Novel Cross-Linked Alcohol-Insoluble Solid (CL-AIS) Affinity Gel from Pea Pod for Pectinesterase Purification-Reference-Cited by-同舟云学术

Novel Cross-Linked Alcohol-Insoluble Solid (CL-AIS) Affinity Gel from Pea Pod for Pectinesterase Purification

Published:2005-09-09 Issue:20 Volume:53 Page:7991-7996
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wu Ming-Chang¹,Lin Guan-Hui¹,Wang Yuh-Tai¹,Jiang Chii-Ming¹,Chang Hung-Min¹

Affiliation:

1. Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912-07, Taiwan, Life Science Center, Hsing-Wu College, 11-2 Fen-Liao Road, Lin-Kou, Taipei 112-44, Taiwan, Department of Sea Food Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, and Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 106-17, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050574t

Reference19 articles.

1. Detection of polygalacturonase, pectin-lyase and pectin-esterase activities in aSaccharomyces cerevisiae strain

2. Vacuum Infusion of Plant or Fungal Pectinmethylesterase and Calcium Affects the Texture and Structure of Eggplant

3. Characterization and Functional Expression of a Ubiquitously Expressed Tomato Pectin Methylesterase

4. Production of low methoxyl pectin using immobilized pectinesterase bioreactors

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