Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity

被引：14
作者：
Castro, SM
Van Loey, A
Saraiva, JA
Smout, C
Hendrickx, M
机构：
[1] Katholieke Univ Leuven, Fac Appl Biosci & Engn, Lab Food Technol, B-3001 Heverlee, Belgium
[2] Univ Aveiro, Dept Chem, P-3810193 Aveiro, Portugal
来源：
ENZYME AND MICROBIAL TECHNOLOGY | 2006年 / 38卷 / 06期
关键词：
green bell pepper; pectin methylesterase activity; thermal and high-pressure treatments; thermodynamic model;
D O I：
10.1016/j.enzmictec.2005.08.009
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 green bell peppers and purified by affinity chromatography. The optimal pectin and salt concentrations for the PME catalysed reaction were investigated. Purified pepper PME activity was studied during combined high-pressure/temperature treatments (18-65 degrees C, 0.1-600 MPa) in a model system of pectin at pH 5.6. The activity of purified pepper PME showed a maximum at 200 MPa. and 55 degrees C. A third-degree polynomial model (derived from a thermodynamic model) was successfully used to describe the heat-pressure dependence of the initial rates of purified pepper PME-catalyzed methanol formation. (c) 2005 Elsevier Inc. All rights reserved.
引用
收藏
页码：831 / 838
页数：8
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