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Effect of Temperature and High Pressure on the Activity and Mode of Action of Fungal Pectin Methyl Esterase
Author(s) -
Duvetter Thomas,
Fraeye Ilse,
Sila Daniel N.,
Verlent Isabel,
Smout Chantal,
Clynen Elke,
Schoofs Liliane,
Schols Henk,
Hendrickx Marc,
Van Loey Ann
Publication year - 2006
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/bp060079x
Subject(s) - pectin , chemistry , pectin lyase , esterase , isothermal process , chromatography , methanol , enzyme , organic chemistry , pectinase , biochemistry , thermodynamics , physics
Pectin was de‐esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME) during isothermal‐isobaric treatments. By measuring the release of methanol as a function of treatment time, the rate of enzymatic pectin conversion was determined. Elevated temperature and pressure were found to stimulate PME activity. The highest rate of PME‐catalyzed pectin de‐esterification was obtained when combining pressures in the range 200–300 MPa with temperatures in the range 50–55 °C. The mode of pectin de‐esterification was investigated by characterizing the pectin reaction products by enzymatic fingerprinting. No significant effect of increasing pressure (300 MPa) and/or temperature (50 °C) on the mode of pectin conversion was detected.