温度和高压对真菌果胶甲基酯酶活性及作用方式的影响

Effect of temperature and high pressure on the activity and mode of action of fungal pectin methyl esterase.

作者信息

Duvetter Thomas, Fraeye Ilse, Sila Daniel N, Verlent Isabel, Smout Chantal, Clynen Elke, Schoofs Liliane, Schols Henk, Hendrickx Marc, Van Loey Ann

机构信息

Center for Food and Microbial Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Belgium.

出版信息

Biotechnol Prog. 2006 Sep-Oct;22(5):1313-20. doi: 10.1021/bp060079x.

DOI:10.1021/bp060079x

Abstract

Pectin was de-esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME) during isothermal-isobaric treatments. By measuring the release of methanol as a function of treatment time, the rate of enzymatic pectin conversion was determined. Elevated temperature and pressure were found to stimulate PME activity. The highest rate of PME-catalyzed pectin de-esterification was obtained when combining pressures in the range 200-300 MPa with temperatures in the range 50-55 degrees C. The mode of pectin de-esterification was investigated by characterizing the pectin reaction products by enzymatic fingerprinting. No significant effect of increasing pressure (300 MPa) and/or temperature (50 degrees C) on the mode of pectin conversion was detected.

摘要

在等压等温处理过程中，用纯化的重组棘孢曲霉果胶甲酯酶（PME）对果胶进行脱酯处理。通过测量甲醇释放量随处理时间的变化，确定了酶促果胶转化的速率。发现升高温度和压力可刺激PME活性。当压力在200 - 300 MPa范围内与温度在50 - 55℃范围内结合时，可获得PME催化果胶脱酯的最高速率。通过酶指纹图谱对果胶反应产物进行表征，研究了果胶脱酯模式。未检测到压力增加（300 MPa）和/或温度升高（50℃）对果胶转化模式有显著影响。

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