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: Comparisons in color of flesh, pectin composition, pectinesterase (PE), polygalacturonase, cellulase activities, and textural properties of normal green papaya (NGP), rubbery papaya (RP), and normal yellow and ripe papaya (NYRP) were conducted. RP contained about 9.7% pectin with a degree of esterification of 53.1%, while NYRP contained about only 1.2% pectin with a degree of esterification of about 23.4%. PE activity (13.6 unit/g fresh weight) than in RP was significantly lower (18.0 unit/g fresh weight) in NYRP (P < 0.05), whereas polygalacturonase activity (46.9 unit/g fresh weight) in RP was higher (27.0 unit/g FW) than in NYRP. Therefore, in combination with the fact that water extract from RP displayed an inhibitory ratio of 36.0% on papaya PE activity, we suggest the presence of certain substances with strong PE inhibitory activity in RP. 相似文献
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黑曲霉产果胶酯酶发酵条件的研究 总被引:2,自引:0,他引:2
比较了黑曲霉(AS3.350)以有机和无机氮为氮源液态发酵制备果胶酯酶的效果,并对有机氮源的液态发酵条件进行优化。结果表明,以有机氮为氮源的发酵效果优于无机氮,黑曲霉(AS3.350)接种量0.3mL(3×103个孢子),转速90r/min,30℃发酵4d时,果胶酯酶活力高达93.4U/mL培养基。 相似文献
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Influence of Pectinesterase Inhibitor from Jelly Fig (Ficus awkeotsang Makino) Achenes on Pectinesterases and Cloud Loss of Fruit Juices 总被引:1,自引:0,他引:1
ABSTRACT: Citrus and jelly fig achene pectinesterase (PE) (1 U/mL) activity was remarkably inhibited by PE inhibitor (PEI) (2 mg/mL) from jelly fig ( Ficus awkeotsang Makino) achenes, in the absence or presence of 0- to 500-mM salts or 0 to 30% of sugars. Changes in temperature (20 to 40 °C) apparently decreased the activity of citrus PE in PE-PEI reaction mixture. Enzyme-activity curves for jelly fig PE alone and for that in combination with PEI were parallel. Activity of crude PEs (1 U/mL) from tomato, apple, asparagus, and guava was reduced remarkably. Cloud loss of fresh tomato juice, apple juice, and papaya juice was greatly inhibited by PEI (1 mg/mL) during 12-wk storage. 相似文献
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The thermal degradation kinetics of ascorbic acid and the inactivation kinetics of pectinesterase were studied experimentally with pH-adjusted orange juice. No simple trends were observed in variation of the kinetic parameters with pH, but both kinetic functions agreed with kinetic compensation relations. An isokinetic temperature was observed for ascorbic acid degradation at pH 2.5, 3.0, and 3.5 implying that the same degradation mechanism was valid at these pH values. A large deviation at pH 4.0 from this isokinetic reaction rate implied that the degradation mechanism was different at this pH. There was no isokinetic temperature for pectinesterase inactivation reactions, indicating that pectinesterase was inactivated by different mechanisms at different pH values. The variation of the inactivation mechanism of pectinesterase with pH was attributed to its more complex molecular structure. 相似文献
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Isabel Mínguez-Mosquera Lourdes Gallardo-Guerrero María Roca 《Journal of the American Oil Chemists' Society》2002,79(1):93-99
Virgin olive oil is a highly valued product, and it is important to optimize extraction yield. The pectic composition and
the related enzymatic activities, present in the raw material, are variables that may affect that process. The pectinolytic
activities producing modifications in the pectic matter of olive fruits (variety Hojiblanca) during ripening and the associated
changes in texture were studied. Pectinesterase (PE) activity increased with ripeness until reaching a peak when anthocyanin
synthesis in the fruit became marked (turning color stage). From then on, it decreased. In contrast, polygalacturonase (PG)
activity in the ripe-green fruit decreased sharply when anthocyanin formation began (small reddish spots stage) and then increased,
reaching a maximum in the ripe-black fruit. Parallel changes were noted in the texture and pectic content of the olives, related
to endo- and exo-PG enzymatic activities, together with a decrease in the degree of esterification of the pectic matter, which
could be associated with PE action. The distribution of the pectic fractions in the raw material and the changes in them during
the olive oil extraction process showed the role of PE and PG in the fruits that was related to the yield of extracted oil. 相似文献
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Vinod Kumar Joshi Dhanwant Kaur Sandhu Vikas Kumar 《Journal of the Institute of Brewing》2013,119(3):191-197
Rate of fermentation and physico‐chemical characteristics of apple wines, owing to the addition of different yeast strains, insoluble solids and pectinesterase enzyme, were examined. The highest rates of fermentation and ethanol production were found in the wine fermented by yeast strain UCD 505, while strain UCD 595 gave the smallest amount of methanol. The addition of insoluble solids to the apple juice significantly increased the levels of methanol, vitamin C, amyl alcohol, total volatiles, rate of fermentation, tannins, colour units, Mn and Zn. Addition of insoluble solids decreased pH, titrable acidity, ethanol, total sugars, total esters, and K, Mg, Ca, Cu and Fe content of the wine. Addition of pectinesterase enzyme significantly increased all the parameters examined except for pH, vitamin C, total esters, Mn and Mg content. Application of cluster analysis to the results of rate of fermentation, reducing sugars, volatile acidity and ethanol showed that the influence of the yeast strains was more than the influence of insoluble solids or pectinesterase enzyme addition. Consideration of more parameters showed that there was a clear interaction between the yeast strain, insoluble solids and the pectinesterase enzyme. Addition of insoluble solids to the must led to the production of some undesirable quality characteristics. In contrast, specific yeast strains and enzyme addition improved various physico‐chemical characteristics of the wine. Pre‐settled or clarified juice was preferred to produce a quality apple wine. Copyright © 2013 The Institute of Brewing & Distilling 相似文献
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Inorganic and organic cations influenced pectinesterase (PE) activity and solubilization from Marsh grapefruit pulp. Activity increased to 281%, 183%, and 130% with lead acetate (6.8 mM), ferric chloride (0.2 mM), and calcium chloride (20 mM), respectively. The polyamines, putrescine, spermidine, and spermine had negligible stimulating effect. All cations tested inhibited PE activity at higher concentrations. Solubilization of total PE was decreased and thermostable PE (TS-PE) was not affected by polyamines. There was a progressive decline in total PE activity above 1.6 mM spermidine, 7.6 mM putrescine and 20.0 mM spermine. Loss of activity upon solubilization suggests that the TL-PE-pectate complex stabilized TL-PE. No change in TS-PE activity suggests that it may be bound with greater affinity, physically entrapped, or non-electrostatically bound. 相似文献