Different action patterns for apple pectin methylesterase at pH 7.0 and 4.5.

I Pectin (Bio)Synthesis- Interaction of a stylar pectic polysaccharide and a basic protein (sca) mediates lily pollen tube adhesion- Towards unraveling the biological significance of the individual components of pectic hairy regions in plants- Detergent-solubilisation of a homogalacturonan galacturonosyltransferase from mung bean- Pectin - the hairy thing: evidence that homogalacturonan is a side chain of rhamnogalacturonan I- II Structure, Physical and Chemical Properties of Pectin- Covalent cross-linking of primary cell wall pectic polysaccharides is required for normal plant growth- Differences in the methyl ester distribution of pectins- Physico-chemical properties of pectins in the cell walls and after extraction- A comparison of lime and orange pectin which were rapidly extracted from albedo- The hydration behaviour of pectin networks and plant cell walls- Structural features of pectic substances from hemicellulose extracts of apples- Pectin cell biology: complexity in context- Pectic substances from soybean cell walls distinguish themselves from other plant cell wall pectins- III Molecular Genetics and Regulation of Pectinase Biosynthesis- Regulation of pectinolytic gene expression in Aspergillus- Transgenesis with an antisense construct and a promoter-reporter fusion for the study of lupme3, a flax pectin methylesterase gene- Regulation and role of pectinases in phytopathogenic fungi- Synthesis of pectin fragments by modular design principle- IV Identification, Mode of Action, and 3-D Structure of Pectinases- Mechanistic lessons from structural studies of the pectate lyases- Mode of action analysis and structure - function Relationships in Aspergillus niger pectinolytic enzymes- Endo-xylogalacturonan hydrolase, a novel enzyme for fruit processing- The structures and active sites of pectinases- Recent observations on the specificity and structural conformation of the polygalacturonase - polygalacturonase inhibiting protein system- Structure-function and molecular studies on fungal polygalacturonases and their inhibitors PGIPs- Rhamnogalacturonan acetylesterase, a member of the SGNH-Hydrolase family- Sequence analysis and characterisation of a novel pectin acetyl esterase from Bacillus subtilis- The tow secreted pectin acetylesterases of Erwinia chrysanthemi 3937, PAEY and PAEX- Development of a valencia orange pectin methylesterase for generating novel pectin products- Structure-function of a proteinaceous inhibitor of plant pectin methylesterase- Degradation of pectins with different nature, amount and distribution of the substituents by endopolygalacturonase of fusarium moniliforme- V Pectinases in Beverage, Food and Feed, and Novel Technologies- The role of pectins in plant tissue upon storage and processing: analysis and mathematical modelling in relation to firmness- Kinetic information on thermal and high pressure-temperature inactivation of pectinesterases- VI Developments in Pectin Manufacture and Application- Characterisation of pectins extracted from fresh sugar beet roots under different conditions using an experimental design- Sol-gel transitions of high-esterified pectins and their molecular structure- Rheological characterization of gum and jelly products- Comparison of the stabilisation mechanism of acid dairy drinks (ADD) induced by pectin and soluble soybean polysaccharide (SSP)- Recent studies on possible functions of bioactive pectins and pectic polysaccharides from medicinal herbs on health care- Effect of pectolytic and cellulolytic enzyme treatments on functional and nutritional properties of cell wall materials from apples

Advances in pectin and pectinase research

Enzymatic modification of plant polysaccharides

Mode of action of pectic enzymes. I. Purification and certain properties of tomato pectinesterase.

A Review: Maceration in Relation to the Post‐harvest Handling and Processing of Plant Material

Es wird die Kinetik der enzymatischen Verseifung von verschiedenen Pektinstoffen durch Orangenpektinesterase untersucht. Die enzymatische Verseifung erfolgt stets unvollstandig bis zu einem Veresterungsgrad von ca. 10%.

J. Solms

Papers

Über den Mechanismus der enzymatischen Verseifung von Pektinstoffen