Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4908964 | Journal of Food Engineering | 2017 | 8 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Fusheng Zhang, Meiling Tian, Muying Du, Ting Fang,