کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4908964 | 1427096 | 2017 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Enhancing the activity of pectinase using pulsed electric field (PEF) treatment
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Pectinase is commercially important in the fruit processing and fiber degumming industries. Emerging technologies that improve its stability and activity could have potential in improving its commercial value further. The effects of pulsed electric field (PEF) treatment on the enzymatic activity, kinetics and conformational structure of pectinase were evaluated. Maximum activity was obtained at 12 kV/cm and a flow velocity of 80 mL/min, and was 21.89 ± 1.67% higher than the untreated enzyme. This enhancing effect could be maintained for 19 h when the treated enzyme was stored at 4 °C. PEF treatment increased the enzyme kinetic constants Vmax, kcat, t1/2, ÎG, and decreased Km, k, Ea, ÎH, and ÎS, indicating improved affinity between enzyme and substrate and enhanced catalytic efficiency. PEF treatment did not alter the polypeptide composition of the pectinase molecules, but induced the transfer of the tryptophan micro-environment from the polar surface to the hydrophobic interior, with a 10.28% increase in α-helices and a 17.80% reduction in random coils.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 205, July 2017, Pages 56-63
Journal: Journal of Food Engineering - Volume 205, July 2017, Pages 56-63
نویسندگان
Fusheng Zhang, Meiling Tian, Muying Du, Ting Fang,