کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1185829 | 963414 | 2009 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Extraction and characterisation of pectin methylesterase from black carrot (Daucus carota L.)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Extraction and characterisation of pectin methylesterase from black carrot (Daucus carota L.) Extraction and characterisation of pectin methylesterase from black carrot (Daucus carota L.)](/preview/png/1185829.png)
چکیده انگلیسی
This study was carried out to determine some of the biochemical properties of pectin methylesterase (PME) from black carrot. The enzyme showed very high activity in a broad pH range of 6.5–8.5, with the optimum pH occurring at 7.5. The optimum temperature for maximal PME activity was found to be 55 °C. NaCl enhanced PME activity, particularly at 0.2 M. Km and Vmax values for black carrot PME using apple pectin as substrate were found to be 2.14 mg/ml (r2 = 0.988) and 3.75 units/ml, respectively. The enzyme was stable between the temperatures of 30–50 °C/5 min whereas it lost nearly all of its activity at 70 °C/5 min. Ea and Z values were found to be 196.8 kJmol−1 (r2 = 0.996) and 2.16 °C (r2 = 0.995), respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 116, Issue 4, 15 October 2009, Pages 836–840
Journal: Food Chemistry - Volume 116, Issue 4, 15 October 2009, Pages 836–840
نویسندگان
M. Ümit Ünal, Ender Bellur,