Analytical Methods for Pectin Methylesterase Activity Determination: a Review
Pectin methylesterase is an enzyme with an important in vivo role in plants as well as in food industry. This enzyme catalyzes the hydrolysis of methyl ester bounds in pectin which is one of the main components of cell wall in plants, producing methanol and free carboxylic groups. The effect of pect...
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Veröffentlicht in: | Food analytical methods 2017-11, Vol.10 (11), p.3634-3646 |
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creator | Salas-Tovar, Jesús A. Flores-Gallegos, Adriana C. Contreras-Esquivel, Juan C. Escobedo-García, S. Morlett-Chávez, Jesús A. Rodríguez-Herrera, Raúl |
description | Pectin methylesterase is an enzyme with an important in vivo role in plants as well as in food industry. This enzyme catalyzes the hydrolysis of methyl ester bounds in pectin which is one of the main components of cell wall in plants, producing methanol and free carboxylic groups. The effect of pectin methylesterase in food quality has been extensively studied, producing desirable effects in texture improvement as well as undesirable effects in some beverages. Likewise, the low methoxyl pectin produced by this enzyme has characteristics that contribute to formulate best quality food products. Pectin methylesterase is a ubiquitously enzyme that presents multiple isoforms, but is not only present in plants; it is also found in fungi, bacteria, and yeast, which have specific chemical and physical characteristics. The latter makes the task of analyzing the wide variety of these enzymes with its specific characteristics difficult. Based on this enzyme relevance and the aforementioned, multiple methods have been developed in order to evaluate pectin methylesterase activity with different research objectives. In this paper, the importance of the enzyme as well as advantages and drawbacks of the different methods will be discussed besides applications and evolution of these will be mentioned. Additionally, this paper will improve the understanding of the systems used in pectin methylesterase activity analysis. |
doi_str_mv | 10.1007/s12161-017-0934-y |
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This enzyme catalyzes the hydrolysis of methyl ester bounds in pectin which is one of the main components of cell wall in plants, producing methanol and free carboxylic groups. The effect of pectin methylesterase in food quality has been extensively studied, producing desirable effects in texture improvement as well as undesirable effects in some beverages. Likewise, the low methoxyl pectin produced by this enzyme has characteristics that contribute to formulate best quality food products. Pectin methylesterase is a ubiquitously enzyme that presents multiple isoforms, but is not only present in plants; it is also found in fungi, bacteria, and yeast, which have specific chemical and physical characteristics. The latter makes the task of analyzing the wide variety of these enzymes with its specific characteristics difficult. Based on this enzyme relevance and the aforementioned, multiple methods have been developed in order to evaluate pectin methylesterase activity with different research objectives. In this paper, the importance of the enzyme as well as advantages and drawbacks of the different methods will be discussed besides applications and evolution of these will be mentioned. Additionally, this paper will improve the understanding of the systems used in pectin methylesterase activity analysis.</description><identifier>ISSN: 1936-9751</identifier><identifier>EISSN: 1936-976X</identifier><identifier>DOI: 10.1007/s12161-017-0934-y</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Analytical Chemistry ; Analytical methods ; Bacteria ; Beverages ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Enzymes ; Food ; Food industry ; Food plants ; Food processing industry ; Food production ; Food quality ; Food Science ; Freezing ; Fungi ; Isoforms ; Microbiology ; Pectin ; Pectinesterase ; Physical characteristics ; Physical properties ; Yeast</subject><ispartof>Food analytical methods, 2017-11, Vol.10 (11), p.3634-3646</ispartof><rights>Springer Science+Business Media New York 2017</rights><rights>Copyright Springer Science & Business Media 2017</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-e143e80e6b9c5b5d84c9e30f3c1d9f4644f0fd99b93573fbae06c419bc25501c3</citedby><cites>FETCH-LOGICAL-c316t-e143e80e6b9c5b5d84c9e30f3c1d9f4644f0fd99b93573fbae06c419bc25501c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12161-017-0934-y$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12161-017-0934-y$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Salas-Tovar, Jesús A.</creatorcontrib><creatorcontrib>Flores-Gallegos, Adriana C.</creatorcontrib><creatorcontrib>Contreras-Esquivel, Juan C.</creatorcontrib><creatorcontrib>Escobedo-García, S.</creatorcontrib><creatorcontrib>Morlett-Chávez, Jesús A.</creatorcontrib><creatorcontrib>Rodríguez-Herrera, Raúl</creatorcontrib><title>Analytical Methods for Pectin Methylesterase Activity Determination: a Review</title><title>Food analytical methods</title><addtitle>Food Anal. Methods</addtitle><description>Pectin methylesterase is an enzyme with an important in vivo role in plants as well as in food industry. This enzyme catalyzes the hydrolysis of methyl ester bounds in pectin which is one of the main components of cell wall in plants, producing methanol and free carboxylic groups. The effect of pectin methylesterase in food quality has been extensively studied, producing desirable effects in texture improvement as well as undesirable effects in some beverages. Likewise, the low methoxyl pectin produced by this enzyme has characteristics that contribute to formulate best quality food products. Pectin methylesterase is a ubiquitously enzyme that presents multiple isoforms, but is not only present in plants; it is also found in fungi, bacteria, and yeast, which have specific chemical and physical characteristics. The latter makes the task of analyzing the wide variety of these enzymes with its specific characteristics difficult. Based on this enzyme relevance and the aforementioned, multiple methods have been developed in order to evaluate pectin methylesterase activity with different research objectives. In this paper, the importance of the enzyme as well as advantages and drawbacks of the different methods will be discussed besides applications and evolution of these will be mentioned. Additionally, this paper will improve the understanding of the systems used in pectin methylesterase activity analysis.</description><subject>Analytical Chemistry</subject><subject>Analytical methods</subject><subject>Bacteria</subject><subject>Beverages</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Enzymes</subject><subject>Food</subject><subject>Food industry</subject><subject>Food plants</subject><subject>Food processing industry</subject><subject>Food production</subject><subject>Food quality</subject><subject>Food Science</subject><subject>Freezing</subject><subject>Fungi</subject><subject>Isoforms</subject><subject>Microbiology</subject><subject>Pectin</subject><subject>Pectinesterase</subject><subject>Physical characteristics</subject><subject>Physical properties</subject><subject>Yeast</subject><issn>1936-9751</issn><issn>1936-976X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNp1kE9LxDAQxYMouK5-AG8Fz9VMk6aNt7L-hV0UUfAW0nSiXbrtmnRX-u3NWhEvnmZ4vPeY-RFyCvQcKM0uPCQgIKaQxVQyHg97ZAKSiVhm4nX_d0_hkBx5v6RUUA7JhCyKVjdDXxvdRAvs37vKR7Zz0SOavm6_paFB36PTHqMiiNu6H6IrDMqqbnVfd-1lpKMn3Nb4eUwOrG48nvzMKXm5uX6e3cXzh9v7WTGPDQPRxwicYU5RlNKkZVrl3Ehk1DIDlbRccG6praQsJUszZkuNVBgOsjRJmlIwbErOxt616z424Ty17DYufOIVSJ7mSc4pBBeMLuM67x1atXb1SrtBAVU7amqkpgI1taOmhpBJxowP3vYN3Z_mf0NfUpdwfQ</recordid><startdate>20171101</startdate><enddate>20171101</enddate><creator>Salas-Tovar, Jesús A.</creator><creator>Flores-Gallegos, Adriana C.</creator><creator>Contreras-Esquivel, Juan C.</creator><creator>Escobedo-García, S.</creator><creator>Morlett-Chávez, Jesús A.</creator><creator>Rodríguez-Herrera, Raúl</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20171101</creationdate><title>Analytical Methods for Pectin Methylesterase Activity Determination: a Review</title><author>Salas-Tovar, Jesús A. ; Flores-Gallegos, Adriana C. ; Contreras-Esquivel, Juan C. ; Escobedo-García, S. ; Morlett-Chávez, Jesús A. ; Rodríguez-Herrera, Raúl</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-e143e80e6b9c5b5d84c9e30f3c1d9f4644f0fd99b93573fbae06c419bc25501c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Analytical Chemistry</topic><topic>Analytical methods</topic><topic>Bacteria</topic><topic>Beverages</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Enzymes</topic><topic>Food</topic><topic>Food industry</topic><topic>Food plants</topic><topic>Food processing industry</topic><topic>Food production</topic><topic>Food quality</topic><topic>Food Science</topic><topic>Freezing</topic><topic>Fungi</topic><topic>Isoforms</topic><topic>Microbiology</topic><topic>Pectin</topic><topic>Pectinesterase</topic><topic>Physical characteristics</topic><topic>Physical properties</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Salas-Tovar, Jesús A.</creatorcontrib><creatorcontrib>Flores-Gallegos, Adriana C.</creatorcontrib><creatorcontrib>Contreras-Esquivel, Juan C.</creatorcontrib><creatorcontrib>Escobedo-García, S.</creatorcontrib><creatorcontrib>Morlett-Chávez, Jesús A.</creatorcontrib><creatorcontrib>Rodríguez-Herrera, Raúl</creatorcontrib><collection>CrossRef</collection><jtitle>Food analytical methods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Salas-Tovar, Jesús A.</au><au>Flores-Gallegos, Adriana C.</au><au>Contreras-Esquivel, Juan C.</au><au>Escobedo-García, S.</au><au>Morlett-Chávez, Jesús A.</au><au>Rodríguez-Herrera, Raúl</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Analytical Methods for Pectin Methylesterase Activity Determination: a Review</atitle><jtitle>Food analytical methods</jtitle><stitle>Food Anal. 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subjects | Analytical Chemistry Analytical methods Bacteria Beverages Chemistry Chemistry and Materials Science Chemistry/Food Science Enzymes Food Food industry Food plants Food processing industry Food production Food quality Food Science Freezing Fungi Isoforms Microbiology Pectin Pectinesterase Physical characteristics Physical properties Yeast |
title | Analytical Methods for Pectin Methylesterase Activity Determination: a Review |
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