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KMID : 0613820060160040653
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Journal of Life Science
2006 Volume.16 No. 4 p.653 ~ p.658
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Characterization of an Apple Polygalacturonase-inhibiting Protein (PGIP) from Apple Fruits
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Lee Dong-Hoon
Kang Sang-Gu
Kang In-Kyu
Lee Yoon-Kyeong
Choi Cheol
Byun Jae-Kyun
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Abstract
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An apple polygalacturonase-inhibiting protein (PGIP), that specifically inhibited endopolygalacturonase (PG, EC 3.2.1.15) from Botryosphaeria dothidea, was purified from B. dothidea infected apple (Malus domestica cv. Fuji) fruits. The apple PGIP was a mixed-type inhibitor of PG from B. dothidea. Optimal temperature for the maximum enzyme activity was 40℃, and optimum pH of the purified PGIP was pH 5.0. PGIP was stable up to temperature of 60°C and was completely suppressed after heating at 70℃ for 10 min, PGIP was stable at pH between 4 and 8. Inhibition of PG by PGIP was reduced by K?, Cu²?, Mg²?, Ca²? and Zn²? metal ion, sodium dodecyl sulfate (SDS) and 1,2-diaminocyclohexane tetra acetate (CDTA).
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KEYWORD
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Apple, Botryosphaeria dothidea, polygalacturonase-inhibiting protein, ㅂpolygalacturonase
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