Effect of temperature and high pressure on the activity and mode of action of fungal pectin methyl esterase.
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.
Duvetter
Thomas
T
Center for Food and Microbial Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Belgium.
Fraeye
Ilse
I
Sila
Daniel N
DN
Verlent
Isabel
I
Smout
Chantal
C
Clynen
Elke
E
Schoofs
Liliane
L
Schols
Henk
H
Hendrickx
Marc
M
Van Loey
Ann
A
D001230:Aspergillus / Q000201:enzymology*; D001709:Biotechnology / Q000379:methods*; D002265:Carboxylic Ester Hydrolases / Q000737:chemistry*; D002384:Catalysis; D002851:Chromatography, High Pressure Liquid; D006863:Hydrogen-Ion Concentration; D007716:Kluyveromyces / Q000378:metabolism; D000432:Methanol / Q000737:chemistry; D011312:Pressure; D011994:Recombinant Proteins / Q000737:chemistry; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; D013696:Temperature
D011994:Recombinant Proteins; D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase; D000432:Methanol