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http://hdl.handle.net/10773/6973
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DC Field | Value | Language |
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dc.contributor.author | Castro, Sónia Marília | pt |
dc.contributor.author | Van Loey, Ann | pt |
dc.contributor.author | Saraiva, Jorge Alexandre | pt |
dc.contributor.author | Smout, Chantal | pt |
dc.contributor.author | Hendrickx, Marc | pt |
dc.date.accessioned | 2012-02-28T11:03:16Z | - |
dc.date.available | 2012-02-28T11:03:16Z | - |
dc.date.issued | 2004 | - |
dc.identifier.issn | 0021-8561 | pt |
dc.identifier.uri | http://hdl.handle.net/10773/6973 | - |
dc.description.abstract | Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified by affinity chromatography on a CNBr-Sepharose-PMEI column. A single protein peak with pectin methylesterase activity was observed. For the pepper PME, a biochemical characterization in terms of molar mass (MM), isoelectric points (pI), and kinetic parameters for activity and thermostability was performed. The optimum pH for PME activity at 22 °C was 7.5, and its optimum temperature at neutral pH was between 52.5 and 55.0 °C. The purified pepper PME required the presence of 0.13 M NaCl for optimum activity. Isothermal inactivation of purified pepper PME in 20 mM Tris buffer (pH 7.5) could be described by a fractional conversion model for lower temperatures (55?57 °C) and a biphasic model for higher temperatures (58?70 °C). The enzyme showed a stable behavior toward high-pressure/temperature treatments. Keywords: Capsicum annuum; pepper; pectin methylesterase; purification; characterization; thermal and high-pressure stability | pt |
dc.language.iso | eng | pt |
dc.publisher | American Chemical Society | pt |
dc.relation | FCT (Grant BD/6642/2001) | pt |
dc.relation | Fund for Scientific researchsFlanders | pt |
dc.relation | Katholieke Universiteit Leuven research council | pt |
dc.rights | openAccess | por |
dc.subject | Capsicum annuum | pt |
dc.subject | pepper | pt |
dc.subject | pectin methylesterase | pt |
dc.subject | purification | pt |
dc.subject | characterization | pt |
dc.subject | thermal | pt |
dc.title | Activity and Process Stability of Purified Green Pepper (Capsicum annuum) Pectin Methylesterase | pt |
dc.type | article | pt |
dc.peerreviewed | yes | pt |
ua.distribution | international | pt |
degois.publication.firstPage | 5724 | pt |
degois.publication.issue | 18 | pt |
degois.publication.issue | 18 | |
degois.publication.lastPage | 5729 | pt |
degois.publication.title | Journal of Agricultural and Food Chemistry | pt |
degois.publication.volume | 52 | pt |
dc.identifier.doi | 10.1021/jf0352071 | * |
Appears in Collections: | QOPNA - Artigos |
Files in This Item:
File | Description | Size | Format | |
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P11_JAFC_PME activity.pdf | 119.44 kB | Adobe PDF | View/Open |
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