Effects of ultrasound on the enzymatic degradation of pectin.

Enzymes / metabolism Food Handling / methods Kinetics Pectins / metabolism Temperature Ultrasonic Waves
Low molecular weight oligomers Pectin degradation Pectin lyase Pectin methylesterase Polygalacturonase Synergistic effects Ultrasound-assisted enzymatic maceration

Journal

Ultrasonics sonochemistry
ISSN: 1873-2828
Titre abrégé: Ultrason Sonochem
Pays: Netherlands
ID NLM: 9433356

Informations de publication

Date de publication:
Apr 2021
Historique:
received: 24 09 2020
revised: 05 01 2021
accepted: 06 01 2021
pubmed: 27 1 2021
medline: 7 7 2021
entrez: 26 1 2021
Statut: ppublish

Résumé

Ultrasound-assisted enzymatic maceration (UAEM) has gained considerable interest in the fruit juice industry, owing to its potential to increase juice yield and content of polyphenols while simultaneously saving time and energy. In this study, the effects of UAEM (ultrasonic probe, 20 kHz, 21 W*cm

Identifiants

DOI: 10.1016/j.ultsonch.2021.105465 PMID: 33497958 PMC: PMC7838710
pubmed: 33497958
pii: S1350-4177(21)00006-7
doi: 10.1016/j.ultsonch.2021.105465
pmc: PMC7838710
pii:
doi:

Substances chimiques

Enzymes 0
Pectins 89NA02M4RX

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

105465

Informations de copyright

Copyright © 2021 The Author(s). Published by Elsevier B.V. All rights reserved.

Auteurs

Lena Rebecca Larsen (LR)

Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany.

Judith van der Weem (J)

Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany.

Rita Caspers-Weiffenbach (R)

Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany.

Andreas Schieber (A)

Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany.

Fabian Weber (F)

Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany. Electronic address: fabian.weber@uni-bonn.de.

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Classifications MeSH

questionsmedicales.fr › Enzymes et coenzymes › Enzymes › Effects of ultrasound on the enzymatic...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Effects of ultrasound on the enzymatic...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes biochimiques › Cinétique › Effects of ultrasound on the enzymatic...
questionsmedicales.fr › Mélanges complexes › Produits biologiques › Préparations à base de plantes › Pectine › Effects of ultrasound on the enzymatic...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Effects of ultrasound on the enzymatic...
questionsmedicales.fr › Phénomènes physiques › Rayonnement › Rayonnement non ionisant › Son (physique) › Ondes ultrasonores › Effects of ultrasound on the enzymatic...