CHARACTERISTICS OF PECTINESTERASE ISOLATED FROM BRAMLEY APPLE WASTE

被引：12

作者：

KING, K ^{[1
]}

机构：

[1] QUEENS UNIV BELFAST,BELFAST BT9 5PX,ANTRIM,NORTH IRELAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 57卷 / 01期

关键词：

PECTINESTERASE; APPLE; BRAMLEY APPLE; ACTIVATION ENERGY; ENZYME STABILITY; OPTIMIZATION OF ACTIVITY;

D O I：

10.1002/jsfa.2740570105

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Pectinesterase was isolated from Bramley apple waste (peel, cores and offcuts) and its characteristics were determined. Optimum pectinesterase activity was obtained between pH 7.0 and 9.5 and activity was still detectable at 5.0. The enzyme was stable over a wide pH range in the presence of substrate, with over 90% of the activity retained after 5 min at pH 2.5. Pectinesterase activity increased with temperature up to 60-degrees-C. Activation energy was calculated at 32 kJ mol-1 K-1 between 20 and 50-degrees-C. Optimum activity was obtained in sodium chloride concentrations between 0.025 and 0.20 M with activity declining at higher salt concentrations. A K(m) of 0.044% apple pectin and a V(max) of 9.52 units g-1 DM were obtained for one specific enzyme extract.

引用

页码：43 / 48

页数：6