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Strawberry Pectin Methylesterase (PME): Purification, Characterization, Thermal and High‐Pressure Inactivation
Author(s) -
LyNguyen Binh,
Van Loey Ann M.,
Fachin Diana,
Verlent Isabel,
Duvetter Thomas,
Vu Son T.,
Smout Chantal,
Hendrickx Marc E.
Publication year - 2002
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp0256622
Subject(s) - pectinesterase , pectin , chemistry , fragaria , chromatography , thermal stability , isobaric process , molecular mass , enzyme , isothermal process , pectinase , biochemistry , organic chemistry , botany , biology , physics , thermodynamics
Pectin methylesterase (PME) was extracted from strawberries ( Fragaria ananassa , cv Elsanta) and purified by affinity chromatography on a CNBr‐Sepharose 4B‐PME‐inhibitor column. A single protein and PME activity peak was obtained. A biochemical characterization in terms of molecular mass, pI, and kinetic parameters of strawberry PME was performed. In a second step, the thermal and high‐pressure stability of the enzyme was studied. Isothermal and combined isothermal‐isobaric inactivation of purified strawberry PME could be described by a fractional‐conversion model. Purified strawberry PME is much more stable toward high‐pressure treatments in comparison to those from oranges and bananas.