当前位置：
X-MOL 学术
›
J. Food Biochem.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Extraction and characterization of pectin methylesterase from muskmelon biowaste for pectin remodeling.
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-06-01 , DOI: 10.1111/jfbc.13237 Hosamani Prabhudev 1 , A H Sneharani 1
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-06-01 , DOI: 10.1111/jfbc.13237 Hosamani Prabhudev 1 , A H Sneharani 1
Affiliation
|
Pectin methylesterase (PME) extracted from muskmelon was purified by anion exchange chromatography. The specific activity of purified enzyme was 152.01 U/mg and relative molecular weight was ~69,000 Da. Methylesterase was characterized for various physicochemical factors to designate its suitability in the food industry applications. The optimum temperature of the enzyme was 30°C and is thermally stable between the temperature ranges of 15–65°C with critical temperature for stability being >65°C. Thermal inactivation first order kinetics and thermodynamic parameters in temperature range (45–65°C) favors stability of PME and at 75°C complete inactivation of enzyme was observed indicating the unstable nature of enzyme over >65°C. Activation energy (Ea) and Z values of thermal inactivation were found to be 100.108 kJ/mol and 2.05°C, respectively. About 0.1 M NaCl is essential for enzyme to attain the maximum activity. The enzyme lost activity in presence of divalent calcium (Ca2+) and magnesium (Mg2+) ions.
中文翻译：
从甜瓜生物废料中提取和表征果胶甲基酯酶以进行果胶重塑。
从甜瓜中提取的果胶甲酯酶（PME）通过阴离子交换色谱法纯化。纯化后的酶的比活为152.01 U / mg，相对分子量为〜69,000 Da。对甲基酯酶的各种理化因素进行了表征，以表明其在食品工业中的适用性。酶的最佳温度为30°C，在15–65°C的温度范围内具有热稳定性，而对于稳定度而言，关键温度> 65°C。在温度范围（45–65°C）内，热失活一级动力学和热力学参数有利于PME的稳定性，在75°C时，酶完全失活，表明酶在> 65°C时不稳定。活化能（E a）和Z发现热失活的值分别为100.108 kJ / mol和2.05°C。约0.1 M NaCl对于酶获得最大活性至关重要。在二价钙（Ca 2+）和镁（Mg 2+）离子存在下，酶失去活性。
更新日期：2020-06-01
中文翻译：
从甜瓜生物废料中提取和表征果胶甲基酯酶以进行果胶重塑。
从甜瓜中提取的果胶甲酯酶（PME）通过阴离子交换色谱法纯化。纯化后的酶的比活为152.01 U / mg，相对分子量为〜69,000 Da。对甲基酯酶的各种理化因素进行了表征，以表明其在食品工业中的适用性。酶的最佳温度为30°C，在15–65°C的温度范围内具有热稳定性，而对于稳定度而言，关键温度> 65°C。在温度范围（45–65°C）内，热失活一级动力学和热力学参数有利于PME的稳定性，在75°C时，酶完全失活，表明酶在> 65°C时不稳定。活化能（E a）和Z发现热失活的值分别为100.108 kJ / mol和2.05°C。约0.1 M NaCl对于酶获得最大活性至关重要。在二价钙（Ca 2+）和镁（Mg 2+）离子存在下，酶失去活性。
京公网安备 11010802027423号