Alterations in the activity and structure of pectin methylesterase treated by high pressure carbon dioxide.
Identifieur interne : 001E63 ( Main/Merge ); précédent : 001E62; suivant : 001E64Alterations in the activity and structure of pectin methylesterase treated by high pressure carbon dioxide.
Auteurs : Linyan Zhou [République populaire de Chine] ; Jihong Wu ; Xiaosong Hu ; Xian Zhi ; Xiaojun LiaoSource :
- Journal of agricultural and food chemistry [ 1520-5118 ] ; 2009.
English descriptors
- KwdEn :
- MESH :
- chemical , antagonists & inhibitors : Carboxylic Ester Hydrolases, Plant Proteins.
- chemical , chemistry : Carboxylic Ester Hydrolases, Plant Proteins.
- chemical , pharmacology : Carbon Dioxide.
- enzymology : Citrus sinensis.
- Enzyme Stability, Pressure.
Abstract
The influence of high pressure carbon dioxide (HPCD) on the activity and structure of pectin methylesterase (PME) from orange was investigated. The pressures were 8-30 MPa, temperature 55 degrees C and time 10 min. HPCD caused significant inactivation on PME, the lowest residual activity was about 9.3% at 30 MPa. The SDS-PAGE electrophoretic behavior of HPCD-treated PME was not altered, while changes in the secondary and tertiary structures were found. The beta-structure fraction in the secondary structure decreased and the fluorescence intensity increased as HPCD pressures were elevated. After 7-day storage at 4 degrees C, no alteration of its activity and no reversion of its beta-structure fraction were observed, while its fluorescence intensity further decreased.
DOI: 10.1021/jf803501q
PubMed: 19256556
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pubmed:19256556Le document en format XML
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<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Engineering Research Center for Fruit & Vegetable Processing, Ministry of Education, Beijing 100083</wicri:regionArea>
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<author><name sortKey="Wu, Jihong" sort="Wu, Jihong" uniqKey="Wu J" first="Jihong" last="Wu">Jihong Wu</name>
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<author><name sortKey="Hu, Xiaosong" sort="Hu, Xiaosong" uniqKey="Hu X" first="Xiaosong" last="Hu">Xiaosong Hu</name>
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<author><name sortKey="Zhi, Xian" sort="Zhi, Xian" uniqKey="Zhi X" first="Xian" last="Zhi">Xian Zhi</name>
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<author><name sortKey="Liao, Xiaojun" sort="Liao, Xiaojun" uniqKey="Liao X" first="Xiaojun" last="Liao">Xiaojun Liao</name>
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<wicri:regionArea>College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Engineering Research Center for Fruit & Vegetable Processing, Ministry of Education, Beijing 100083</wicri:regionArea>
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<author><name sortKey="Wu, Jihong" sort="Wu, Jihong" uniqKey="Wu J" first="Jihong" last="Wu">Jihong Wu</name>
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<author><name sortKey="Hu, Xiaosong" sort="Hu, Xiaosong" uniqKey="Hu X" first="Xiaosong" last="Hu">Xiaosong Hu</name>
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<author><name sortKey="Zhi, Xian" sort="Zhi, Xian" uniqKey="Zhi X" first="Xian" last="Zhi">Xian Zhi</name>
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<author><name sortKey="Liao, Xiaojun" sort="Liao, Xiaojun" uniqKey="Liao X" first="Xiaojun" last="Liao">Xiaojun Liao</name>
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<series><title level="j">Journal of agricultural and food chemistry</title>
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<term>Carboxylic Ester Hydrolases (antagonists & inhibitors)</term>
<term>Carboxylic Ester Hydrolases (chemistry)</term>
<term>Citrus sinensis (enzymology)</term>
<term>Enzyme Stability</term>
<term>Plant Proteins (antagonists & inhibitors)</term>
<term>Plant Proteins (chemistry)</term>
<term>Pressure</term>
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<term>Plant Proteins</term>
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<keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Carboxylic Ester Hydrolases</term>
<term>Plant Proteins</term>
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<keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Carbon Dioxide</term>
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<keywords scheme="MESH" qualifier="enzymology" xml:lang="en"><term>Citrus sinensis</term>
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<front><div type="abstract" xml:lang="en">The influence of high pressure carbon dioxide (HPCD) on the activity and structure of pectin methylesterase (PME) from orange was investigated. The pressures were 8-30 MPa, temperature 55 degrees C and time 10 min. HPCD caused significant inactivation on PME, the lowest residual activity was about 9.3% at 30 MPa. The SDS-PAGE electrophoretic behavior of HPCD-treated PME was not altered, while changes in the secondary and tertiary structures were found. The beta-structure fraction in the secondary structure decreased and the fluorescence intensity increased as HPCD pressures were elevated. After 7-day storage at 4 degrees C, no alteration of its activity and no reversion of its beta-structure fraction were observed, while its fluorescence intensity further decreased.</div>
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