Thermostability and Orange Juice Cloud Destabilizing Properties of Multiple Pectinesterases From Orange

Versteeg, Cornelis; Rombouts, F.M.; Spaansen, C. H.; Pilnik, W.

doi:10.1111/j.1365-2621.1980.tb07489.x

Cited by 269 publications

(278 citation statements)

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“…This suggests the presence of thermostable and thermolabile fractions of PME isoenzyme complexes with irregular characteristics (Arbaisah et al, 1996;de Assis et al, 2000;Ly-Nguyen et al, 2003;Versteeg et al, 1980). In this regard, it should be noted that the technological problems in citrus juice associated with PME have been attributed to a high molecular weight thermostable fraction, which is also crucial in the establishment of pasteurization values in orange juice (Versteeg et al, 1980). Several studies have reported a low enzyme activity in mango PME when compared to citruses and other fruits (Banjongsinsiri et al, 2004;Duvetter et al, 2009;Jamsazzadeh Kermani et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…However, PME enzymes have been found that exhibit a wide thermal stability range in orange, acerola and carrot juices. This suggests the presence of thermostable and thermolabile fractions of PME isoenzyme complexes with irregular characteristics (Arbaisah et al, 1996;de Assis et al, 2000;Ly-Nguyen et al, 2003;Versteeg et al, 1980). In this regard, it should be noted that the technological problems in citrus juice associated with PME have been attributed to a high molecular weight thermostable fraction, which is also crucial in the establishment of pasteurization values in orange juice (Versteeg et al, 1980).…”

Section: Introductionmentioning

confidence: 99%

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Thermal inactivation kinetics of partially purified mango pectin methylesterase

et al. 2016

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Kinetic parameters of thermal inactivation of pectin methylesterase (PME) in a partially purified mango enzyme extract were determined. The PME of mango partially purified by salting out showed different patterns of thermal inactivation, indicating the presence of a thermostable fraction at 70 °C and a thermolabile fraction at lower temperatures. The inactivation of the thermostable fraction exhibited a linear behavior that yielded a z-value of 9.44 °C and an activation energy (Ea) of 245.6 kJ mol -1 K -1 using the Arrhenius model. The thermostable mango PME fraction represented 17% of total crude enzyme extract, which emphasizes the importance of residual enzyme activity after heat treatment.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Thermal inactivation kinetics of partially purified mango pectin methylesterase

et al. 2016

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“…The thermal inactivation of pepper PME at pH 7.5 in this temperature range exhibits a biphasic model, indicating the presence of a heat-labile and a heat-resistant fraction of PME, both showing first-order inactivation mechanisms. Labile and resistant forms of PME have been shown to occur in a number of other fruits and vegetables including oranges (18,31,32), grapefruits (33), sweet cherries (8), persimmon (9), tomatoes (28), and green beans (34). At the higher temperatures, the inactivation of the heat-labile fraction proceeds very quickly so that the inactivation rate constants cannot be accurately estimated.…”

Section: Purification Of Pepper Pectin Methylesterase By Affinitymentioning

confidence: 99%

Activity and Process Stability of Purified Green Pepper (Capsicum annuum) Pectin Methylesterase

Castro

Loey

Saraiva

et al. 2004

J. Agric. Food Chem.

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Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified by affinity chromatography on a CNBr-Sepharose-PMEI column. A single protein peak with pectin methylesterase activity was observed. For the pepper PME, a biochemical characterization in terms of molar mass (MM), isoelectric points (pI), and kinetic parameters for activity and thermostability was performed. The optimum pH for PME activity at 22°C was 7.5, and its optimum temperature at neutral pH was between 52.5 and 55.0°C. The purified pepper PME required the presence of 0.13 M NaCl for optimum activity. Isothermal inactivation of purified pepper PME in 20 mM Tris buffer (pH 7.5) could be described by a fractional conversion model for lower temperatures (55-57°C) and a biphasic model for higher temperatures (58-70°C). The enzyme showed a stable behavior toward high-pressure/temperature treatments.

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“…The enzyme pectinmethylesterase (PME, EC: 3.1.1.11) has been found in plants as well as in pathogenic fungi and bacteria [30] and catalyses the hydrolysis of the methyl ester groups from pectin; after this, the pectin can be hydrolysed by polygalacturonase action. Plant PME is used in the preparation of low methoxyl pectin and in the destabilisation of cloud in fruit juices [29,31]. Scientists have begun to use a greater range of enzymes more efficiently [28].…”

Section: Pectinmethylesterase Enzyme (Pme)mentioning

confidence: 99%

Acerola: importance, culture conditions, production and biochemical aspects

Assis¹,

Fernandes²,

Martins³

et al. 2008

Fruits

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--Origin and importance. Acerola, or Malpighia emarginata D.C., is native to the Caribbean islands, Central America and the Amazonian region. More recently, it has been introduced in subtropical areas (Asia, India and South America). The vitamin C produced by acerola is better absorbed by the human organism than synthetic ascorbic acid. Exportation of acerola crops is a potential alternative source of income in agricultural businesses. In Brazil, the commercial farming of acerola is quite recent. Climatic conditions. Acerola is a rustic plant. It can resist temperatures close to 0°C, but it is well adapted to temperatures around 26°C with rainfall between (1200 and 1600) mm per year. Fruit characteristics. Acerola fruit is drupaceous, whose form can vary from round to conic. When ripe, it can be red, purple or yellow. The fruit weight varies between (3 and 16) g. Maturation. Acerola fruit presents fast metabolic activity and its maturation occurs rapidly. When commercialised in ambient conditions, it requires fast transportation or the use of refrigerated containers to retard its respiration and metabolism partially. Production and productivity. Flowering and fruiting are typically in cycles associated with rain. Usually, they take place in 25-day cycles, up to 8 times per year. The plant can be propagated by cuttings, grafting or seedlings. Harvest. Fruits produced for markets needs to be harvested at its optimal maturation stage. For distant markets, they need to be packed in boxes and piled up in low layers; transportation should be done in refrigerated trucks in relatively high humid conditions. Biochemical constituents. Acerola is the most important natural source of vitamin C [(1000 to 4500) mg·100 -1 g of pulp], but it is also rich in pectin and pectolytic enzymes, carotenoids, plant fibre, vitamin B, thiamin, riboflavin, niacin, proteins and mineral salts. It has also shown active anti-fungal properties. Products and market. Acerola is used in the production of juice, soft drinks, gums and liqueurs. The USA and Europe are great potential markets. In Europe, acerola extracts are used to enrich pear or apple juices. In the USA, they are used in the pharmaceutical industry. Conclusions. The demand for acerola has increased significantly in recent years because of the relevance of vitamin C in human health, coupled with the use of ascorbic acid as an antioxidant in food and feed. Acerola fruit contains other significant components, which are likely to lead to a further increase in its production and trade all over the world.Brazil / Malpighia emarginata / fruits / proximate composition / uses / world markets Acérola : importance, conditions de culture, production et aspects biochimiques.Résumé --Origine et importance. L'acérola, ou Malpighia emarginata D.C., est originaire des îles Caraï-bes, d'Amérique centrale et d'Amazonie. Cette plante a été introduite récemment en zones subtropicales (Asie, Inde, Amérique du Sud). La vitamine C produite par l'acérola est mieux absorbée par l'organisme humain qu...

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Thermostability and Orange Juice Cloud Destabilizing Properties of Multiple Pectinesterases From Orange

Cited by 269 publications

References 5 publications

Thermal inactivation kinetics of partially purified mango pectin methylesterase

Thermal inactivation kinetics of partially purified mango pectin methylesterase

Activity and Process Stability of Purified Green Pepper (Capsicum annuum) Pectin Methylesterase

Acerola: importance, culture conditions, production and biochemical aspects

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