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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Changes in molecular weight of transacylated pectin catalyzed by tomato and citrus pectinesterases as determined by gel permeation chromatography
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Changes in molecular weight of transacylated pectin catalyzed by tomato and citrus pectinesterases as determined by gel permeation chromatography

机译：凝胶渗透色谱法测定的番茄和柑橘果胶酯酶催化的转酰果胶分子量变化

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摘要

The changes in molecular masses of pectin in 0.5% pectin - pectinesterase (PE) mixtures (2 units/mL) incubated at various temperatures, pH values, and NaCl levels for 30 min were observed by a Toyopearl TSK HW-65 (F) gel permeation chromatography. The molecular mass of pectin was remarkably increased from 103 to 266 kDa when the incubation temperature of pectin-tomato PE was increased from 25 to 45degreesC. A further increase in molecular mass was observed when a pectincitrus PE mixture was incubated at 65 degreesC. The values of pH and NaCl levels were also crucial to the transacylation activity of PEs. Reaction at pH 7.5 with tomato PE and citrus PE remarkably expanded the molecular mass of pectin to 410 and 670 kDa, respectively. The NaCl level of 0.3-0.5 and 0.3 M was favorable for the transacylation reaction of tomato PE and citrus PE, respectively. Only high methoxylpectin was the suitable substrate for PE to conduct the transacylation reaction.
机译：通过Toyopearl TSK HW-65（F）凝胶观察到在各种温度，pH值和NaCl水平下孵育30分钟的0.5％果胶-果胶酯酶（PE）混合物（2单位/ mL）中果胶的分子量变化。渗透色谱。当果胶-番茄PE的孵育温度从25℃增加到45℃时，果胶的分子量从103kDa显着增加到266kDa。当将果胶PE混合物在65℃温育时，观察到分子量进一步增加。 pH和NaCl水平的值对PE的酰化活性也至关重要。 pH 7.5与番茄PE和柑桔PE的反应显着地将果胶的分子量分别提高到410和670 kDa。 NaCl水平为0.3-0.5和0.3 M分别有利于番茄PE和柑桔PE的转酰基反应。仅高甲氧基果胶是PE进行转酰基反应的合适底物。

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