Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv Cavendish)

被引：59

作者：

Nguyen, BL ^{[1
]}

Van Loey, A ^{[1
]}

Fachin, D ^{[1
]}

Verlent, I ^{[1
]}

Hendrickx, IM ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Fac Agr & Appl Biol Sci, Dept Food & Microbial, Lab Food Technol, B-3001 Heverlee, Belgium

来源：

BIOTECHNOLOGY AND BIOENGINEERING | 2002年 / 78卷 / 06期

关键词：

bananas; pectin methylesterase (PME); purification; thermal inactivation; high-pressure inactivation;

D O I：

10.1002/bit.10249

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Pectin methylesterase (PME) was extracted from bananas (cv Cavendish) and purified by affinity chromatography on a CNBr-Sepharose-PME inhibitor (PMEI) column. A single protein and PME activity peak was obtained. For banana PME, a biochemical characterization in terms of molar mass (MM), pl, and kinetic parameters was performed. In a second step, the thermal and high-pressure stability of the enzyme was studied. Isothermal inactivation of purified banana PME could be described by a first-order kinetic model in a temperature range of 65degrees to 72.5degreesC, whereas its isobaric-isothermal inactivation followed a fractional-conversion model. Banana PME was found to be more thermally stable compared with PMEs extracted from orange, tomato, and apple. (C) 2002 Wiley Periodicals, Inc.

引用

页码：683 / 691

页数：9

共 75 条

[1] PECTINESTERASE EXTRACTION FROM SHARABI APPLES [J].