Premium
Partial Purification and Thermal Characterization of Pectinmethylesterase from Red Grapefruit Finisher Pulp
Author(s) -
CAMERON RANDALL G.,
GROHMANN KAREL
Publication year - 1995
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.1365-2621.1995.tb06238.x
Subject(s) - chemistry , chromatography , pectin , size exclusion chromatography , pulp (tooth) , sephadex , incubation , sodium , elution , orange (colour) , sepharose , grapefruit juice , food science , biochemistry , enzyme , organic chemistry , medicine , pathology , pharmacokinetics
Four forms of pectinmethylesterase have been partially purified from red grapefruit finisher pulp by chromatography on Heparin‐Sepharose CL‐6B. Three forms bound to the heparin‐sepharose and could be eluted with a sodium chloride gradient. One form (RGPME3) exhibited high thermal stability retaining 66.7% relative activity after 2 min incubation in an 80°C water bath, and 45.2% of its relative activity after 60 set incubation in a 95°C water bath. RGPME3 had a K m of 0.106 mg * mL −1 citrus pectin and a pH optimum between 6 and 7. The most abundant form (RGPMEZ) had a K m of 0.079 mg * mL −1 citrus pectin. Denaturing electrophoresis and gel filtration chromatography suggested molecular weights between 20 and 40 kDa for the various forms.