Influence of pH on the Structure and Function of Kiwi Pectin Methylesterase Inhibitor

Autor: Alfonso Giovane, Rossana D'Avino, Alessandro Bonavita, Maria Antonietta Ciardiello, Luigi Servillo, Vitale Carratore

Publikováno v: Journal of agricultural and food chemistry (2016). doi:10.1021/acs.jafc.6b01718
info:cnr-pdr/source/autori:Alessandro Bonavita, Vitale Carratore, Maria Antonietta Ciardiello, Alfonso Giovane, Luigi Servillo, and Rossana D'Avino/titolo:Influence of pH on the Structure and Function of Kiwi Pectin Methylesterase Inhibitor/doi:10.1021%2Facs.jafc.6b01718/rivista:Journal of agricultural and food chemistry/anno:2016/pagina_da:/pagina_a:/intervallo_pagine:/volume

Pectin methylesterase is a pectin modifying enzyme that plays a key role in plant physiology. It is also an important quality-related enzyme in plant-based food products. The pectin methylesterase inhibitor (PMEI) from kiwifruit inhibits this enzyme

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80c7f141ffe4c74fe3009aa80611b09e
https://pubmed.ncbi.nlm.nih.gov/27335009