Extraction and characterization of pectin methylesterase from Alyanak apricot (Prunus armeniaca L)

Ünal, Mustafa; Şener, Aysun

doi:10.1007/s13197-013-1099-3

Cited by 13 publications

(3 citation statements)

References 42 publications

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“…It was observed that juice cloud stability is directly influenced by pH. The observed trend cannot be explained solely by PME activity, since sedimentation occurred more slowly in the less acidic juices where PME was expected to be most active [21]. This same trend has been observed to varying degrees depending on juice batches (data not shown).…”

Section: Ppo Pod and Pme Activities Of Individual Components In Thementioning

confidence: 84%

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

et al. 2018

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Abstract:A novel industrial-scale ultraviolet-C (UV-C) light processor from AseptoRay (MGT, Israel) was used to treat a raw cold-pressed green juice blend (GJB) consisting of kale, romaine, celery, apple, and lemon. The effect of UV-C light energies of 0.88 kJ L −1 and 2.93 kJ L −1 on microbial, enzymatic, nutritional, quality, and sensory parameters of the GJB was studied. Using 2.93 kJ L −1 , 3.7 log reduction in aciduric bacteria and 3.9 logs in aerobic colony count were achieved, while lactic acid bacteria, coliforms, yeasts, and moulds were reduced by >3, >2, 2.1, and 2.1 logs, respectively. A minor increase in polyphenoloxidase (PPO) enzyme activity was seen with 0.88 kJ L −1 and a slight change in colour (not visually observed) was detected using 2.93 kJ L −1 . No other significant change in nutritional and quality parameters or enzyme activities was detected. Further, the stability of the GJB was explored. Kale and romaine contributed the most significant source of spoilage enzyme activity, cloud loss, and browning in the GJB. These stability parameters were shown to be affected by pressing temperature and pH. The commercial UV-C treatment process explored in this study is a viable alternative to high pressure processing (HPP) for improved microbial safety of fresh green juice blends.

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Section: Ppo Pod and Pme Activities Of Individual Components In Thementioning

confidence: 84%

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

et al. 2018

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“…As expected, the findings were parallel to PME activity, and 50.8‐μm film bags containing 15% Fe powder sachets recorded significantly lowest PG activities of only 6.6%, 9.8%, 14.2%, and 18.5% throughout the storage durations (30, 60, 90, and 120 d, respectively). This behavior signifies that that enzymes (PME and PG) actively participate in fruit softening and leads to onset of senescence, which is pre‐expected 46 . PME activity results in removal of methyl esters from galacturonic acid chain, thus making pectin more susceptible to action of PG, which then initiates linear breakdown of pectin molecules resulting in softening of fruits 47…”

Section: Resultsmentioning

confidence: 97%

Active packaging technology to retain storage quality of pear cv. “Bartlett” during shelf‐life periods under ambient holding after periodic cold storage

Kumar

Thakur

2020

Packag Technol Sci

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Response of "Bartlett" pears harvested at commercial maturity (104.29-N firmness and 3.15 starch iodine rating) to various active packaging conditions using O 2 (Fe powder) and ethylene (KMnO 4 ) scavenger sachets in low-density polyethylene (LDPE) film bags (25.4 and 50.8 μm), cold storage (2 ± 1 C with 95 ± 2%), and shelf-life holding periods under ambient conditions (24 ± 3 C; 68 ± 5% relative humidity [RH]) was recorded as changes in physic chemical parameters. The fruits were packed in 25.4-and 50.8-μm LDPE film bags containing 5%, 10%, and 15% Fe and KMnO 4 powder incorporated on silica as inert carrier in form of sachets. After packaging the fruits airtight in film bags, they were placed in corrugated fiber board (CFB) boxes (29 × 23 × 14 cm; L × B × H). Fruits packed in 50.8-μm LDPE film bags with sachets containing 15% Fe powder recorded maximum fruit firmness, total soluble solids (TSS), titratable acidity, and ascorbic acid with minimum spoilage, weight loss (physiological loss of weight [PLW]), pectin methylesterase (PME), polygalacturonase (PG) activity, and respiration rate and increase in fruit calcium content and highest level of overall acceptability (color, taste, aroma, and texture) after periodic cold storage and ambient shelf-life periods. The effect of different treatments was compared by post hoc analysis using Tukey's test, which also revealed significant differences among different treatments. Our findings also revealed that pear fruit retains edible quality until fruit firmness > 30.89 N, TSS > 10.0%, and weight loss < 9.00%. K E Y W O R D S active packaging, CFB packaging, Fe and KMnO 4 sachets, LDPE film bags, quality changes, storage

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“…Pectin methylesterase (PME) is involved in the loss of firmness by demethylating pectin (Figure 1), making it sensitive to the activity of PGs. Ünal and Şener [20] studied the biochemical properties of MSY in Alyanak apricots (an important variety in the Malatya region of Turkey). This PME has a high activity for a pH between 7.0 and 8.0 with a maximum activity at pH 7.5, knowing that the pH of an apricot fruit for example generally varies between 3.3 and 4.0.…”

Section: Pectin Methylesterasementioning

confidence: 99%

Cell Wall Enzymatic Activity Control: A Reliable Technique in the Fruit Ripening Process

Ayour,

Harrak,

Benichou

2024

Food Science and Nutrition

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The softening and structural changes that occur during fruit ripening are characteristic of specific species and can be attributed primarily to cell wall composition and cell swelling. Cell wall modifications are thought to result in changes in stiffness and texture, but the nature and extent of changes that occur during maturation vary widely. While some cell wall changes associated with ripening, such as depolymerization of matrix glycans, appear to be universal, other changes are highly variable in degree or present in different fruit types. However, the common point in all species is the involvement of the activities of enzymes linked to maturation in all these modifications, in particular the pectinolytic enzymes, namely polygalacturonase (PG), β-galactosidase (β-Gal) and pectin methyl esterase (SME). For good management of these changes, which have considerable consequences on the quality of fruits and their fate in post-harvest, the control of the activities of pectinolytic enzymes seems essential, which is what we propose to study in this chapter.

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Extraction and characterization of pectin methylesterase from Alyanak apricot (Prunus armeniaca L)

Cited by 13 publications

References 42 publications

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

Active packaging technology to retain storage quality of pear cv. “Bartlett” during shelf‐life periods under ambient holding after periodic cold storage

Cell Wall Enzymatic Activity Control: A Reliable Technique in the Fruit Ripening Process

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