Stability of pectinesterases of Marsh white grapefruit pulp

Differences in thermal and storage stability, as well as susceptibility to proteolysis, were demonstrated in two forms of pectinesterase (PE) isolated from Marsh white grapefruit. It was shown previously that the two forms contain different amounts of attached carbohydrate. Partial removal of the ca...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1991-06, Vol.39 (6), p.1075-1079
Main Authors: Seymour, Thomas A, Preston, James F, Wicker, Louise, Lindsay, James A, Wei, Cheng I, Marshall, Maurice R
Format: Article
Language:English
Subjects:
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
Biological and medical sciences
CALOR
CARBOHIDRATOS
CHALEUR
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
GLUCIDE
PECTINESTERASAS
PECTINESTERASE
POMELO
PULPAS DE FRUTAS
PULPE DE FRUIT
RESISTANCE A LA TEMPERATURE
RESISTENCIA A LA TEMPERATURA
TORONJA
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Summary:Differences in thermal and storage stability, as well as susceptibility to proteolysis, were demonstrated in two forms of pectinesterase (PE) isolated from Marsh white grapefruit. It was shown previously that the two forms contain different amounts of attached carbohydrate. Partial removal of the carbohydrate moiety decreased thermostability of thermostable (TS) PE. The presence of an O-glycosidic linkage was demonstrated in TS PE. The O-linked oligosaccharides have an average degree of polymerization of 2.8 and were composed of four different monosaccharides
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00006a014