Purification and Characterization of Chinese Cabbage Pectinesterase

배추 펙틴에스테라제의 정제 및 특성

  • Ko, Young-Hwan (Department of Food Science and Technology, Seoul National University) ;
  • Park, Kwan-Hwa (Department of Food Science and Technology, Seoul National University)
  • 고영환 (서울대학교 농과대학 식품공학과) ;
  • 박관화 (서울대학교 농과대학 식품공학과)
  • Published : 1984.06.30

Abstract

Two fractions of pectinesterase from Chinese cabbage were isolated by ammonium sulfate fractionation, ion exchange chromatography on DEAE-cellulose and Sephadex G-150 gel filtration. The fraction F-A and F-B were purified approximately 340- and 10-fold. The similar salt effects and pH optima (pH 7.5-8.0) were obtained for the two pectinesterase fractions. The maximum activity of both two. fractions were obtained at 20-50mM of divalent rations and at 250mM of monovalent rations. The apparent Michaelis constant of the F-A was 0.01% for citrus pectin. The temperature optima for F-A and F-B were $48^{\circ}$ and $55^{\circ}C$, respectively and both fractions were stable in the region of pH 5.0-8.0 at room temperature. The thermal inactivation of the two fractions followed the first order reaction kinetics. From D and Z-values obtained the thermal resistance of the two fractions were characterized.

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