STABILITY OF PECTINESTERASES OF MARSH WHITE GRAPEFRUIT PULP

被引：51

作者：

SEYMOUR, TA

PRESTON, JF

WICKER, L

LINDSAY, JA

WEI, C

MARSHALL, MR

机构：

[1] UNIV FLORIDA,INST FOOD & AGR SCI,DEPT FOOD SCI & HUMAN NUTR,GAINESVILLE,FL 32611

[2] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,ATHENS,GA 30602

[3] UNIV FLORIDA,INST FOOD & AGR SCI,DEPT MICROBIOL & CELL SCI,GAINESVILLE,FL 32611

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 06期

关键词：

D O I：

10.1021/jf00006a014

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Differences in thermal and storage stability, as well as susceptibility to proteolysis, were demonstrated in two forms of pectinesterase (PE) isolated from Marsh white grapefruit. It was shown previously that the two forms contain different amounts of attached carbohydrate. Partial removal of the carbohydrate moiety decreased thermostability of thermostable (TS) PE. The presence of an O-glycosidic linkage was demonstrated in TS PE. The O-linked oligosaccharides have an average degree of polymerization of 2.8 and were composed of four different monosaccharides.

引用

页码：1075 / 1079

页数：5

共 27 条

[1] A SIMPLE AND RAPID PREPARATION OF ALDITOL ACETATES FOR MONOSACCHARIDE ANALYSIS [J].