The contribution of ionic interactions to the conformational stability and function of polygalacturonase from A. niger

Applicability of enzymatic extracts obtained by solid state fermentation on grape pomace and orange peels mixtures in must clarification

“…However, in these conditions the enzymes retained a residual activity of 50% and 97%, respectively. These results are in agreement with the effect described by Jyothi et al (2005). At high pH values, alterations can be produced in secondary and tertiary protein structures.…”

Pulsed light inactivation of polygalacturonase

“…The decrease in fluorescence with the progress of the PL treatment is consistent with the progressive unfolding of the enzyme, which exposes tryptophan residues to a hydrophilic environment where their quantum yield is lower. A similar result has been found for the inactivation of PG by ultrasound (Ma et al, 2015) and by changing the pH from its optimum pH (4.3) to 7.0 (Jyothi, Singh, & Appu Rao, 2005). A reduction of fluorescence intensity upon PL treatment has also been reported for β-lactoglobulin, sodium caseinate, α-lactalbumin (Elmnasser et al, 2008), and PPO (Pellicer et al, 2018).…”

Conformation of Napin (Brassica juncea) in Salts and Monohydric Alcohols: Contribution of Electrostatic and Hydrophobic Interactions

“…A broad pI kit (3.5-9.3) was used as standard. Protein (3 mg/mL) and markers were loaded directly onto the gel with sample application pieces (16).…”