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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Extraction and characterization of pectin methylesterase from Alyanak apricot (<italic>Prunus armeniaca</italic> L)</title><author><name sortKey="Unal, M Mit" sort="Unal, M Mit" uniqKey="Unal M" first="M. Mit" last="Ünal">M. Mit Ünal</name><affiliation><nlm:aff id="Aff1">Department of Food Engineering, University of Cukurova, Faculty of Agriculture, Balcali, 01330 Adana, Turkey</nlm:aff></affiliation></author><author><name sortKey=" Ener, Aysun" sort=" Ener, Aysun" uniqKey=" Ener A" first="Aysun" last=" Ener">Aysun Ener</name><affiliation><nlm:aff id="Aff1">Department of Food Engineering, University of Cukurova, Faculty of Agriculture, Balcali, 01330 Adana, Turkey</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">25694739</idno><idno type="pmc">4325019</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325019</idno><idno type="RBID">PMC:4325019</idno><idno type="doi">10.1007/s13197-013-1099-3</idno><date when="2013">2013</date><idno type="wicri:Area/Pmc/Corpus">000509</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Extraction and characterization of pectin methylesterase from Alyanak apricot (<italic>Prunus armeniaca</italic> L)</title><author><name sortKey="Unal, M Mit" sort="Unal, M Mit" uniqKey="Unal M" first="M. Mit" last="Ünal">M. Mit Ünal</name><affiliation><nlm:aff id="Aff1">Department of Food Engineering, University of Cukurova, Faculty of Agriculture, Balcali, 01330 Adana, Turkey</nlm:aff></affiliation></author><author><name sortKey=" Ener, Aysun" sort=" Ener, Aysun" uniqKey=" Ener A" first="Aysun" last=" Ener">Aysun Ener</name><affiliation><nlm:aff id="Aff1">Department of Food Engineering, University of Cukurova, Faculty of Agriculture, Balcali, 01330 Adana, Turkey</nlm:aff></affiliation></author></analytic><series><title level="j">Journal of Food Science and Technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2013">2013</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>This study was carried out to determine some of the biochemical properties of pectin methylesterase (PME) from Alyanak apricot which is an important variety grown in Malatya region of Turkey. The enzyme had high activity in a pH range of 7.0–8.0 with the maximal activity occurring at pH 7.5. However, the enzyme activity at high and low pH values was very low. The optimum temperature for maximal PME activity was found to be 60 °C. The activity of PME has been enhanced by NaCl, particularly at 0.15 M. K<sub>m</sub> and V<sub>max</sub> values for Alyanak apricot PME using apple pectin as substrate were found to be 1.69 mg/mL (r<sup>2</sup> = 0.992) and 3.41 units/mL, respectively. The enzyme was stable at 30–45 °C/10 min whereas it lost nearly all of its activity at 80 °C/10 min. E<sub>a</sub> and Z values were found to be 206.1 kJ/mol (r<sup>2</sup> = 0.993) and 10.62 °C (r<sup>2</sup> = 0.992), respectively.</p></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id><journal-title-group><journal-title>Journal of Food Science and Technology</journal-title></journal-title-group><issn pub-type="ppub">0022-1155</issn><issn pub-type="epub">0975-8402</issn><publisher><publisher-name>Springer India</publisher-name><publisher-loc>India</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">25694739</article-id><article-id pub-id-type="pmc">4325019</article-id><article-id pub-id-type="publisher-id">1099</article-id><article-id pub-id-type="doi">10.1007/s13197-013-1099-3</article-id><article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject></subj-group></article-categories><title-group><article-title>Extraction and characterization of pectin methylesterase from Alyanak apricot (<italic>Prunus armeniaca</italic> L)</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Ünal</surname><given-names>M. Ümit</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author" corresp="yes"><name><surname>Şener</surname><given-names>Aysun</given-names></name><address><phone>+90-322-3386094</phone><fax>+90-322-3386614</fax><email>asener@cu.edu.tr</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><aff id="Aff1">Department of Food Engineering, University of Cukurova, Faculty of Agriculture, Balcali, 01330 Adana, Turkey</aff></contrib-group><pub-date pub-type="epub"><day>10</day><month>7</month><year>2013</year></pub-date><pub-date pub-type="ppub"><month>2</month><year>2015</year></pub-date><volume>52</volume><issue>2</issue><fpage>1194</fpage><lpage>1199</lpage><history><date date-type="rev-recd"><day>21</day><month>6</month><year>2013</year></date><date date-type="accepted"><day>1</day><month>7</month><year>2013</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2013</copyright-statement></permissions><abstract id="Abs1"><p>This study was carried out to determine some of the biochemical properties of pectin methylesterase (PME) from Alyanak apricot which is an important variety grown in Malatya region of Turkey. The enzyme had high activity in a pH range of 7.0–8.0 with the maximal activity occurring at pH 7.5. However, the enzyme activity at high and low pH values was very low. The optimum temperature for maximal PME activity was found to be 60 °C. The activity of PME has been enhanced by NaCl, particularly at 0.15 M. K<sub>m</sub> and V<sub>max</sub> values for Alyanak apricot PME using apple pectin as substrate were found to be 1.69 mg/mL (r<sup>2</sup> = 0.992) and 3.41 units/mL, respectively. The enzyme was stable at 30–45 °C/10 min whereas it lost nearly all of its activity at 80 °C/10 min. E<sub>a</sub> and Z values were found to be 206.1 kJ/mol (r<sup>2</sup> = 0.993) and 10.62 °C (r<sup>2</sup> = 0.992), respectively.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Apricot</kwd><kwd>Pectin methylesterase</kwd><kwd>Kinetics</kwd><kwd>Thermal inactivation kinetics</kwd><kwd>Heat stability</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2015</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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