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Extraction and characterization of pectin methylesterase from muskmelon biowaste for pectin remodeling
Author(s) -
Prabhudev Hosamani,
Sneharani A. H.
Publication year - 2020
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.13237
Subject(s) - pectin , extraction (chemistry) , chemistry , food science , chromatography
Pectin methylesterase (PME) extracted from muskmelon was purified by anion exchange chromatography. The specific activity of purified enzyme was 152.01 U/mg and relative molecular weight was ~69,000 Da. Methylesterase was characterized for various physicochemical factors to designate its suitability in the food industry applications. The optimum temperature of the enzyme was 30°C and is thermally stable between the temperature ranges of 15–65°C with critical temperature for stability being >65°C. Thermal inactivation first order kinetics and thermodynamic parameters in temperature range (45–65°C) favors stability of PME and at 75°C complete inactivation of enzyme was observed indicating the unstable nature of enzyme over >65°C. Activation energy ( E a ) and Z values of thermal inactivation were found to be 100.108 kJ/mol and 2.05°C, respectively. About 0.1 M NaCl is essential for enzyme to attain the maximum activity. The enzyme lost activity in presence of divalent calcium (Ca 2+ ) and magnesium (Mg 2+ ) ions. Practical applications Pectin methylesterase ( EC3.1.1.11 ) are an important class of enzymes expressed in plants and microbes and they bring about the de‐methylesterification on pectin substrate. Up to ~13% degree of esterification of pectin was observed with muskmelon PME enzyme treatment. The de‐methylesterified pectin thus prepared was subjected for gelation in presence of Ca 2+ ions and above 0.5% of demethylesterified pectin stable calcium pectate gels were produced. The study demonstrates the suitability of muskmelon PME extracted from biowaste in food applications with good gelling property.