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Demethylation of Pectic Substances: Relationship to Methylesterase Activity during Brine Storage of Cherries
Authors:E TAILLAN  C AMBID  JC PECH  J RAYNAL
Affiliation:The authors are with Ecole Nationale Supérieure Agronomique, Laboratoire de Biotechnologie Végétale, 145 Avenue de Muret, 31076 Toulouse, Cedex, France.
Abstract:Residual pectin methylesterase activity (60% of initial activity) was present in cherry fruit stored 12 mo in brine. The specific activity of pectin methylesterase increased during the first 4 mo (195% of initial specific activity) but remained relatively stable thereafter. Methanol concentration increased (+144.5%) indicating that pectic substances underwent continuous demethylation during 12 mo storage. Pectin deesterification was probably of enzymatic origin since notable chemical deesterification occurred only at a pH lower than that found in fruit during storage. Residual pectin methylesterase activity introduces the possibility of improving fruit texture by manipulating physico-chemical conditions prior to blanching and candying.
Keywords:pectin  demethylation  methylesterase  cherry  brine storage
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