$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

Abstract

The effect of NaCl solution concentration (from 0 to 3 M) on the extraction of pectinesterase (PE) from jalapeno chili pepper (Capsicum annuum) was studied by determining its solubilization degree from the chili tissue. All concentrations of the salt favored the solubilization of PE in jalapeno chili pepper, compared to that in water. Maximum enzyme activity was obtained with NaCl 2.0 M. The effect of temperature on the PE activity of jalapeno chili pepper in the extracts was also studied. The PE residual activity of jalapeno pepper was 75% after 60 min of incubation at $55^{\circ}C$ and 10% at $75^{\circ}C$. At $85-95^{\circ}C$, PE residual activity was 5% after 5 min of incubation.

참고문헌 (25)

  1. Capsicum innovative uses of ancient crop;Progress in new crops , Bosland, P.W.;Janick, J.(ed.) , / v.,pp.479-487, 1996
  2. Effect of light, temperature, and shaking speed on production of capsaicin in suspension-cultured jalapeno pepper (Capsicum annuum L.) , Lee, K.B.;Engler, C.;Yang, J.E.;Lee, S.W.;Park, Y.H. , Agric. Chem. Biotechnol. / v.44,pp.84-86, 2001
  3. Pectinesterase activity and the texture of jalapeno pepper , Villarreal-Alba, E.G.;Contreras-Esquivel, J.C.;Aguilar-Gonzalez, C.N.;Reyes-Vega, M.L. , Eur. Food Res. Technol. / v.218,pp.164-166, 2004
  4. Function of pectin in plant tissue structure and firmness;The Chemistry and Technology of Pectin , Van Buren, J.P.;Walter, R.H.(ed.) , / v.,pp.1-22, 1991
  5. Biochemical aspects of the relation between low-temperature long-term blanching and the texture of processed fruits and vegetable , Aguilar, C.N.;Reyes, M.L.;Garza, H.;Contreras, J.C. , Revista de la Sociedad Quimica de Mexico / v.43,pp.54-62, 1999
  6. Blanching at low temperatures: a thermal bioprocess applied to fruits and vegetables to improve textural quality , Aguilar, C.N.;Rodriguez-Herrera, R.;Montanez-Saenz, J.C.;Reyes-Vega, M.L.;Contreras-Esquivel, J.C. , Food Sci. Biotechnol. / v.13,pp.104-108, 2004
  7. The significance of endogenous and exogenous pectic enzymes in fruit and vegetable processing. Vol. 1;Food Enzymology , Pilnik, W.;Voragen, A.G.J.;Fox, P.F.(ed.) , / v.,pp.303-336, 1991
  8. Pectinesterase extraction from Mexican lime (Citrus aurantifolia) and prickly pear (Opuntia ficus indica L.) peels , Contreras-Esquivel, J.C.;Correa-Robles, C.;Aguilar, C.N.;Rodriguez, J.;Romero, J.;Hours, R.A. , Food Chem. / v.65,pp.153-156, 1999
  9. Optimization of low tempemture blanching of frozen jalapeno pepper (Capsicum annuum) using response surface methodology , Quintero-Ramos, A.;Bourne, M.C.;Barnard, J.;Anzaldua-Morales, A. , J. Food Sci. / v.63,pp.519-522, 1998
  10. Pectinesterase extraction from papaya , Fayyaz, A.;Asbi, B.A.;Ghazali, H.M.;Che Man.Y.B.;Jinap, S. , Food Chem. / v.47,pp.183-185, 1993
  11. Pectic enzymes;Methods in Enzymology, Vol. 1 , Kertesz, Z.I.;Colowick, S.P.(ed.);Kaolan, N.O.(ed.) , / v.,pp.158-162, 1955
  12. Acerola's pectin methylesterase: studies of heat inactivation , de Assis, S.A.;Lima, D.C.;de Faria Oliveira, O.M.M. , Food Chem. / v.71,pp.465-467, 2000
  13. Purification and some properties of pectinesterase from potato (Solanum tuberosum L.) , Montanez-Saenz, J.C.;Tellez, A.;Garza de la, H.;Reyes, M.L.;Contreas-Esquivel, J.C.;Aguilar, C.N. , Brazilian Arch. Biol. Technol. / v.43,pp.393-398, 2000
  14. Pectinesterases from the orange fruit: their purification, general characteristics and juice cloud destabilizing properties , Versteeg, C. , / v.,pp.1-109, 1979
  15. Software for experimental design FAUANL. Version 2.5 , Olivares Saenz, E. , / v.,pp., 1994
  16. The growing plant cell wall: chemical and metabolic analysis , Fry, S.C. , / v.,pp.98, 1988
  17. Persimmon pectinmethylesterase: extraction and varia-tion during ripening , Awad, M. , J. Food Sci. / v.50,pp.1643-1645, 1985
  18. Determination of optimum conditions for pectinesterase extraction from soursop fruit (Annona muricata) using response surface methodology , Arbaisah, S.M.;Asbi, B.A.;Junainah, A.H.;Jamilah, B. , Food Chem. / v.55,pp.289-292, 1996
  19. Star fruit pectinesterase: isolation, purification and some characterization , Horng, T.S.;Asbi, B.A.;Junainah, A.H. , Sci. Int. / v.8,pp.153-156, 1996
  20. Pectinmethylesterase extraction from jicama (Pachyrhizus erosus L. Urban) , Martinez, N.A.;Rodriguez, J.G.;Aguilar, C.N.;Montanez, J.C.;Hours, R.A.;Contreras-Esquivel, J.C. , Food Sci. Biotechnol. / v.12,pp.187-190, 2003
  21. Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorrhiza Bancroft) , Pires, T.C.R.;Finardi-Filho, F. , Food Chem. / v.89,pp.85-92, 2004
  22. Thermal inactivation of pectinesterase in papaya pulp (3.8) , Magalhaes, M.M.D.A.;Tosello, R.M.;de Massaguer, P.R. , J. Food Process Eng. / v.19,pp.353-361, 1996
  23. Thermal inactivation kinetics of pectinesterase extracted from oranges , Van den Broeck, I.;Ludikhuyze, L.R.;Weemaes, C.A.;Van Loey, A.M.;Hendrich, M.E. , J. Food Process. Preserv. / v.23,pp.391-406, 1999
  24. Vacuum infusion of citrus pectin-methylesterase and calcium effects on firmness of peaches , Javeri, H.;Toledo, R.;Wicker, L. , J. Food Sci. / v.56,pp.739-742, 1991
  25. Detection of vacuum infusion of pectinmethylesterase in strawberry by activity staining , Banjongsinsiri, P.;Kenney, J.;Wicker, L. , J. Food Sci. / v.69,pp.179-183, 2004

이 논문을 인용한 문헌 (0)

  1. 이 논문을 인용한 문헌 없음

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

이 논문과 함께 이용한 콘텐츠

DOI 인용 스타일