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Classification of Some Esterases of the Green Bean (Phaseolus vulgaris L.)
Author(s) -
PUTNAM TERYL B.,
MONTGOMERY M. W.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb10343.x
Subject(s) - chemistry , hydrolysis , phaseolus , esterase , triolein , sulfonate , arylesterase , lipase , sodium , phenol , chromatography , organic chemistry , biochemistry , enzyme , botany , biology , pon1 , gene , genotype
SUMMARY Aqueous extracts of green beans hydrolyzed the acetyl, propionyl, and n‐butyryl esters of glycerol, phenol, sodium 2‐naphthol‐6‐sulfonate and choline. Triolein and soluble long‐chain esters of sodium 2‐naphthol‐6‐sulfonate were not hydrolyzed. Optimum esterase activity occurred at pH 7.2. Three esterases were classified by studylng the effects of the organophosphorus compounds, diethyl p‐nitrophenyl thioposphate (parathion), tetraethyl pyrophosphate (TEPP) and diisopropyl phosphorofluoridate (DEP), on the hydrolysis of nine substrates, One esterase, resistant to organophosphorus compounds, was classified as an arylesterase (EC 3. 1. 1. 2). The two esterases inhibited by organophosphours compounds were classified as carboxylesterases (EC 3. 1. 1. 1).