Pectic compound

PG production was constitutive and not subject to carbon catabolite repression. Highest yields were on glucose and fructose (upto 10% w/v) (Table 1). Inclusion of pectic compounds had no effect on growth or PG production (data not shown). 

Another characteristic property of the products of /3-eliminative cleavage of pectic compounds is the reaction with thiobarbituric acid after previous cleavage with periodate, giving rise to red condensation products having229 an absorption maximum at 547-550 nm. Both properties are used for the identification of /3-eliminative cleavage of pectic substances. 

Lactuca raddeana Maxim. L. indica L. L. sativa L. Shan Wo Ju (Lettuce) (seed) Pectic compound, oxalic acid, malic acid, citric acid, ceryl alcohol, ergosterol, vitamin E.50 Anodyne, lactogogue, for genital swelling, hemorrhoids, lumbago. 

Parthenolide Patchoulenone Patrinoside Patuletin Patulitrin Pectic acid Pectic compound Pectins... 

II Vegetative cells naked or of two pieces composed mainly of pectic compounds, or with one or two complexly reticulated pieces of... 

When freshly squeezed orange juice is allowed to stand, the suspended pectic compounds ("cloud") separate and settle from the juice. This phenomenon can be prevented by heating the freshly squeezed juice to inactivate the pectin methylesterase, producing a "cooked flavor." Alternatively, additional polygalacturonase can be added to the juice (53). Cloud precipitation is caused by Ca + chelating the pectic acid produced by pectin methylesterase. 

Recentrifugation as above (removal of precipitated pectic compounds) add EDTA to 1 mM (with rye add glycerol to 5 % v/v) crude extract collected from 10-15 batches... 

B. cinerea uses little pectocellulosic cell wall residue for its development. As a result, the contaminated grape becomes rich in galacturonic acid derived from the degradation of pectic compounds. It prefers to assimilate glucose and fructose accumulated in the pulp cells, and 50% of the sugars are lost in the production of these noble rot wines. 

In red winemaking, these preparations are used in particular for press wines and heat-treated grapes and must. In the latter case, the must is very rich in pectic compounds and devoid of endogenous grape enzymes. These are destroyed by heat (Martiniere and Ribereau-Gayon, 1973). Pectolytic enzymes can also be used at the time of running off after a traditional maceration. 

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