Change in particle size of pectin reacted with pectinesterase isozymes from pea (Pisum sativum L.) sprout

被引：16

作者：

Jiang, CM

Wu, MC

Chang, WH

Chang, HM ^{[1
]}

机构：

[1] Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 10617, Taiwan

[2] Natl Pingtung Univ Sci & Technol, Dept Food Sci, Pingtung 91207, Taiwan

[3] Natl Kaohsiung Hospitality Coll, Dept Food & Beverage Management, Kaohsiung 800, Taiwan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 09期

关键词：

Pectinesterase isozyme; pea (Pisum sativum L.) sprout; transacylation reaction; desterification; reaction; laser particle size analysis;

D O I：

10.1021/jf010067l

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Four pectinesterase (PE) isozymes were isolated by CM-Sepharose CL-6B chromatography from etiolated pea (Pisum sativum L.) sprouts and then reacted with citrus pectin (degree of esterification. = 68%, 30-100 kDa) to observe the change in pectin particle size using a laser particle size analyzer. After incubation of a pectin-PE mixture (pH 6.5) at 30 degreesC for 4 h, PE 1 was observed to catalyze the transacylation reaction most remarkably, increasing the particle size from similar to 50-70 to similar to 250-350 nm, followed by PE 3, PE 2, and PE 4.

引用

页码：4383 / 4387

页数：5