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首页> 外文期刊>Journal of food engineering >Enhancing the activity of pectinase using pulsed electric field (PEF) treatment
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Enhancing the activity of pectinase using pulsed electric field (PEF) treatment

机译：使用脉冲电场（PEF）处理增强果胶酶活性

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摘要

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 degrees C. PEF treatment increased the enzyme kinetic constants V-max, k(cat), t(1/2), Delta G, and decreased K-m, k, Ea, Delta H, and Delta S, 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 alpha-helices and a 17.80% reduction in random coils. (C) 2017 Elsevier Ltd. All rights reserved.
机译：果胶酶在水果加工和纤维脱胶工业中在商业上很重要。改善其稳定性和活性的新兴技术可能会进一步提高其商业价值。评估了脉冲电场（PEF）处理对果胶酶的酶活性，动力学和构象结构的影响。在12 kV / cm和80 mL / min的流速下获得了最大活性，比未处理的酶高21.89 +/- 1.67％。当将处理过的酶储存在4摄氏度时，这种增强效果可以维持19小时。PEF处理可提高酶动力学常数V-max，k（cat），t（1/2），Delta G和降低Km， k，Ea，Delta H和Delta S，表明酶和底物之间的亲和力提高，催化效率提高。 PEF处理不会改变果胶酶分子的多肽组成，但会导致色氨酸微环境从极性表面转移到疏水内部，α-螺旋增加10.28％，无规卷曲减少17.80％。 （C）2017 Elsevier Ltd.保留所有权利。

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