Tomato, pectin-esterases

Ray, J., Knapp, J., Grierson, D., Bird, C. Schuch, W. (1988). Identification and sequence determination of a cDNA clone for tomato pectin esterase. European Journal of Biochemistry 174, 119-24. 

Hall, L. N., Bird, C. R., Picton,S. P., Tucker, G. A., Seymour, G. B and Grierson, D (1994) Molecular characterisation of cDNA clones representing pectin esterase isozymes from tomato. Plant Molecular Biology. 25. 313-318. 

Native pectin esterases can be used for protecting and improving the texture and firmness of several processed fruits and vegetables these include apple slices (53), canned tomatoes (54), cauliflower (55), carrots (56), potatoes (56), beans (57) and peas (91). 

To maintain cloud stability in fruit juices, high-temperature-short-time (HTST) pasteurization is used to deactivate pectolytic enzymes. Pectin is a protective colloid that helps to keep insoluble particles in suspension. Cloudiness is required in commercial products to provide a desirable appearance. The destruction of the high levels of pectin-esterase during the production of tomato juice and puree is of vital importance. The pectinesterase will act quite rapidly once the tomato is broken. In the so-called hot-break method, the tomatoes are broken up at high temperature so that the pectic enzymes are destroyed instantaneously. 

Laratta et al.(15) studied five tomato varieties and all varieties showed the same thermal performance the thermal pectin methyl esterase resis-... 

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