Partial purification, heat stability and kinetic characterization of the pectinmethylesterase from Brazilian guava, Paluma cultivars
Nenhuma Miniatura disponível
Data
2006-03-01
Autores
Leite, KMDC
Tadiotti, A. C.
Baldochi, D.
Oliveira, OMMF
Título da Revista
ISSN da Revista
Título de Volume
Editor
Elsevier B.V.
Resumo
Pectinmethylesterase (PME) was extracted from guava fruit (Psidium guajava L.), cultivar Paluma, by 70% ammonium sulphate saturation and partially purified by gel filtration on Sephadex G100. Gel filtration showed PME isoenzymes with different values of molecular mass. Two samples were examined: concPME (70% saturation by ammonium sulphate) and Iso4 PME (one of the isoforms from gel filtration with the greatest specific activity). Optimum pH of the enzyme (for both samples) was 8.5 and optimum temperature ranged from 75 and 85 degrees C. The optimum sodium chloride concentration was 0.15 M. The K-M and V-max ranged from 0.32 to 0.23 mg m1(-1) and 244 to 53.2 mu mol/min, respectively, for concPME and Iso4PME. The activation energies (E-a) were 64.5 and 103 kJ/mol, respectively, for concPME and Iso4PME. Guava PME, cv Paluma, is a very thermostable enzyme, showing great heat stability at all temperatures studied. (c) 2005 Elsevier Ltd. All rights reserved.
Descrição
Palavras-chave
pectinmethylesterase, isoenzymes, heat stability, guava fruit
Como citar
Food Chemistry. Oxford: Elsevier B.V., v. 94, n. 4, p. 565-572, 2006.