Partial purification and characterization of pectin methylesterase from green beans (Phaseolus vulgaris L.).

Laats MM; Grosdenis F; Recourt K; Voragen AGJ; Wichers HJ

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Partial purification and characterization of pectin methylesterase from green beans (Phaseolus vulgaris L.).

机译：从青豆（菜豆）中部分纯化果胶甲基酯酶。

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Pectin methylesterase (PE) is present in green beans and may have an influence on their texture after commercial sterilization. Two fractions of PE were partially purified from the pods and the seed hulls of green beans (cv. Odessa). PE-1 and PE-2 had MWs of 45 and 29 kDa, respectively, under native conditions and of 42 and 33.5 kDa under denaturing conditions. PE-1 and PE-2 both contained 2 isoforms of PE activity with isoelectric points of 8.4 and 9.8, and 10.5 and >11, respectively. The active fractions showed a difference in salt-dependency, and PE-2 was less heat-stable than PE-1.

机译：果胶甲基酯酶（PE）存在于青豆中，可能在商业灭菌后对其质地产生影响。从豆荚和青豆的种子皮中部分纯化出两部分PE（敖德萨）。 PE-1和PE-2在天然条件下的分子量分别为45和29 kDa，在变性条件下的分子量分别为42和33.5 kDa。 PE-1和PE-2均包含2种PE活性同工型，等电点分别为8.4和9.8，等电点分别为10.5和> 11。活性级分显示出对盐依赖性的差异，并且PE-2的热稳定性低于PE-1。

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《Journal of Agricultural and Food Chemistry》 |1997年第3期|共6页
作者
Laats MM; Grosdenis F; Recourt K; Voragen AGJ; Wichers HJ;
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正文语种 eng
中图分类农业化学;营养卫生、食品卫生;农业科学;
关键词
purification; texture; plant composition; isoenzymes; enzyme activity; heat stability; enzymes; characterization; seeds; pods; biochemistry; pectinesterase; vegetables; vegetable legumes;

机译：纯化;质地;植物组成;同工酶;酶活性;热稳定性;酶;性状;种子;豆荚;生化;果胶酯酶;蔬菜;蔬菜;

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1. Partial purification and characterization of pectin methylesterase from green beans (Phaseolus vulgaris L.). [J] . Laats MM, Grosdenis F, Recourt K, Journal of Agricultural and Food Chemistry . 1997,第3期

机译：从青豆（菜豆）中部分纯化果胶甲基酯酶。
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Partial purification and characterization of pectin methylesterase from green beans (Phaseolus vulgaris L.).

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