Inactivation mechanisms on pectin methylesterase by high pressure processing combined with its recombinant inhibitor

被引：0
|
作者：
Li, Yantong [1 ,2 ,3 ,4 ]
Zhang, Wanzhen [1 ,2 ,3 ,4 ]
Jiang, Yongli [1 ,2 ,3 ,4 ]
Devahastin, Sakamon [3 ,7 ]
Hu, Xiaosong [1 ,8 ]
Song, Zibo [5 ,6 ]
Yi, Junjie [1 ,2 ,3 ,4 ,5 ]
机构：
[1] Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming,650500, China
[2] Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming,650500, China
[3] International Green Food Processing Research and Development Center of Kunming City, Kunming,650500, China
[4] Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming,650500, China
[5] Yunnan Maoduoli Group Food Co., Ltd., Yunnan, Yuxi,653100, China
[6] Yunnan Provincial Key Laboratory of Applied Technology for Special Forest Fruits, Yunnan, Yuxi,653100, China
[7] Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok,10140, Thailand
[8] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing,100083, China
来源：
Food Chemistry | 2024年 / 446卷
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
53
引用
收藏
相关论文
共 50 条
  • [21] Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments
    Bermudez-Aguirre, D.
    Angel Guerrero-Beltran, J.
    Barbosa-Canovas, G. V.
    Welti-Chanes, J.
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2011, 17 (06) : 541 - 547
  • [22] Polyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by high pressure carbon dioxide (HPCD) and its applicability to liquid and solid natural products
    Benito-Roman, O.
    Sanz, M. T.
    Illera, A. E.
    Melgosa, R.
    Beltran, S.
    CATALYSIS TODAY, 2020, 346 : 112 - 120
  • [23] Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties
    Briongos, H.
    Illera, A. E.
    Sanz, M. T.
    Melgosa, R.
    Beltran, S.
    Solaesa, A. G.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 74 : 411 - 419
  • [24] A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing
    Zhang, Wanzhen
    Li, Yantong
    Jiang, Yongli
    Hu, Xiaosong
    Yi, Junjie
    FOODS, 2023, 12 (03)
  • [25] Effect of mild-heat and high-pressure processing on banana pectin methylesterase: A kinetic study
    Ly-Nguyen, B
    Van Loey, AM
    Smout, C
    Verlent, I
    Duvetter, T
    Hendrickx, ME
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (27) : 7974 - 7979
  • [26] The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice
    Sultani, Thais Madoglio
    Francisco, Ana Carolina Pereira
    Dacanal, Gustavo Cesar
    de Oliveira, Alessandra Lopes
    Petrus, Rodrigo Rodrigues
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2025, 31 (01) : 36 - 47
  • [27] Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions
    Polydera, AC
    Galanou, E
    Stoforos, NG
    Taoukis, PS
    JOURNAL OF FOOD ENGINEERING, 2004, 62 (03) : 291 - 298
  • [28] Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments
    Espachs-Barroso, Alexandre
    Van Loey, Ann
    Hendrickx, Marc
    Martin-Belloso, Olga
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2006, 7 (1-2) : 40 - 48
  • [29] High-pressure processing of apple juice: Kinetics of pectin methyl esterase inactivation
    Riahi, E
    Ramaswamy, HS
    BIOTECHNOLOGY PROGRESS, 2003, 19 (03) : 908 - 914
  • [30] Partial purification, characterization, and thermal and high-pressure inactivation of pectin methylesterase from carrots (Daucus carrota L.)
    Ly-Nguyen, B
    Van Loey, AM
    Fachin, D
    Verlent, I
    Indrawati
    Hendrickx, ME
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (19) : 5437 - 5444
12345