Structural Characterization of the Thermally Tolerant Pectin Methylesterase Purified from Citrus sinensis Fruit and Its Gene Sequence-Reference-Cited by-同舟云学术

Structural Characterization of the Thermally Tolerant Pectin Methylesterase Purified from Citrus sinensis Fruit and Its Gene Sequence

Published:2013-12-13 Issue:51 Volume:61 Page:12711-12719
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Savary Brett J.¹²,Vasu Prasanna²³,Cameron Randall G.⁴,McCollum T. Gregory⁴,Nuñez Alberto¹

Affiliation:

1. Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, Pennsylvania 19038, United States

2. Arkansas Biosciences Institute, Arkansas State University, P.O. Box 639, State University, Arkansas 72467, United States

3. Food Safety and Analytical Quality Control Laboratory, Central Food Technological Research Institute, CSIR, Mysore 570 020, India

4. U.S. Horticultural Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 2001 South Rock Road, Fort Pierce, Florida 34945, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf403914u

Reference44 articles.

1. The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles

2. HEAT INACTIVATION TEMPERATURE-TIME RELATIONSHIPS FOR PECTINESTERASE INACTIVATION IN CITRUS JUICES

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