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KMID : 0380619840160020235
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 2 p.235 ~ p.241
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Purification and Characterization of Chinese Cabbage Pectinesterase
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Abstract
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Two fractions of pectinesterase from Chinese cabbage were isolated by ammonium sulfate fractionation, ion exchange chromatography on DEAE-cellulose and Sephadex G-150 gel filtration. The fraction F-A and F-B were purified approximately 340- and 10-fold. The similar salt effects and pH optima (pH 7.5-8.0) were obtained for the two pectinesterase fractions. The maximum activity of both two. fractions were obtained at 20-50mM of divalent rations and at 250mM of monovalent rations. The apparent Michaelis constant of the F-A was 0.01% for citrus pectin. The temperature optima for F-A and F-B were 48° and 55℃, respectively and both fractions were stable in the region of pH 5.0-8.0 at room temperature. The thermal inactivation of the twa fractions followed the first order reaction kinetics. From D and Z-values obtained the thermal resistance of the two fractions weze characterized.
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