草莓果胶甲酯酶（PME）：纯化、特性、热失活和高压失活

Strawberry pectin methylesterase (PME): purification, characterization, thermal and high-pressure inactivation.

作者信息

Ly-Nguyen Binh, Van Loey Ann M, Fachin Diana, Verlent Isabel, Duvetter Thomas, Vu Son T, Smout Chantal, Hendrickx Marc E

机构信息

Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.

出版信息

Biotechnol Prog. 2002 Nov-Dec;18(6):1447-50. doi: 10.1021/bp0256622.

DOI:10.1021/bp0256622

PMID:12467484

Abstract

Pectin methylesterase (PME) was extracted from strawberries (Fragaria ananassa, cv Elsanta) and purified by affinity chromatography on a CNBr-Sepharose 4B-PME-inhibitor column. A single protein and PME activity peak was obtained. A biochemical characterization in terms of molecular mass, pI, and kinetic parameters of strawberry PME was performed. In a second step, the thermal and high-pressure stability of the enzyme was studied. Isothermal and combined isothermal-isobaric inactivation of purified strawberry PME could be described by a fractional-conversion model. Purified strawberry PME is much more stable toward high-pressure treatments in comparison to those from oranges and bananas.

摘要

从草莓（凤梨草莓，品种Elsanta）中提取果胶甲酯酶（PME），并通过在溴化氰-琼脂糖4B-PME抑制剂柱上进行亲和色谱法进行纯化。获得了一个单一的蛋白质和PME活性峰。对草莓PME的分子量、等电点和动力学参数进行了生化表征。第二步，研究了该酶的热稳定性和高压稳定性。纯化的草莓PME的等温及等温-等压联合失活可用分数转化模型来描述。与橙子和香蕉中的PME相比，纯化的草莓PME对高压处理更稳定。