title: Change in particle size of pectin reacted with pectinesterase isozymes from pea (Pisum sativum L.) sprout.
abstract: Four pectinesterase (PE) isozymes were isolated by CM-Sepharose CL-6B chromatography from etiolated pea (Pisum sativum L.) sprouts and then reacted with citrus pectin (degree of esterification = 68%, 30-100 kDa) to observe the change in pectin particle size using a laser particle size analyzer. After incubation of a pectin-PE mixture (pH 6.5) at 30 degrees C for 4 h, PE 1 was observed to catalyze the transacylation reaction most remarkably, increasing the particle size from approximately 50-70 to approximately 250-350 nm, followed by PE 3, PE 2, and PE 4.
authors.affiliation: Department of Food and Beverage Management, National Kaohsiung Hospitality College, Kaohsiung 800, Taiwan.
authors.forename: C M
authors.initials: CM
authors.lastname: Jiang
authors.forename: M C
authors.initials: MC
authors.lastname: Wu
authors.forename: W H
authors.initials: WH
authors.lastname: Chang
authors.forename: H M
authors.initials: HM
authors.lastname: Chang
mesh_terms: D002265:Carboxylic Ester Hydrolases / Q000378:metabolism*; D007527:Isoenzymes; D008027:Light; D010316:Particle Size; D018532:Pisum sativum / Q000201:enzymology*; D010368:Pectins / Q000737:chemistry*; D012542:Scattering, Radiation
chemical_list: D007527:Isoenzymes; D010368:Pectins; D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase