Abstract
THERE have been several reports of the effect of phenolic compounds on pectinesterase activity. Pollard et al.1 found apple and pear phenolics to be inhibitory to pectinesterase, and Ramaswamy and Lamb2 found that the activity of the enzyme was partially inhibited by tea polyphenols. Kew and Veldhuis3 found that citrus pectinesterase was inhibited by grape leaf extract. Porter and Schwartz4 consider the active principle of the extract to be a tannin, and Williams5 has reported this to be an extremely efficient inhibitor of pectic enzymes (macerating enzymes and polygalacturonase).
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References
Pollard, A., Kieser, M. E., and Sissons, D. J., Chem. and Indust., 30, 952 (1958).
Ramaswamy, M. S., and Lamb, J., J. Sci. Food Agric., 9, 46 (1958).
Kew, T. J., and Veldhuis, M. K., Proc. Fla. State Hort. Soc., 73, 293 (1960).
Porter, W. L., and Schwartz, J. H., J. Food Sci., 27, 416 (1962).
Williams, A. H., in Enzyme Chemistry of Phenolic Compounds, edit. by Pridham, J. B., 87 (Pergamon Press, 1960).
Kertesz, Z. I., The Pectic Substances (Interscience Publishers Inc., 1951).
Walker, J. R. L., J. Sci. Food Agric., 13, 363 (1962).
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HALL, C. Inhibition of Tomato Pectinesterase by Tannic Acid. Nature 212, 717–718 (1966). https://doi.org/10.1038/212717a0
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DOI: https://doi.org/10.1038/212717a0
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