Wicker L, Braddock RJ, Vassallo M (1987) Effect of assay temperature on activity of citrus
pectinesterase in fresh orange juice.
There are basically three types of pectic enzymes: de-esterifying enzymes (
pectinesterases), depolymerizing enzymes (hydrolases and lyases), and protopectinases.
Pectinesterase (Pectin methylesterase, EC 3.1.1.11).
Foram utilizadas duas enzimas pectinoliticas comerciais, a Endozym[R] Active e a Endozym[R] Eclair, ambas com baixa atividade de
pectinesterase, visando reduzir a liberacao de metanol.
Pasteurisation temperature of 90[degrees]C assured
pectinesterase inactivation without detectable changes in flavour and colour of tamarind nectar and puree [35].
The researchers analyzed pH; Brix; colorimetry; titratable acidity;
pectinesterase content; viscometry; consistometry; the microbiological viability of E.
Ketsa S, Daengkanit T (1999) Firmness and Activities of Polygalacturonase,
Pectinesterase, [beta]-Galactosidase and Cellulase in Ripening During Harvested at Different Stages of Maturity.
Production of polygalacturonase and
pectinesterase was induced by pectin, sodium carboxymethyl cellulose, and xylan.
Orange
pectinesterase: purification, properties and effect on cloud stability.