PURIFICATION AND PROPERTIES OF PECTIN METHYLESTERASE FROM MANDARINE ORANGE FRUIT

被引：49
|
作者：
RILLO, L
CASTALDO, D
GIOVANE, A
SERVILLO, L
BALESTRIERI, C
QUAGLIUOLO, L
机构：
[1] EXPTL STN FOOD PRESERVING IND PARMA,DEPT FRUIT JUICES & TOMATO PROD,VIA NAZL 121-123,I-84012 ANGRI,ITALY
[2] NAPLES UNIV,DEPT BIOCHEM & BIOPHYS,I-80138 NAPLES,ITALY
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 04期
关键词：
D O I：
10.1021/jf00016a012
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Pectin methylesterase has been purified to homogeneity from mandarin orange according to a technique which employs an affinity chromatography step on heparin-Sepharose. The purified enzyme has a molecular weight of 37 000 and consists of a single polypeptide chain. Its K(m) toward the citrus pectin is 0.84 mg/mL with a V(max) of 0.38-mu-mol of acid produced/min. The enzyme exhibits a pH optimum around 9, and 50% inactivation occurred in 1 min at 62-degrees-C. The protein is found to be glycosylated, and its amino acid composition has been reported.
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收藏
页码：591 / 593
页数：3
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