title: Large-scale single step partial purification of potato pectin methylesterase that enables the use in major food applications.
abstract: Pectin methylesterase was extracted from potato tubers and partially purified in a single chromatographic step at large industrial scale. The preparation obtained in this way matched the temperature and pH profile of the species reported earlier by Puri et al. (Food Chemistry 8:203-213, 1982) and was enriched 23 times relative to the original potato tubers on a dry matter basis. Potato PME induced gel formation in calcium pectate across a broad pH range and should be suitable for application in the food industry. The procedure presented here represents a sustainable way to recover enzymes from vegetable juices.
authors.affiliation: AVEBEweg 1, 9607 PT, Foxhol, The Netherlands, Robin.spelbrink@avebe.com.
authors.forename: Robin Eric Jacobus
authors.initials: RE
authors.lastname: Spelbrink
authors.forename: Marco Luigi Federico
authors.initials: ML
authors.lastname: Giuseppin
mesh_terms: D002265:Carboxylic Ester Hydrolases / Q000737:chemistry* / Q000302:isolation & purification*; D004789:Enzyme Activation; D004795:Enzyme Stability; D005503:Food Additives / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005782:Gels / Q000737:chemistry; D010368:Pectins / Q000737:chemistry*; D035281:Plant Tubers / Q000201:enzymology*; D011198:Solanum tuberosum / Q000201:enzymology*
chemical_list: D005503:Food Additives; D005782:Gels; D010368:Pectins; D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase