">22782866</PMID><DateCreated><Year>2012</Year><Month>12</Month><Day>14</Day></DateCreated><DateCompleted><Year>2013</Year><Month>06</Month><Day>04</Day></DateCompleted><DateRevised><Year>2012</Year><Month>12</Month><Day>14</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1097-0010</ISSN><JournalIssue CitedMedium="Internet"><Volume>93</Volume><Issue>2</Issue><PubDate><Year>2013</Year><Month>Jan</Month></PubDate></JournalIssue><Title>Journal of the science of food and agriculture</Title><ISOAbbreviation>J. Sci. Food Agric.</ISOAbbreviation></Journal><ArticleTitle>Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content.</ArticleTitle><Pagination><MedlinePgn>382-8</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1002/jsfa.5772</ELocationID><Abstract><AbstractText Label="BACKGROUND" NlmCategory="BACKGROUND">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.</AbstractText><AbstractText Label="RESULTS" NlmCategory="RESULTS">PME treatment increased the turbidity and particle size in pectin solution and the molecular weight of pectin, while it decreased the number of methoxy ester linkages and the intensity of the CH₃ absorption peak in the Fourier transform infrared spectrum without changes in the number of total ester linkages in pectin molecules. These findings support the occurrence of PME-catalysed transacylation between pectin molecules. Higher values of hardness, gumminess and chewiness were found in a jam containing PME-treated citrus pectin (10 g L⁻¹) and sugar (350 g L⁻¹) as compared with either a jam containing untreated citrus pectin (10 g L⁻¹) and sugar (350 g L⁻¹) or strawberry jam containing pectin (10 g L⁻¹) from the fruit and sugar (650 g L⁻¹).</AbstractText><AbstractText Label="CONCLUSION" NlmCategory="CONCLUSIONS">The demand for sugar in jam making can be greatly reduced by the use of PME-treated high-methoxy pectin.</AbstractText><CopyrightInformation>Copyright © 2012 Society of Chemical Industry.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Wang</LastName><ForeName>Yuh-Tai</ForeName><Initials>YT</Initials><AffiliationInfo><Affiliation>Life Science Center, Hsing Wu Institute of Technology, Taipei 244, Taiwan.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Lien</LastName><ForeName>Ling-Lan</ForeName><Initials>LL</Initials></Author><Author ValidYN="Y"><LastName>Chang</LastName><ForeName>Ya-Chu</ForeName><Initials>YC</Initials></Author><Author ValidYN="Y"><LastName>Wu</LastName><ForeName>James Swi-Bea</ForeName><Initials>JS</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D003160">Comparative Study</PublicationType><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2012</Year><Month>Jul</Month><Day>10</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>J Sci Food Agric</MedlineTA><NlmUniqueID>0376334</NlmUniqueID><ISSNLinking>0022-5142</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D019422">Dietary Sucrose</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010368">Pectins</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D017673">Sodium Chloride, Dietary</NameOfSubstance></Chemical><Chemical><RegistryNumber>9000-69-5</RegistryNumber><NameOfSubstance UI="C030121">pectin</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 3.1.1.-</RegistryNumber><NameOfSubstance UI="D002265">Carboxylic Ester Hydrolases</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 3.1.1.11</RegistryNumber><NameOfSubstance UI="C022323">pectinesterase</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000215" MajorTopicYN="N">Acylation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D002265" MajorTopicYN="N">Carboxylic Ester Hydrolases</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D003212" MajorTopicYN="N">Condiments</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D050528" MajorTopicYN="Y">Diet, Carbohydrate-Restricted</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D004038" MajorTopicYN="N">Diet, Reducing</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D019422" MajorTopicYN="N">Dietary Sucrose</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005240" MajorTopicYN="N">Feasibility Studies</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="Y">Food Handling</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D031985" MajorTopicYN="N">Fragaria</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005638" MajorTopicYN="N">Fruit</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006868" MajorTopicYN="N">Hydrolysis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D055595" MajorTopicYN="N">Mechanical Phenomena</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008745" MajorTopicYN="N">Methylation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008970" MajorTopicYN="N">Molecular Weight</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010368" MajorTopicYN="N">Pectins</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D055605" MajorTopicYN="N">Physicochemical Phenomena</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D017673" MajorTopicYN="N">Sodium Chloride, Dietary</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013624" MajorTopicYN="N" Type="Geographic">Taiwan</DescriptorName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2011</Year><Month>12</Month><Day>4</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2012</Year><Month>5</Month><Day>12</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2012</Year><Month>5</Month><Day>18</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2012</Year><Month>7</Month><Day>12</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2012</Year><Month>7</Month><Day>12</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2013</Year><Month>6</Month><Day>5</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">22782866</ArticleId><ArticleId IdType="doi">10.1002/jsfa.5772</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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