PURIFICATION AND PROPERTIES OF PECTIN METHYLESTERASE FROM MANDARINE ORANGE FRUIT

被引：49

作者：

RILLO, L

CASTALDO, D

GIOVANE, A

SERVILLO, L

BALESTRIERI, C

QUAGLIUOLO, L

机构：

[1] EXPTL STN FOOD PRESERVING IND PARMA,DEPT FRUIT JUICES & TOMATO PROD,VIA NAZL 121-123,I-84012 ANGRI,ITALY

[2] NAPLES UNIV,DEPT BIOCHEM & BIOPHYS,I-80138 NAPLES,ITALY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 04期

关键词：

D O I：

10.1021/jf00016a012

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Pectin methylesterase has been purified to homogeneity from mandarin orange according to a technique which employs an affinity chromatography step on heparin-Sepharose. The purified enzyme has a molecular weight of 37 000 and consists of a single polypeptide chain. Its K(m) toward the citrus pectin is 0.84 mg/mL with a V(max) of 0.38-mu-mol of acid produced/min. The enzyme exhibits a pH optimum around 9, and 50% inactivation occurred in 1 min at 62-degrees-C. The protein is found to be glycosylated, and its amino acid composition has been reported.

引用

页码：591 / 593

页数：3

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