Complex Tannins Isolated from Jelly Fig Achenes Affect Pectin Gelation through Non-Specific Inhibitory Effect on Pectin Methylesterase

Jelly fig (Ficus awkeotsang Makino) is used to prepare drinks and desserts in Asia, owing to the gelling capability of its pectin via endogenous pectin methylesterase (PE) catalyzation. Meanwhile, substances with PE inhibitory activity (S(PEI)) in jelly fig achenes (JFA) residue were noticed to be a...

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Detalles Bibliográficos
Autores principales: Wang, Shang-Ta, Feng, You-Jiang, Lai, Ying-Jang, Su, Nan-Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6515263/
https://www.ncbi.nlm.nih.gov/pubmed/31018540
http://dx.doi.org/10.3390/molecules24081601

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6515263/
https://www.ncbi.nlm.nih.gov/pubmed/31018540
http://dx.doi.org/10.3390/molecules24081601

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