Title: Pectins in Processed Fruit and Vegetables: Part II - Structure-Function Relationships
Authors: Sila, D. N ×
Van Buggenhout, Sandy
Duvetter, Thomas
Fraeye, Ilse
De Roeck, Ans
Van Loey, Ann
Hendrickx, Marc #
Issue Date: Mar-2009
Publisher: Wiley-blackwell publishing, inc
Series Title: Comprehensive reviews in food science and food safety vol:8 issue:2 pages:86-104
Abstract: Pectinases catalyze numerous pectin conversion reactions strongly impacting on the quality of fruits, vegetables, and the related intermediate and end products. The effect of processing on the stability and catalytic activity of pectinases is of prime importance to food processors since desirable and/or deleterious reactions can be tailored (accelerated or inhibited) meeting specific quality targets. Of the multiple endogenous enzymes involved in the modification and degradation of pectin, pectinmethylesterase (PME), and polygalacturonase (PG) have been widely investigated in the context of fruit and vegetable processing. This review covers the stability and catalytic activity of endogenous plant PME and PG including the quantitative approaches applied in inactivating and/or boosting the catalytic activity of the enzymes in purified and real food systems. This will be discussed in the context of both traditional and novel food processing technologies.
ISSN: 1541-4337
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

Files in This Item:
File Description Status SizeFormat
2009 - Sila et al. - Comprehensive Reviews in Food Science and Food Safety.pdf Published 544KbAdobe PDFView/Open Request a copy

These files are only available to some KU Leuven Association staff members


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science