Development of an immunological toolbox to detect endogenous and exogenous pectin methylesterase in plant-based food products

Vandevenne, Evelien; Buggenhout, Sandy Van; Peeters, Miet; Compernolle, Griet; Declerck, Paul; Hendrickx, Marc; Loey, Ann Van; Gils, Ann

doi:10.1016/j.foodres.2011.01.056

Cited by 3 publications

(1 citation statement)

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“…Moreover, pectin characterisation has so far been restricted to in vitro analyses on isolated pectins. In situ analysis of processing-induced pectin structural changes and residual enzyme activity by means of antibodies against specific pectin epitopes or enzyme-directed probes, recently being explored (Christiaens, Van Buggenhout, Houben et al, 2011;Vandevenne et al, 2011), will certainly broaden and deepen the current understanding of the structure-function relationship of pectin as affected by HP.…”

Section: Discussionmentioning

confidence: 99%

Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods

Jolie

Christiaens

Roeck

et al. 2012

Trends in Food Science & Technology

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Under conditions associated with fruit and vegetable processing, cell wall pectin can undergo numerous enzymatic and non-enzymatic conversion reactions, which are connected with and reflected in the structure-related quality characteristics of the final product (e.g., texture, viscosity, cloud stability). This paper reviews recent insights in the ways the major pectin conversions (including depolymerisation and demethoxylation) are affected by application of high pressure (100e1000 MPa), a process parameter of increasing industrial relevance. Pressure-induced effects including (i) reaction acceleration and deceleration, (ii) pectic enzyme stimulation, inhibition, inactivation and stabilisation and (iii) enzymeinhibitor and enzyme-subunit dissociation are discussed. Their food-technological implications and (potential) applications with regard to structure-related quality attributes of plant-based foods are illustrated, clearly showing the relevance of high-pressure processing of food systems for unique functional properties beyond preservation (pasteurisation and sterilisation).

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Section: Discussionmentioning

confidence: 99%