Isolation, characterization, and pectin-modifying properties of a thermally tolerant pectin methylesterase from Citrus sinensis var. Valencia.
In: Journal of agricultural and food chemistry, Jg. 53 (2005-03-23), Heft 6, S. 2255-60
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Zugriff:
The thermally tolerant pectin methylesterase (TT-PME) was isolated as a monocomponent enzyme from sweet orange fruit (Citrus sinensis var. Valencia). It was also isolated from flower and vegetative tissue. The apparent molecular weight of fruit TT-PME was 40800 by SDS-PAGE and the isoelectric point estimated as pI 9.31 by IEF-PAGE. MALDI-TOF MS identified no tryptic-peptide ions from TT-PME characteristic of previously described citrus PMEs. TT-PME did not absolutely require supplemented salt for activity, but salt activation and pH-dependent activity patterns were intermediate to those of thermolabile PMEs. Treatment of non-calcium-sensitive pectin with TT-PME (reducing the degree of methylesterification by 6%) increased the calcium-sensitive pectin ratio from 0.01 to 0.90, indicating a blockwise mode of action. TT-PME produced a significantly lower end-point degree of methylesterification at pH 7.5 than at pH 4.5. Extensive de-esterification with TT-PME did not reduce the pectin molecular weight or z-average radius of gyration, as determined by HPSEC.
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Isolation, characterization, and pectin-modifying properties of a thermally tolerant pectin methylesterase from Citrus sinensis var. Valencia.
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Autor/in / Beteiligte Person: | Cameron, RG ; Savary, BJ ; Hotchkiss, AT ; Fishman, ML |
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Zeitschrift: | Journal of agricultural and food chemistry, Jg. 53 (2005-03-23), Heft 6, S. 2255-60 |
Veröffentlichung: | Washington, American Chemical Society., 2005 |
Medientyp: | academicJournal |
ISSN: | 0021-8561 (print) |
DOI: | 10.1021/jf040376m |
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