Comparative Study of the Inactivation Kinetics of Pectinmethylesterase in Tomato Juice and Purified Form

Fachin, D.; Loey, Ann Van; Nguyen, Binh Ly; Verlent, I.; Indrawati, .; Hendrickx, Marc

doi:10.1021/bp0155080

Cited by 74 publications

(54 citation statements)

References 25 publications

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“…Fachin and co-workers 20 reported a temperature optimum for purified tomato pectinmethylesterase activity of 55 • C at pH 7.0, which was also obtained by Van den Broeck and co-workers 17 , who observed a broad temperature optimum (50-60 • C) at neutral pH. The influence of pH on purified tomato pectinmethylesterase activity was determined in the pH range 3-10 at 22 • C. Pectinmethylesterase activity is maximal at pH 8.0 (Fig 2), which is consistent with available literature data, 1,20,25,26 while almost no tomato pectinmethylesterase activity was observed at pH 4.4, the pH of tomato-based products. Since the activity of pectinmethylesterase may be increased by the addition of cations to the incubation mixture, 27,28 the optimal salt (NaCl) concentration for maximal pectinmethylesterase activity at pH 4.4 has been investigated.…”

Section: Results and Discussion Purification And Characterization Of supporting

confidence: 90%

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Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment

et al. 2004

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The enzymatic reaction of purified tomato pectinmethylesterase on pectin was investigated during a combined high pressure/temperature treatment (0.1-600 MPa/20-65 • C) at pH 8.0 and pH 4.4. The optimal temperature for tomato pectinmethylesterase activity at atmospheric pressure is situated around 45 • C at pH 8.0, and around 35 • C at pH 4.4. At both pH 8.0 and pH 4.4, the optimal temperature shifted to higher values at elevated pressure compared with atmospheric pressure. At both pH values, the catalytic activity of tomato pectinmethylesterase was higher at elevated pressure than at atmospheric pressure, creating possibilities for rheology improvements by pressure processing. Maximal tomato pectinmethylesterase activity in the pressure-temperature domain investigated was observed at 55 • C and 300 MPa for pH 8.0 and at 57 • C and 450 MPa for pH 4.4. However, under all pressure-temperature conditions tested the catalytic activity of tomato pectinmethylesterase at pH 4.4 was much lower than at pH 8.0. The chemical de-esterification of pectin at pH 8.0 was accelerated by increasing pressure and temperature, whereas no chemical deesterification of pectin was observed at pH 4.4. Keywords: tomatoes; pectinmethylesterase activity; thermal and high pressure processing NOTATION IEF isoelectric focusing MeOH methanol P pressure (MPa) PMEI pectinmethylesterase inhibitor SDS-PAGE sodium dodecyl sulfate-polyacrylamide gel electrophoresis t treatment time (min) T temperature ( • C) V 0 initial rate of enzymatic reaction (initial pectinmethylesterase activity) [µmol MeOH ml −1 (pectin solution) min −1 ] V 0 normalized V 0 for enzymatic conversions V * 0 initial rate of chemical reaction (rate of spontaneous saponification of pectin) [µmol MeOH ml −1 (pectin solution) min −1 ] INTRODUCTIONRheology/texture changes during processing of fruits and vegetables are closely related to changes in pectin,

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Section: Results and Discussion Purification And Characterization Of supporting

confidence: 90%

“…20 The purified tomato pectinmethylesterase was concentrated using Centricon Plus-20 (PL-10) (Millipore, Billerica, MA, USA) and stored at 4 • C.…”

Section: Purification Of Tomato Pectinmethylesterasementioning

confidence: 99%

Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment

et al. 2004

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“…Temperature and pH were kept constant, and the reaction was carefully controlled in terms of NaOH consumption to keep the pH constant. According to Fachin et al (2002), the PME activity is proportional to the rate of NaOH (∆V NaOH /∆t) and can be expressed in units, U, defined as micromoles of acid produced per minute. In this study, the unit used to express the PME activity was mmol acid produced per second.…”

Section: Pme Activity Through Naoh Volume Variationmentioning

confidence: 99%

Determination of pectin methylesterase activity in commercial pectinases and study of the inactivation kinetics through two potentiometric procedures

Gonzalez¹,

Rosso²

2011

Ciênc. Tecnol. Aliment.

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“…The enzyme was extracted 24,25 from the pellets using 0.2 mol L −1 Tris buffer, pH 8 with 1 mol L −1 NaCl for 2 h (1:2 w/v). The suspension was centrifuged at 10 000 × g for 1 h. The supernatant was subjected to ammonium sulfate precipitation.…”

Section: Extraction Of Apple Pectin Methylesterasementioning

confidence: 99%

Effect of calcium propionate on the microstructure and pectin methy‐ lesterase activity in the parenchyma of fresh‐cut Fuji apples

et al. 2006

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There is an increasing demand for fresh-cut fruits. One of the main problems with these products is their short shelf life. The use of additives such as calcium propionate may increase their shelf life, because calcium preserves the structural integrity of the cells and propionate acts as food preservative. This work analyses the microstructure of Fuji apple parenchyma treated with calcium propionate immediately after treatment and after storage for 1 and 2 weeks at 4• C by using light microscopy (LM) and low-temperature scanning electron microscopy (cryo-SEM). This work also studies the effects of treatment and storage time on the enzymatic activity of pectin methylesterase (PME) by measuring the amount of acid released per unit of time at pH 7 and at 63• C. The results show that calcium propionate treatment has consolidating and structuring effects on the parenchyma and partially minimises the degrading effects of fresh-cut apples. In addition, treatment with calcium propionate decreases the activity of the PME both in non-stored apples and in those stored for 1 and 2 weeks probably due to the inhibiting effect of propionate.

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Comparative Study of the Inactivation Kinetics of Pectinmethylesterase in Tomato Juice and Purified Form

Cited by 74 publications

References 25 publications

Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment

Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment

Determination of pectin methylesterase activity in commercial pectinases and study of the inactivation kinetics through two potentiometric procedures

Effect of calcium propionate on the microstructure and pectin methy‐ lesterase activity in the parenchyma of fresh‐cut Fuji apples

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