Mode of De-esterification of Alkaline and Acidic Pectin Methyl Esterases at Different pH Conditions

Highly esterified citrus pectin was de-esterified at pH 4.5 and 8.0 by a fungal pectin methyl esterase (PME) that was shown to have an acidic isoelectric pH (pI) and an acidic pH optimum and by a plant PME that was characterized by an alkaline pI and an alkaline pH optimum. Interchain and intrachain...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2006-10, Vol.54 (20), p.7825-7831
Hauptverfasser:	Duvetter, Thomas, Fraeye, Ilse, Sila, Daniel N, Verlent, Isabel, Smout, Chantal, Hendrickx, Marc, Van Loey, Ann
Format:	Artikel
Sprache:	eng
Schlagworte:	acidic pectinesterase alkaline pectinesterase Aspergillus - enzymology Aspergillus aculeatus Biological and medical sciences Carboxylic Ester Hydrolases - isolation & purification Carboxylic Ester Hydrolases - metabolism Citrus - chemistry enzyme activity Esterification Food additives Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Hydrogen-Ion Concentration Lycopersicon esculentum - enzymology pectin de-esterification pectinesterase pectins Pectins - metabolism Recombinant Proteins - metabolism Solanum lycopersicum var. lycopersicum
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