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Advances in Pectin and Pectinase Research

  • Book
  • © 2003

Overview

Editors:
  1. Fons Voragen

    1. Laboratory of Food Chemistry, Wageningen University, The Netherlands

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  2. Henk Schols

    1. Laboratory of Food Chemistry, Wageningen University, The Netherlands

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    You can also search for this editor in PubMed   Google Scholar

  3. Richard Visser

    1. Laboratory of Plant Breeding, Wageningen University, The Netherlands

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Table of contents (36 chapters)

  1. Identification, Mode of Action, and 3-D Structure of Pectinases

    1. The Structures and Active Sites of Pectinases

      • R. W. Pickersgill, J. A. Jenkins
      Pages 267-275

    2. Recent Observations on the Specificity and Structural Conformation of the Polygalacturonase-Polygalacturonase Inhibiting Protein System

      • Carl W. Bergmann, L. Stanton, D. King, R. P. Clay, G. Kemp, R. Orlando et al.
      Pages 277-291

    3. Structure-Function and Molecular Studies on Fungal Polygalacturonases and Their Inhibitors PGIPs

      • Felice Cervone
      Pages 293-297

    4. Rhamnogalacturonan Acetylesterase, a Member of the SGNH-Hydrolase Family

      • Anne Mølgaard
      Pages 299-313

    5. Sequence Analysis and Characterisation of a Novel Pectin Acetyl Esterase from Bacillus Subtilis

      • Pernille Uldall Bolvig, Markus Pauly, Caroline Orfila, Henrik Vibe Scheller, Kirk Schnorr
      Pages 315-330

    6. The Two Secreted Pectin Acetylesterases of Erwinia Chrysanthemi 3937, PAEY and PAEX

      • N. Hugouvieux-Cotte-Pattat, V. E. Shevchik
      Pages 331-343

    7. Development of a Valencia Orange Pectin Methylesterase for Generating Novel Pectin Products

      • B. J. Savary, A. T. Hotchkiss, M. L. Fishman, R. G. Cameron, R. G. Shatters
      Pages 345-361

    8. Structure-Function of a Proteinaceous Inhibitor of Plant Pectin Methylesterase

      • L. Camardella, A. Giovane, L. Servillo
      Pages 363-372

    9. Degradation of Pectins with Different Nature, Amount and Distribution of the Substituents by Endopolygalacturonase of Fusarium Moniliforme

      • E. Bonnin, A. Le Goff, J.-F. Thibault
      Pages 373-384

  2. Pectinases in Beverage, Food and Feed, and Novel Technologies

    1. The Role of Pectins in Plant Tissue Upon Storage and Processing; Analysis and Mathematical Modelling in Relation to Firmness

      • C. van Dijk, L. M. M. Tijskens
      Pages 385-401

    2. Kinetic Information on Thermal and High Pressure-Temperature Inactivation of Pectinesterases

      • A. van Loey, D. Fachin, B. Ly Nguyen, I. Verlent, M. Hendrickx
      Pages 403-417

  3. Developments in Pectin Manufacture and Application

    1. Characterisation of Pectins Extracted from Fresh Sugar-Beet Roots Under Different Conditions Using an Experimental Design

      • S. Levigne, M.-C. Ralet, J.-F. Thibault
      Pages 419-430

    2. Sol-Gel Transitions of High-Esterified Pectins and Their Molecular Structure

      • S. Neidhart, C. Hannak, K. Gierschner
      Pages 431-448

    3. Rheological Characterization of Gum and Jelly Products

      • H.-U. Endress, F. Mattes
      Pages 449-465

    4. Comparison of the Stabilisation Mechanism of Acid Dairy Drinks (ADD) Induced by Pectin and Soluble Soybean Polysaccharide (SSP)

      • P. Boulenguer, M. A. Laurent
      Pages 467-480

    5. Recent Studies on Possible Functions of Bioactive Pectins and Pectic Polysaccharides from Medicinal Herbs on Health Care

      • H. Yamada, H. Kiyohara, T. Matsumoto
      Pages 481-490

    6. Effect of Pectolytic and Cellulolytic Enzyme Treatments on Functional and Nutritional Properties of Cell Wall Materials from Apples

      • G. Dongowski, S. Förster, H. Kunzek
      Pages 491-504
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Keywords

Editors and Affiliations

  • Laboratory of Food Chemistry, Wageningen University, The Netherlands

    Fons Voragen, Henk Schols

  • Laboratory of Plant Breeding, Wageningen University, The Netherlands

    Richard Visser

Bibliographic Information

  • Book Title: Advances in Pectin and Pectinase Research

  • Editors: Fons Voragen, Henk Schols, Richard Visser

  • DOI: https://doi.org/10.1007/978-94-017-0331-4

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media B.V. 2003

  • Hardcover ISBN: 978-1-4020-1144-3Published: 28 February 2003

  • Softcover ISBN: 978-90-481-6229-1Published: 12 December 2011

  • eBook ISBN: 978-94-017-0331-4Published: 09 March 2013

  • Edition Number: 1

  • Number of Pages: X, 506

  • Topics: Enzymology, Biochemistry, general, Plant Physiology, Food Science

  • Industry Sectors: Biotechnology

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