Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Purification and Some Properties of Pectinesterase from Fruits of a Miniature-Fruited Red Type Tomato
Taeko INARIRyo YAMAGUCHIKoji KATOTokuo TAKEUCHI
著者情報
ジャーナル オープンアクセス

2000 年 6 巻 1 号 p. 54-58

詳細
抄録
A pectinesterase (E.C. 3.1.1.11, pectin pectylhydrolase) from the ripening stage of fruits of a miniature-fruited red type tomato (Mini-tomato) was purified 247 fold with yield of 26% by ammonium sulfate fractionation, affinity chromatography, and gel filtration. The molecular weight of the enzyme was found to be 15,000 by gel filtration and SDSPAGE. The optimum activity was at pH 7.0 and at 50°C. The enzyme was stable between pH 6 and 7 and at temperatures below 50°C. The Km value was estimated to be 0.48% for citrus pectin as the substrate. Chelating reagents were the effective inhibitors of the enzyme.
著者関連情報
© 2000 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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