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2 edition of Characterization of factors affecting pectinmethylesterase activity in cucumber fruit found in the catalog.

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Farzaneh Turk

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

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  • 30 Currently reading

Published .
Written in English

    Subjects:
  • Pectinase.,
  • Cucumbers -- Preservation.

  • Edition Notes

    Statementby Farzaneh Turk.
    The Physical Object
    Pagination61 leaves, bound :
    Number of Pages61
    ID Numbers
    Open LibraryOL15171221M

      Plant-based diets contain a plethora of secondary metabolites that may impact on health and disease prevention. Much attention has been focused on the potential bioactivity and nutritional relevance of several classes of phytochemicals such as flavonoids, carotenoids, phyto-oestrogens and Cited by:   Disclaimer and Safety Precautions provides the Science Fair Project Ideas for informational purposes only. does not make any guarantee or representation regarding the Science Fair Project Ideas and is not responsible or liable for any loss or damage, directly or indirectly, caused by your use of such information. Effect of a commercial pectinmethylesterase on tomato paste consistency. María Elvira Zúñiga-Hansen. 1,2 Eduardo Pérez-Torres. 1 Eduardo Caballero -Valdés José Fernández-Parodi. 2. 1 Centro Regional de Estudios en Alimentos Saludables (CREAS), CONICYT-Regional GORE R06I, Valparaíso, Chile.   Apple fruit mealiness is one of the most important textural problems that results from an undesirable ripening process during storage. This phenotype is characterized by textural deterioration described as soft, grainy and dry fruit. Despite several studies, little is known about mealiness development and the associated molecular events. In this study, we integrated phenotypic, Cited by:

    Produced by Science & Plants for Schools (SAPS), this investigation looks at the activity of the enzyme catechol oxidase (also called polyphenoloxidase). Found in a wide variety of plants, it is responsible for the darkening observed when many fruits or vegetables are cut or bruised. Details of the materials needed and a suitable method to assay the enzyme activity are included.


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Characterization of factors affecting pectinmethylesterase activity in cucumber fruit by Farzaneh Turk Download PDF EPUB FB2

Title: Characterization of Factors Affecting Pectinmethylesterase Activity in Cucumber Fruit Abstract approved: / J. Michael Hudson Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined.

The effects of several cationic species, temperature, pH, and acetic acid on the activity of cucumber PME was investigated. The major one, representing 20% of the initial activity, with a chromatographic Mr ofand a SDS-PAGE one of 43 consisted of three isoforms with pIs ofandrespectively.

Pectinmethylesterase, a major protein with high specific activity in the crude extract, was monomeric with a molecular weight of 38, The enzyme preparation was stable in distilled water at 4 degrees C for at least 6 months, and at 60 degrees C for at least 10 by: 1.

Introduction. Brazil with its millions hectares of fruit cultivars, is one of the biggest fruit producer of the world, producing more than 30 millions tons annually, which is approximately 10% of the total world fruit production (Musser, ).The culture of guava is one of the principle activities of the horticulture of the State of São Paulo, and the production of the guava for Cited by: Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes Gordon E.

Anthon⇑, Diane M. Barrett Department of Food Science and Technology, University of California, Davis, CAUSA article info Article history: Received 7 April Received in revised form 18 October Accepted Effect of mechanical impact-brusing on polygalacturonase and pectinmethylesterase activity and pectic cell wall components in tomato fruit Article in Postharvest Biology and Technology 47(1)   Employing the techniques of (NH4)2SO4 fractionation, ion exchange chromatography on DEAE cellulose and gel filtration through Sephadex G, pectinmethylesterase (EC ) was purified from guava (Psidium guajava L.) fruits var.

Hisar Safeda harvested at turning stage of maturity to fold with 28% recovery. Molecular weight as determined by gel filtration was found to be Cited by: 3. Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes.

and that these differences were the result of PME activity occurring after fruit use of purified tomato polygalacturonase and pectinmethylesterase to identify developmental changes in pectins. Plant Physiology, 91 (), pp. Cited by: Three isozymes of pectin methylesterase (EC ) have been purified to homogeneity from tomato (var.

marzano). The isozymes were separated by affinity. increased activity would be that, as with most other enzymes, PME activity simply increases with temperature. Studies on the temperature dependence of PME activity, employing an ex-tracted and, in some cases, purified form of PME and assayed under optimal conditions using purified pectin, have been reported by a number of workers.

Low-temperature blanching of vegetables activates the enzyme pectin methylesterase (PME), which demethylates cell wall pectins and improves tissue firmness. This temperature activation of PME has been investigated by measuring the formation of methanol in intact tissue of green beans and tomatoes.

Rates of methanol formation at temperatures of 35−65 °C were obtained by measuring the Cited by: At 50°C/10 min an increase in activity up to 17% of activity was observed. At 60°C, about 50% of the activity still remained after heating for 25 min, and PME was completely inactivated at 80°C after 10 min.

Data obtained in the temperature range of 55 to 80°C were also satisfactorily described by an Arrhenius first-order kinetic model. Gene expression and enzymatic activity of pectin methylesterase during fruit development and ripening in Coffea arabica L.

Cação SM(1), Leite TF, Budzinski IG, dos Santos TB, Scholz MB, Carpentieri-Pipolo V, Domingues DS, Vieira LG, Pereira by: 5. In treated MG fruit, pectinase activity was suppressed and the initiation delayed by 3 days compared to untreated fruit.

Results indicate that 1-MCP when applied at either MG or BR stages of ripening is beneficial for at least 10 days. Keywords: cherry tomato fruit, cellulose, pectinase activities, ethylene antagonist, fruit softening enzymes.

enzymes affecting the quality of processed tomato products. A number of PME activity was assayed according to the titrimetrical procedure of Lee and MacMillan(). Citrus pectin solution at %(w/w) in M NaCl was used as a and pectinmethylesterase File Size: KB.

Pectinesterase Activity, Pectin Methylation, and Texture Changes During Storage of Blanched Cucumber Slices. Authors. McFEETERS, The authors are affiliated with the USDA-ARS, Food Fermentation Laboratory, and North Carolina Agricultural Research Service, Dept. of Food Science, North Carolina State Univ., Raleigh, NC   Pear cv.

Punjab Beauty has become quite popular in Punjab. Excessive softening during cold storage leading to low shelf life is the major factor limiting its wider adoption.

Studies were, therefore, conducted to determine the firmness and pectin methyl esterase (PME) activity at 4 harvest dates (2nd, 3rd and 4th week of July, and 1st week of August).Cited by: 3.

ABSTRACT The optimum conditions for the extraction of pectinmethylesterase (PME) from persimmon fruit (Diospyros kaki cv. Taubaté) were found to be: M NaCl + 1% (v/v) Triton X‐ + 5% (w/v) bovine serum albumin (BSA) for astringent fruit and M NaCl for nonastringent fruit.

During ripening with ethephon, PME showed a close variation with respiration up to the climacteric peak when. Moreover, in this climacteric fruit ripening processes occur rapidly, particularly colour change.

The softening of the fruit is due to the action of several enzymes, such as pectinmethyl esterase (PME) and polygalacturonase which play a joint role in this process.

This paper studies the relationship between PME activity and softening of the fruits. The Plant Cell, Vol. 4,June O American Society of Plant Physiologists An Antisense Pectin Methylesterase Gene Alters Pectin Chemistry and Soluble Solids in Tomato Fruit Denise M.

Tieman, Robert W. Harriman,' G. Ramamohan, and Avtar K. Handa' Department of Horticulture, Purdue University, Horticulture Building, West Lafayette, Indiana Cited by:   In tomato fruit, the role of pectin esterase in fruit softening has been studied by constitutive expression of a fruit‐specific PE antisense gene (Tieman et al., ).

Normal ripening occurred in the transgenic plants with reduced PE activity, but there was a significant decrease in tissue integrity during fruit by: Study of factors affecting apple quality and storability.

Agrochem Bratislava Tatarinov AN, Dwarfing clonal apple rootstock M Sadovodstvo i Vinogradarstvo Telias A, Hoover E, Rosen C, Bedford D, Cook D, The effect of calcium sprays and fruit thinning on bitter pit incidence and calcium content in 'Honeycrisp Cited by: The present compilation includes the studies on biochemical and molecular characterization of pectin methylesterase from Musa acuminata (banana).

This study also deals with the in silico study reflecting inhibition of enzyme activity in context to delayed ripening in by: 4. Revised: 07/11/00 Page 3 of 3 PEPECT01 Enzymatic Assay of PECTINESTERASE (EC ) INITIAL ASSAY CONCENTRATIONS: In a ml reaction mix, the initial concentrations are mM sodium chloride, % (w/v) pectin.

Enzyme activity measurement for pectinesterase by spectrophotometric assays. With years of exploration, Creative Enzymes has become a globally recognized leader in the development of enzyme aim is to lower the cost of customized activity quantitation and.

Pectinmethylesterase - 5 - *: In the scope of REACH registration enzymes are defined as enzyme concentrate (dry matter basis) For the full text of the R/H phrases mentioned in. the PME activity was mmol L-1 of carboxylic acid produced per second.

The influence of pH and temperature on the activity of pectinase Panzym Univers was verified. The effect of pH on enzyme activity was determined for the values of,andkeeping the reaction temperature constant at 45 ± ° C.

The effect of. Ripening of fruit is a very important process but in some fruits early ripening leads to a great damage during long distance transportation.

There are various biochemical changes taking place during the phase of ripening of fruit such as changes in respiration, aroma, flavor, ethylene production and activity of cell wall degrading by: 2. Park entitled "Partial Purification and Characterization of Pectin Methyl Esterase in Southern Peas (Vigna sinensis)." I recommend that it be accepted in partial fulfillment of the requirements for the degree of Master of Science, with a major in Food Technology and Science.

We have read this thesis and. Full text of "Proharvest treatment and technology [electronic resource]" See other formats.

Title:Fruit Wines Inhibitory Activity Against &#;-Glucosidase VOLUME: 18 ISSUE: 15 Author(s):Uros Cakar*, Nada Grozdanic, Aleksandar Petrovic, Boris Pejin*, Branislav Nastasijevic, Bojan Markovic and Brizita Dordevic Affiliation:University of Belgrade,Faculty of Pharmacy, Vojvode StepeBelgrade, Institute for Oncology and Radiology of Serbia, Paster Belgrade Cited by: 4.

expression of the fruit isoforms. The PE1 activity rep-resents the predominant isoform in developing fruit, while PE2 activity appears in fruit at around 20 to 25 DPA, increases rapidly in activity, and represents the major isoform in ripe fruit (G.A. Tucker, unpublished data). It is also apparent that these isoforms have dif-Cited by: The research was conducted to find out the various extraction conditions of pectin from lemon pomace under different of solvents (6M HCl, 1N H2SO4, 1N HNO3, g/g citric acid, 1N acetic acid, combination with acetic acid and ammonium oxalate and distilled water), temperatures (70, 80, 90 and C), times (30, 60, 90 and min) and maturity stages (premature, mature and over ripen).

Pectin methyl esterase (PME) (EC [][1]) catalyzes the hydrolysis of methylester groups of cell wall pectins. We investigated the role of this enzyme in dormancy termination and germination of yellow cedar (Chamaecyparis nootkatensis [D.

Don] Spach) seeds. PME activity was not detected in dormant seeds of yellow cedar but was induced and gradually increased during moist. Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables Li Ni a, Daniel Lin, Diane M. Barrett b,* a Institute of Biotechnology, Fuzhou University,China b Department of Food Science and Technology, Cruess Hall, University of California, 1 Shields Avenue, Davis, CAUnited States Received 22 March ; accepted 4 October NovoShape ® is used in foods such as pies that contain whole fruit pieces to maintain the fruit's shape and texture and the number of fruit pieces in the final product.

It does this by stripping methyl groups from pectin molecules, enabling divalent cations (such as calcium ions) to form links between them. pectinlyase, pectinmethylesterase, endo and exo-polygalacturonases, pectinacetylesterase, rhamnogalacturonase, endo- and exo-arabinases, are used in extraction and clarification of fruits and vegetable juices (Galante et al., ).

The fruit and vegetable. Expression of an inducible gene with sequences common to genes encoding pectin methylesterase (PME) was found to be tightly correlated, both spatially and temporally, with border cell separation in pea root caps.

Partial inhibition of the gene's expression by antisense mRNA in transgenic pea hairy roots prevented the normal separation of root border cells from the root tip into the external Cited by: Snježana Uletilović, Determining secondary metabolites and their anti-oxidant activity in fruits Contemporary Materials, V −1 () Page of ТАА= 0, ΔА – 0,), and then the total.

events which occur during fruit ripening, cell wall modifi-cations are the most described. Many enzymes are involved in the dynamics of the cell wall during fruit development and ripening [9,10].

High α-L-arabinofuranosidase gene ex-pression and enzyme activity levels have been reported as being related to mealiness [11]. Pectin methylesteraseCited by:. The residual activity was also determined with this procedure for both pectinase samples at 45, 50, 55, 60, 65, 70, and 75 ºC 20, and 30 minutes of exposure at each temperature, as previously reported.

3 Results and discussion. Determination of optimum pH, temperature, and residual activity of Pectinex L plus and panzym clears.characterization of esterified blocks in pectin homogalacturonan regions after de-esterification with the thermally tolerant pectin methylesterase from citrus fruit r andall g.

c ameron 1, g ary l uzio, s teven w. k auffman and k arel g rohmann 2 u.s. department of agriculture, agricultural research service.ISSN original scientific paper (FTB) Pectin Esterase Production from Apple Pomace in Solid-State and Submerged Fermentations Vinod Kumar Joshi1*, Mukesh Parmar1 and Neerja S.

Rana2 1Fermentation Technology Laboratory, Department of Postharvest Technology, Y.S. Parmar University of Horticulture and Forestry, SolanIndia.