Partial purification and thermal characterization of pectinmethylesterase from red grapefruit finisher pulp
Four forms of pectinmethylesterase have been partially purified from red grapefruit finisher pulp by chromatography on Heparin-Sepharose CL6B. Three forms bound to the heparin-sepharose and could be eluted with a sodium chloride gradient. One form (RGPME3) exhibited high thermal stability retaining...
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| Veröffentlicht in: | Journal of food science 1995-07, Vol.60 (4), p.821-825 |
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| creator | CAMERON, RANDALL G. GROHMANN, KAREL |
| description | Four forms of pectinmethylesterase have been partially purified from red grapefruit finisher pulp by chromatography on Heparin-Sepharose CL6B. Three forms bound to the heparin-sepharose and could be eluted with a sodium chloride gradient. One form (RGPME3) exhibited high thermal stability retaining 66.7% relative activity after 2 min incubation in an 80 degrees C water bath, and 45.2% of its relative activity after 60 sec incubation in a 95 degrees C water bath. RGPME3 had a Km of 0.106 mg. mL-1 citrus pectin and a pH optimum between 6 and 7. The most abundant form (RGPME2) had a Km of 0.079 mg. mL-1 citrus pectin. Denaturing electrophoresis and gel filtration chromatography suggested molecular weights between 20 and 40 kDa for the various forms. |
| doi_str_mv | 10.1111/j.1365-2621.1995.tb06238.x |
| format | Article |
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Three forms bound to the heparin-sepharose and could be eluted with a sodium chloride gradient. One form (RGPME3) exhibited high thermal stability retaining 66.7% relative activity after 2 min incubation in an 80 degrees C water bath, and 45.2% of its relative activity after 60 sec incubation in a 95 degrees C water bath. RGPME3 had a Km of 0.106 mg. mL-1 citrus pectin and a pH optimum between 6 and 7. The most abundant form (RGPME2) had a Km of 0.079 mg. mL-1 citrus pectin. Denaturing electrophoresis and gel filtration chromatography suggested molecular weights between 20 and 40 kDa for the various forms.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1995.tb06238.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>actividad enzimatica ; activite enzymatique ; Biological and medical sciences ; calor ; chaleur ; chlorure de sodium ; chromatographie ; chromatography ; citrus ; cloruro sodico ; cromatografia ; electroforesis ; electrophorese ; electrophoresis ; enzymic activity ; Food industries ; Food science ; Fruit and vegetable industries ; fruit pulps ; Fruits ; Fundamental and applied biological sciences. Psychology ; glycosylation ; grapefruits ; heat ; isoenzimas ; isoenzyme ; isoenzymes ; isozymes ; pectinas ; pectine ; pectinesterasas ; pectinesterase ; pectinmethylesterase ; pectins ; pomelo ; propiedades termicas ; propriete thermique ; pulpas de frutas ; pulpe de fruit ; purificacion ; purification ; red grapefruit ; resistance a la temperature ; resistencia a la temperatura ; sodium chloride ; temperature resistance ; thermal properties ; toronja</subject><ispartof>Journal of food science, 1995-07, Vol.60 (4), p.821-825</ispartof><rights>1995 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jul 1995</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5021-9b594a16c0ad7ce594458365df14b1bf6ac0e6fd7273adcfd89b991b072b7b793</citedby><cites>FETCH-LOGICAL-c5021-9b594a16c0ad7ce594458365df14b1bf6ac0e6fd7273adcfd89b991b072b7b793</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1995.tb06238.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1995.tb06238.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3624829$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>CAMERON, RANDALL G.</creatorcontrib><creatorcontrib>GROHMANN, KAREL</creatorcontrib><creatorcontrib>Selskostopanska Akademiya, Sofia (Bulgaria)</creatorcontrib><creatorcontrib>USDA, Citrus and Subtropical Products Laboratory, Winter Haven, FL</creatorcontrib><title>Partial purification and thermal characterization of pectinmethylesterase from red grapefruit finisher pulp</title><title>Journal of food science</title><description>Four forms of pectinmethylesterase have been partially purified from red grapefruit finisher pulp by chromatography on Heparin-Sepharose CL6B. Three forms bound to the heparin-sepharose and could be eluted with a sodium chloride gradient. One form (RGPME3) exhibited high thermal stability retaining 66.7% relative activity after 2 min incubation in an 80 degrees C water bath, and 45.2% of its relative activity after 60 sec incubation in a 95 degrees C water bath. RGPME3 had a Km of 0.106 mg. mL-1 citrus pectin and a pH optimum between 6 and 7. The most abundant form (RGPME2) had a Km of 0.079 mg. mL-1 citrus pectin. Denaturing electrophoresis and gel filtration chromatography suggested molecular weights between 20 and 40 kDa for the various forms.</description><subject>actividad enzimatica</subject><subject>activite enzymatique</subject><subject>Biological and medical sciences</subject><subject>calor</subject><subject>chaleur</subject><subject>chlorure de sodium</subject><subject>chromatographie</subject><subject>chromatography</subject><subject>citrus</subject><subject>cloruro sodico</subject><subject>cromatografia</subject><subject>electroforesis</subject><subject>electrophorese</subject><subject>electrophoresis</subject><subject>enzymic activity</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fruit and vegetable industries</subject><subject>fruit pulps</subject><subject>Fruits</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glycosylation</subject><subject>grapefruits</subject><subject>heat</subject><subject>isoenzimas</subject><subject>isoenzyme</subject><subject>isoenzymes</subject><subject>isozymes</subject><subject>pectinas</subject><subject>pectine</subject><subject>pectinesterasas</subject><subject>pectinesterase</subject><subject>pectinmethylesterase</subject><subject>pectins</subject><subject>pomelo</subject><subject>propiedades termicas</subject><subject>propriete thermique</subject><subject>pulpas de frutas</subject><subject>pulpe de fruit</subject><subject>purificacion</subject><subject>purification</subject><subject>red grapefruit</subject><subject>resistance a la temperature</subject><subject>resistencia a la temperatura</subject><subject>sodium chloride</subject><subject>temperature resistance</subject><subject>thermal properties</subject><subject>toronja</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNqVkFFv0zAUhS3EJMq2v4CiidcEXzuxE14QKnRjmgaom3i0bhx7dZcmwU5Fy6_HUaq94xfr6hx_5_oQcgU0g3g-bDPgokiZYJBBVRXZWFPBeJkdXpEFyIKmvMzhNVlQylgKkMs35G0IWzrNXCzI8w_0o8M2GfbeWadxdH2XYNck48b4XRT0Bj3q0Xj3dxZ7mwxGj67bmXFzbE2IGgaTWN_vEm-a5MnjYKzfuzGxrnMhgiK-HS7ImcU2mMvTfU4eV18fljfp3ffrb8vPd6kuKIO0qosqRxCaYiO1iUNelPGXjYW8htoK1NQI20gmOTbaNmVVVxXUVLJa1rLi5-Rq5g6-_72P-6ltv_ddjFQQYZCXnEfTx9mkfR-CN1YN3u3QHxVQNXWrtmrqVk3dqqlbdepWHeLj96cEDBpb67HTLrwQuGB5yaZFPs22P641x_8IULerL-uSQSSkM8HFlg8vBPTPSkguC_Xr_lrdrO7L9c_btVpG_7vZb7FX-OTjUo_ryBaUipwXjP8DouapPw</recordid><startdate>199507</startdate><enddate>199507</enddate><creator>CAMERON, RANDALL G.</creator><creator>GROHMANN, KAREL</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199507</creationdate><title>Partial purification and thermal characterization of pectinmethylesterase from red grapefruit finisher pulp</title><author>CAMERON, RANDALL G. ; GROHMANN, KAREL</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5021-9b594a16c0ad7ce594458365df14b1bf6ac0e6fd7273adcfd89b991b072b7b793</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>actividad enzimatica</topic><topic>activite enzymatique</topic><topic>Biological and medical sciences</topic><topic>calor</topic><topic>chaleur</topic><topic>chlorure de sodium</topic><topic>chromatographie</topic><topic>chromatography</topic><topic>citrus</topic><topic>cloruro sodico</topic><topic>cromatografia</topic><topic>electroforesis</topic><topic>electrophorese</topic><topic>electrophoresis</topic><topic>enzymic activity</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fruit and vegetable industries</topic><topic>fruit pulps</topic><topic>Fruits</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glycosylation</topic><topic>grapefruits</topic><topic>heat</topic><topic>isoenzimas</topic><topic>isoenzyme</topic><topic>isoenzymes</topic><topic>isozymes</topic><topic>pectinas</topic><topic>pectine</topic><topic>pectinesterasas</topic><topic>pectinesterase</topic><topic>pectinmethylesterase</topic><topic>pectins</topic><topic>pomelo</topic><topic>propiedades termicas</topic><topic>propriete thermique</topic><topic>pulpas de frutas</topic><topic>pulpe de fruit</topic><topic>purificacion</topic><topic>purification</topic><topic>red grapefruit</topic><topic>resistance a la temperature</topic><topic>resistencia a la temperatura</topic><topic>sodium chloride</topic><topic>temperature resistance</topic><topic>thermal properties</topic><topic>toronja</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>CAMERON, RANDALL G.</creatorcontrib><creatorcontrib>GROHMANN, KAREL</creatorcontrib><creatorcontrib>Selskostopanska Akademiya, Sofia (Bulgaria)</creatorcontrib><creatorcontrib>USDA, Citrus and Subtropical Products Laboratory, Winter Haven, FL</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>CAMERON, RANDALL G.</au><au>GROHMANN, KAREL</au><aucorp>Selskostopanska Akademiya, Sofia (Bulgaria)</aucorp><aucorp>USDA, Citrus and Subtropical Products Laboratory, Winter Haven, FL</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Partial purification and thermal characterization of pectinmethylesterase from red grapefruit finisher pulp</atitle><jtitle>Journal of food science</jtitle><date>1995-07</date><risdate>1995</risdate><volume>60</volume><issue>4</issue><spage>821</spage><epage>825</epage><pages>821-825</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Four forms of pectinmethylesterase have been partially purified from red grapefruit finisher pulp by chromatography on Heparin-Sepharose CL6B. Three forms bound to the heparin-sepharose and could be eluted with a sodium chloride gradient. One form (RGPME3) exhibited high thermal stability retaining 66.7% relative activity after 2 min incubation in an 80 degrees C water bath, and 45.2% of its relative activity after 60 sec incubation in a 95 degrees C water bath. RGPME3 had a Km of 0.106 mg. mL-1 citrus pectin and a pH optimum between 6 and 7. The most abundant form (RGPME2) had a Km of 0.079 mg. mL-1 citrus pectin. Denaturing electrophoresis and gel filtration chromatography suggested molecular weights between 20 and 40 kDa for the various forms.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1995.tb06238.x</doi><tpages>5</tpages></addata></record> |
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| subjects | actividad enzimatica activite enzymatique Biological and medical sciences calor chaleur chlorure de sodium chromatographie chromatography citrus cloruro sodico cromatografia electroforesis electrophorese electrophoresis enzymic activity Food industries Food science Fruit and vegetable industries fruit pulps Fruits Fundamental and applied biological sciences. Psychology glycosylation grapefruits heat isoenzimas isoenzyme isoenzymes isozymes pectinas pectine pectinesterasas pectinesterase pectinmethylesterase pectins pomelo propiedades termicas propriete thermique pulpas de frutas pulpe de fruit purificacion purification red grapefruit resistance a la temperature resistencia a la temperatura sodium chloride temperature resistance thermal properties toronja |
| title | Partial purification and thermal characterization of pectinmethylesterase from red grapefruit finisher pulp |
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