Comparison of enzymatic de-esterification of strawberry and apple pectin at elevated pressure by fungal pectinmethylesterase

Water soluble pectin was isolated from strawberries. Sugar composition, degree of esterification and molar mass were compared with commercial apple pectin. Both pectins were subjected to enzymatic de-esterification by recombinant Aspergillus aculeatus pectinmethylesterase (PME). Rate of enzymatic de...

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Veröffentlicht in:	Innovative food science & emerging technologies 2007-03, Vol.8 (1), p.93-101
Hauptverfasser:	Fraeye, Ilse, Duvetter, Thomas, Verlent, Isabel, Ndaka Sila, Daniel, Hendrickx, Marc, Van Loey, Ann
Format:	Artikel
Sprache:	eng
Schlagworte:	apples Aspergillus aculeatus carbohydrate composition enzymatic treatment esterification food processing Fragaria fungi heat treatment high pressure treatment Malus mechanism of action Mode of action molecular weight pectinesterase Pectinmethylesterase activity pectins product quality raw fruit reaction kinetics strawberries Strawberry pectin texture Thermal and high pressure processing
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