Purification and properties of pectinesterase from papaya

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorLourenco, Euclides J.-
Autor(es): dc.creatorCatutani, Adelaide T.-
Data de aceite: dc.date.accessioned2025-08-21T19:44:08Z-
Data de disponibilização: dc.date.available2025-08-21T19:44:08Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued1984-01-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1002/jsfa.2740351011-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/223808-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/223808-
Descrição: dc.descriptionPectinesterase (PE) was partially purified from papaya pulp, and its biochemical properties were studied. The enzyme was eluted in a single peak after DEAE‐cellulose and Sephadex G‐100 chromatography. The PE had a molecular weight of 53000 and showed an optimum pH of 8.0. Its activity was dependent on an NaCl concentration of 0.2M. The enzyme was heat stable: approximately 80% of the original activity remained after 60 min of heating at 50°C but completely inactivated by incubation at 80°C for 1 min. The activity was linear with time and protein concentration. The maximum reaction in 3 min was found at 60°C and the initial rate increased 9‐fold from 20 to 60°C. The estimated Km was 0.12g litre−1 with citrus pectin as the substrate. The kinetic study revealed that polygalactur‐onic acid is a competitive inhibitor, and a Ki value of 0.07 g litre−1 was determined. On the basis of this study, papaya PE properties resembled those of pectinesterase from other sources. Copyright © 1984 John Wiley & Sons, Ltd-
Descrição: dc.descriptionDepartmento de Alimentos e Nutricao FCF UNESP, Araraquara-
Descrição: dc.descriptionDepartmento de Alimentos e Nutricao FCF UNESP, Araraquara-
Formato: dc.format1120-1127-
Idioma: dc.languageen-
Relação: dc.relationJournal of the Science of Food and Agriculture-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectbiochemical properties-
Palavras-chave: dc.subjectCarica papaya-
Palavras-chave: dc.subjectenzyme purification-
Palavras-chave: dc.subjectpectinesterase-
Título: dc.titlePurification and properties of pectinesterase from papaya-
Tipo de arquivo: dc.typelivro digital-
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