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Demethylation of Pectic Substances: Relationship to Methylesterase Activity during Brine Storage of Cherries
Author(s) -
TAILLAN E.,
AMBID C.,
PECH J.C.,
RAYNAL J.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb08071.x
Subject(s) - pectin , chemistry , brine , blanching , food science , demethylation , pectinesterase , enzyme , biochemistry , pectinase , organic chemistry , gene expression , dna methylation , gene
Residual pectin methylesterase activity (60% of initial activity) was present in cherry fruit stored 12 mo in brine. The specific activity of pectin methylesterase increased during the first 4 mo (195% of initial specific activity) but remained relatively stable thereafter. Methanol concentration increased (+144.5%) indicating that pectic substances underwent continuous demethylation during 12 mo storage. Pectin deesterification was probably of enzymatic origin since notable chemical deesterification occurred only at a pH lower than that found in fruit during storage. Residual pectin methylesterase activity introduces the possibility of improving fruit texture by manipulating physico‐chemical conditions prior to blanching and candying.