Ly-Nguyen Binh, Van Loey Ann M, Smout Chantal, Verlent Isabel, Duvetter Thomas, Hendrickx Marc E
Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Applied Bioscience and Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
J Agric Food Chem. 2004 Dec 29;52(26):8144-50. doi: 10.1021/jf048954m.
A proteinaceous pectin methylesterase inhibitor (PMEI) was isolated from kiwi fruit (Actinidia chinensiscv. Hayward) and purified by affinity chromatography on a cyanogen bromide (CNBr) Sepharose 4B-orange PME column. The optimal pH of banana PME activity was 7.0, whereas that for carrot and strawberry PME activity was 9.0. The optimal pH for the binding between kiwi fruit PMEI and these PMEs was 7.0. The kiwi fruit PMEI has a different affinity for PME depending on the plant source. The inhibition kinetics of kiwi fruit PMEI to banana and strawberry PME followed a noncompetitive type, whereas that to carrot PME followed a competitive type. The kiwi fruit PMEI was mixed with banana, carrot, and strawberry PME to obtain PMEI-PME complexes, which were then subjected to thermal (40-80 degrees C, atmospheric pressure) or high-pressure (10 degrees C, 100-600 MPa) treatment. Experimental data showed that the PMEI-PME complexes were easily dissociated by both thermal and high-pressure treatments.
从猕猴桃（中华猕猴桃品种海沃德）中分离出一种蛋白质类果胶甲酯酶抑制剂（PMEI），并通过在溴化氰（CNBr）琼脂糖4B-橙色果胶甲酯酶柱上进行亲和层析进行纯化。香蕉果胶甲酯酶活性的最适pH值为7.0，而胡萝卜和草莓果胶甲酯酶活性的最适pH值为9.0。猕猴桃PMEI与这些果胶甲酯酶结合的最适pH值为7.0。猕猴桃PMEI对果胶甲酯酶的亲和力因植物来源而异。猕猴桃PMEI对香蕉和草莓果胶甲酯酶的抑制动力学遵循非竞争性类型，而对胡萝卜果胶甲酯酶的抑制动力学遵循竞争性类型。将猕猴桃PMEI与香蕉、胡萝卜和草莓果胶甲酯酶混合以获得PMEI-果胶甲酯酶复合物，然后对其进行热（40-80摄氏度，常压）或高压（10摄氏度，100-600兆帕）处理。实验数据表明，PMEI-果胶甲酯酶复合物很容易通过热和高压处理解离。
