Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice
To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively....
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Han, Yingying [verfasserIn] Wang, Yan [verfasserIn] Li, Jie [verfasserIn] Du, Jinhua [verfasserIn] Su, Zhicong [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2022 |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
Enthalten in: Journal of food composition and analysis - Orlando, Fla. : Academic Press, 1987, 109 |
|---|---|
| Übergeordnetes Werk: |
volume:109 |
| DOI / URN: |
10.1016/j.jfca.2022.104468 |
|---|
| Katalog-ID: |
ELV057268592 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | ELV057268592 | ||
| 003 | DE-627 | ||
| 005 | 20240104093033.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 220808s2022 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.jfca.2022.104468 |2 doi | |
| 035 | |a (DE-627)ELV057268592 | ||
| 035 | |a (ELSEVIER)S0889-1575(22)00086-2 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rda | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 630 |a 640 |a 540 |a 660 |q VZ |
| 084 | |a 58.34 |2 bkl | ||
| 100 | 1 | |a Han, Yingying |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice |
| 264 | 1 | |c 2022 | |
| 336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
| 337 | |a Computermedien |b c |2 rdamedia | ||
| 338 | |a Online-Ressource |b cr |2 rdacarrier | ||
| 520 | |a To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C. | ||
| 650 | 4 | |a Pectin methyl esterase | |
| 650 | 4 | |a Methanol | |
| 650 | 4 | |a Bentonite | |
| 650 | 4 | |a Malic acid | |
| 650 | 4 | |a Pectin | |
| 650 | 4 | |a Apple wine | |
| 700 | 1 | |a Wang, Yan |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Jie |e verfasserin |4 aut | |
| 700 | 1 | |a Du, Jinhua |e verfasserin |0 (orcid)0000-0003-2521-0111 |4 aut | |
| 700 | 1 | |a Su, Zhicong |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of food composition and analysis |d Orlando, Fla. : Academic Press, 1987 |g 109 |h Online-Ressource |w (DE-627)267328400 |w (DE-600)1469801-8 |w (DE-576)259483710 |x 0889-1575 |7 nnns |
| 773 | 1 | 8 | |g volume:109 |
| 912 | |a GBV_USEFLAG_U | ||
| 912 | |a GBV_ELV | ||
| 912 | |a SYSFLAG_U | ||
| 912 | |a SSG-OLC-PHA | ||
| 912 | |a GBV_ILN_20 | ||
| 912 | |a GBV_ILN_22 | ||
| 912 | |a GBV_ILN_23 | ||
| 912 | |a GBV_ILN_24 | ||
| 912 | |a GBV_ILN_31 | ||
| 912 | |a GBV_ILN_32 | ||
| 912 | |a GBV_ILN_40 | ||
| 912 | |a GBV_ILN_60 | ||
| 912 | |a GBV_ILN_62 | ||
| 912 | |a GBV_ILN_63 | ||
| 912 | |a GBV_ILN_65 | ||
| 912 | |a GBV_ILN_69 | ||
| 912 | |a GBV_ILN_70 | ||
| 912 | |a GBV_ILN_73 | ||
| 912 | |a GBV_ILN_74 | ||
| 912 | |a GBV_ILN_90 | ||
| 912 | |a GBV_ILN_95 | ||
| 912 | |a GBV_ILN_100 | ||
| 912 | |a GBV_ILN_101 | ||
| 912 | |a GBV_ILN_105 | ||
| 912 | |a GBV_ILN_110 | ||
| 912 | |a GBV_ILN_150 | ||
| 912 | |a GBV_ILN_151 | ||
| 912 | |a GBV_ILN_224 | ||
| 912 | |a GBV_ILN_370 | ||
| 912 | |a GBV_ILN_602 | ||
| 912 | |a GBV_ILN_702 | ||
| 912 | |a GBV_ILN_2003 | ||
| 912 | |a GBV_ILN_2004 | ||
| 912 | |a GBV_ILN_2005 | ||
| 912 | |a GBV_ILN_2011 | ||
| 912 | |a GBV_ILN_2014 | ||
| 912 | |a GBV_ILN_2015 | ||
| 912 | |a GBV_ILN_2020 | ||
| 912 | |a GBV_ILN_2021 | ||
| 912 | |a GBV_ILN_2025 | ||
| 912 | |a GBV_ILN_2027 | ||
| 912 | |a GBV_ILN_2034 | ||
| 912 | |a GBV_ILN_2038 | ||
| 912 | |a GBV_ILN_2044 | ||
| 912 | |a GBV_ILN_2048 | ||
| 912 | |a GBV_ILN_2049 | ||
| 912 | |a GBV_ILN_2050 | ||
| 912 | |a GBV_ILN_2056 | ||
| 912 | |a GBV_ILN_2059 | ||
| 912 | |a GBV_ILN_2061 | ||
| 912 | |a GBV_ILN_2064 | ||
| 912 | |a GBV_ILN_2065 | ||
| 912 | |a GBV_ILN_2068 | ||
| 912 | |a GBV_ILN_2111 | ||
| 912 | |a GBV_ILN_2112 | ||
| 912 | |a GBV_ILN_2113 | ||
| 912 | |a GBV_ILN_2118 | ||
| 912 | |a GBV_ILN_2122 | ||
| 912 | |a GBV_ILN_2129 | ||
| 912 | |a GBV_ILN_2143 | ||
| 912 | |a GBV_ILN_2147 | ||
| 912 | |a GBV_ILN_2148 | ||
| 912 | |a GBV_ILN_2152 | ||
| 912 | |a GBV_ILN_2153 | ||
| 912 | |a GBV_ILN_2190 | ||
| 912 | |a GBV_ILN_2336 | ||
| 912 | |a GBV_ILN_2507 | ||
| 912 | |a GBV_ILN_2522 | ||
| 912 | |a GBV_ILN_4035 | ||
| 912 | |a GBV_ILN_4037 | ||
| 912 | |a GBV_ILN_4112 | ||
| 912 | |a GBV_ILN_4125 | ||
| 912 | |a GBV_ILN_4126 | ||
| 912 | |a GBV_ILN_4242 | ||
| 912 | |a GBV_ILN_4251 | ||
| 912 | |a GBV_ILN_4305 | ||
| 912 | |a GBV_ILN_4313 | ||
| 912 | |a GBV_ILN_4323 | ||
| 912 | |a GBV_ILN_4324 | ||
| 912 | |a GBV_ILN_4325 | ||
| 912 | |a GBV_ILN_4326 | ||
| 912 | |a GBV_ILN_4333 | ||
| 912 | |a GBV_ILN_4334 | ||
| 912 | |a GBV_ILN_4335 | ||
| 912 | |a GBV_ILN_4338 | ||
| 912 | |a GBV_ILN_4393 | ||
| 936 | b | k | |a 58.34 |j Lebensmitteltechnologie |q VZ |
| 951 | |a AR | ||
| 952 | |d 109 | ||
| author_variant |
y h yh y w yw j l jl j d jd z s zs |
|---|---|
| matchkey_str |
article:08891575:2022----::vlaighefcobnoieaiaiopcimtyetrsmta |
| hierarchy_sort_str |
2022 |
| bklnumber |
58.34 |
| publishDate |
2022 |
| allfields |
10.1016/j.jfca.2022.104468 doi (DE-627)ELV057268592 (ELSEVIER)S0889-1575(22)00086-2 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Han, Yingying verfasserin aut Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C. Pectin methyl esterase Methanol Bentonite Malic acid Pectin Apple wine Wang, Yan verfasserin aut Li, Jie verfasserin aut Du, Jinhua verfasserin (orcid)0000-0003-2521-0111 aut Su, Zhicong verfasserin aut Enthalten in Journal of food composition and analysis Orlando, Fla. : Academic Press, 1987 109 Online-Ressource (DE-627)267328400 (DE-600)1469801-8 (DE-576)259483710 0889-1575 nnns volume:109 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 109 |
| spelling |
10.1016/j.jfca.2022.104468 doi (DE-627)ELV057268592 (ELSEVIER)S0889-1575(22)00086-2 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Han, Yingying verfasserin aut Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C. Pectin methyl esterase Methanol Bentonite Malic acid Pectin Apple wine Wang, Yan verfasserin aut Li, Jie verfasserin aut Du, Jinhua verfasserin (orcid)0000-0003-2521-0111 aut Su, Zhicong verfasserin aut Enthalten in Journal of food composition and analysis Orlando, Fla. : Academic Press, 1987 109 Online-Ressource (DE-627)267328400 (DE-600)1469801-8 (DE-576)259483710 0889-1575 nnns volume:109 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 109 |
| allfields_unstemmed |
10.1016/j.jfca.2022.104468 doi (DE-627)ELV057268592 (ELSEVIER)S0889-1575(22)00086-2 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Han, Yingying verfasserin aut Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C. Pectin methyl esterase Methanol Bentonite Malic acid Pectin Apple wine Wang, Yan verfasserin aut Li, Jie verfasserin aut Du, Jinhua verfasserin (orcid)0000-0003-2521-0111 aut Su, Zhicong verfasserin aut Enthalten in Journal of food composition and analysis Orlando, Fla. : Academic Press, 1987 109 Online-Ressource (DE-627)267328400 (DE-600)1469801-8 (DE-576)259483710 0889-1575 nnns volume:109 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 109 |
| allfieldsGer |
10.1016/j.jfca.2022.104468 doi (DE-627)ELV057268592 (ELSEVIER)S0889-1575(22)00086-2 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Han, Yingying verfasserin aut Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C. Pectin methyl esterase Methanol Bentonite Malic acid Pectin Apple wine Wang, Yan verfasserin aut Li, Jie verfasserin aut Du, Jinhua verfasserin (orcid)0000-0003-2521-0111 aut Su, Zhicong verfasserin aut Enthalten in Journal of food composition and analysis Orlando, Fla. : Academic Press, 1987 109 Online-Ressource (DE-627)267328400 (DE-600)1469801-8 (DE-576)259483710 0889-1575 nnns volume:109 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 109 |
| allfieldsSound |
10.1016/j.jfca.2022.104468 doi (DE-627)ELV057268592 (ELSEVIER)S0889-1575(22)00086-2 DE-627 ger DE-627 rda eng 630 640 540 660 VZ 58.34 bkl Han, Yingying verfasserin aut Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C. Pectin methyl esterase Methanol Bentonite Malic acid Pectin Apple wine Wang, Yan verfasserin aut Li, Jie verfasserin aut Du, Jinhua verfasserin (orcid)0000-0003-2521-0111 aut Su, Zhicong verfasserin aut Enthalten in Journal of food composition and analysis Orlando, Fla. : Academic Press, 1987 109 Online-Ressource (DE-627)267328400 (DE-600)1469801-8 (DE-576)259483710 0889-1575 nnns volume:109 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 109 |
| language |
English |
| source |
Enthalten in Journal of food composition and analysis 109 volume:109 |
| sourceStr |
Enthalten in Journal of food composition and analysis 109 volume:109 |
| format_phy_str_mv |
Article |
| bklname |
Lebensmitteltechnologie |
| institution |
findex.gbv.de |
| topic_facet |
Pectin methyl esterase Methanol Bentonite Malic acid Pectin Apple wine |
| dewey-raw |
630 |
| isfreeaccess_bool |
false |
| container_title |
Journal of food composition and analysis |
| authorswithroles_txt_mv |
Han, Yingying @@aut@@ Wang, Yan @@aut@@ Li, Jie @@aut@@ Du, Jinhua @@aut@@ Su, Zhicong @@aut@@ |
| publishDateDaySort_date |
2022-01-01T00:00:00Z |
| hierarchy_top_id |
267328400 |
| dewey-sort |
3630 |
| id |
ELV057268592 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV057268592</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240104093033.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">220808s2022 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.jfca.2022.104468</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV057268592</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0889-1575(22)00086-2</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">540</subfield><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Han, Yingying</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pectin methyl esterase</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Methanol</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Bentonite</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Malic acid</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pectin</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Apple wine</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Wang, Yan</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Li, Jie</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Du, Jinhua</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0003-2521-0111</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Su, Zhicong</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of food composition and analysis</subfield><subfield code="d">Orlando, Fla. : Academic Press, 1987</subfield><subfield code="g">109</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)267328400</subfield><subfield code="w">(DE-600)1469801-8</subfield><subfield code="w">(DE-576)259483710</subfield><subfield code="x">0889-1575</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:109</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_101</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_150</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="j">Lebensmitteltechnologie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">109</subfield></datafield></record></collection>
|
| author |
Han, Yingying |
| spellingShingle |
Han, Yingying ddc 630 bkl 58.34 misc Pectin methyl esterase misc Methanol misc Bentonite misc Malic acid misc Pectin misc Apple wine Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice |
| authorStr |
Han, Yingying |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)267328400 |
| format |
electronic Article |
| dewey-ones |
630 - Agriculture & related technologies 640 - Home & family management 540 - Chemistry & allied sciences 660 - Chemical engineering |
| delete_txt_mv |
keep |
| author_role |
aut aut aut aut aut |
| collection |
elsevier |
| remote_str |
true |
| illustrated |
Not Illustrated |
| issn |
0889-1575 |
| topic_title |
630 640 540 660 VZ 58.34 bkl Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice Pectin methyl esterase Methanol Bentonite Malic acid Pectin Apple wine |
| topic |
ddc 630 bkl 58.34 misc Pectin methyl esterase misc Methanol misc Bentonite misc Malic acid misc Pectin misc Apple wine |
| topic_unstemmed |
ddc 630 bkl 58.34 misc Pectin methyl esterase misc Methanol misc Bentonite misc Malic acid misc Pectin misc Apple wine |
| topic_browse |
ddc 630 bkl 58.34 misc Pectin methyl esterase misc Methanol misc Bentonite misc Malic acid misc Pectin misc Apple wine |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
cr |
| hierarchy_parent_title |
Journal of food composition and analysis |
| hierarchy_parent_id |
267328400 |
| dewey-tens |
630 - Agriculture 640 - Home & family management 540 - Chemistry 660 - Chemical engineering |
| hierarchy_top_title |
Journal of food composition and analysis |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)267328400 (DE-600)1469801-8 (DE-576)259483710 |
| title |
Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice |
| ctrlnum |
(DE-627)ELV057268592 (ELSEVIER)S0889-1575(22)00086-2 |
| title_full |
Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice |
| author_sort |
Han, Yingying |
| journal |
Journal of food composition and analysis |
| journalStr |
Journal of food composition and analysis |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
600 - Technology 500 - Science |
| recordtype |
marc |
| publishDateSort |
2022 |
| contenttype_str_mv |
zzz |
| author_browse |
Han, Yingying Wang, Yan Li, Jie Du, Jinhua Su, Zhicong |
| container_volume |
109 |
| class |
630 640 540 660 VZ 58.34 bkl |
| format_se |
Elektronische Aufsätze |
| author-letter |
Han, Yingying |
| doi_str_mv |
10.1016/j.jfca.2022.104468 |
| normlink |
(ORCID)0000-0003-2521-0111 |
| normlink_prefix_str_mv |
(orcid)0000-0003-2521-0111 |
| dewey-full |
630 640 540 660 |
| author2-role |
verfasserin |
| title_sort |
evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice |
| title_auth |
Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice |
| abstract |
To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C. |
| abstractGer |
To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C. |
| abstract_unstemmed |
To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C. |
| collection_details |
GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 |
| title_short |
Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice |
| remote_bool |
true |
| author2 |
Wang, Yan Li, Jie Du, Jinhua Su, Zhicong |
| author2Str |
Wang, Yan Li, Jie Du, Jinhua Su, Zhicong |
| ppnlink |
267328400 |
| mediatype_str_mv |
c |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| doi_str |
10.1016/j.jfca.2022.104468 |
| up_date |
2024-07-06T22:45:29.759Z |
| _version_ |
1803871510605070336 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV057268592</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240104093033.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">220808s2022 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.jfca.2022.104468</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV057268592</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0889-1575(22)00086-2</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">540</subfield><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Han, Yingying</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pectin methyl esterase</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Methanol</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Bentonite</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Malic acid</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pectin</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Apple wine</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Wang, Yan</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Li, Jie</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Du, Jinhua</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0003-2521-0111</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Su, Zhicong</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of food composition and analysis</subfield><subfield code="d">Orlando, Fla. : Academic Press, 1987</subfield><subfield code="g">109</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)267328400</subfield><subfield code="w">(DE-600)1469801-8</subfield><subfield code="w">(DE-576)259483710</subfield><subfield code="x">0889-1575</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:109</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_101</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_150</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="j">Lebensmitteltechnologie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">109</subfield></datafield></record></collection>
|
| score |
7.399988 |