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Solubilization of Cell Wall Bound, Thermostable Pectinesterase from Valencia Orange
Author(s) -
WICKER L.,
VASSALLO M.R.,
ECHEVERRIA E.J.
Publication year - 1988
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.1365-2621.1988.tb13555.x
Subject(s) - pectinesterase , chemistry , solubilization , chromatography , isoelectric focusing , pectinase , cellulase , biochemistry , gel electrophoresis , polyacrylamide gel electrophoresis , degradation (telecommunications) , enzyme , telecommunications , computer science
ABSTRACT Complete solubilization of citrus pectinesterase is not effected by alkaline salt buffers but is partially enhanced after degradation of the cell wall by pectinase and cellulase. After heating at 70°C for 2 min, the pectinesterase fractions solubilized after enzymatic cell wall degradation possessed three times the residual activity of the pectinesterase fractions solubilized by alkaline salt buffer. Isoelectric focusing prints of pectinesterase activity and SDS polyacrylamide gel electrophoresis suggest increased solubilization of a heat stable pectinesterase isozyme after cell wall degradation.