Strawberry pectin methylesterase (PME): purification, characterization, thermal and high-pressure inactivation.
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.
Ly-Nguyen
Binh
B
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.
Van Loey
Ann M
AM
Fachin
Diana
D
Verlent
Isabel
I
Duvetter
Thomas
T
Vu
Son T
ST
Smout
Chantal
C
Hendrickx
Marc E
ME
D002265:Carboxylic Ester Hydrolases / Q000737:chemistry* / Q000302:isolation & purification; D002846:Chromatography, Affinity; D004795:Enzyme Stability; D031985:Fragaria / Q000201:enzymology; D007700:Kinetics; D011312:Pressure; D011489:Protein Denaturation; D013696:Temperature
D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase