Effect of Temperature and High Pressure on the Activity and Mode of Action of Fungal Pectin Methyl Esterase

T. Duvetter, I. Fraeye, D.N. Sila, I. Verlent, C. Smout, E. Clynen, L. Schoofs, H.A. Schols, M. Hendrickx, A. van Loey

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23 Citations (Scopus)

Abstract

Pectin was de-esterified with purified recombinant Aspergillus aculeatus pectin methyl esterase (PME) during isothermal-isobaric treatments. By measuring the release of methanol as a function of treatment time, the rate of enzymatic pectin conversion was determined. Elevated temperature and pressure were found to stimulate PME activity. The highest rate of PME-catalyzed pectin de-esterification was obtained when combining pressures in the range 200-300 MPa with temperatures in the range 50-55 C. The mode of pectin de-esterification was investigated by characterizing the pectin reaction products by enzymatic fingerprinting. No significant effect of increasing pressure (300 MPa) and/or temperature (50 C) on the mode of pectin conversion was detected.
Original languageEnglish
Pages (from-to)1313-1320
JournalBiotechnology Progress
Volume22
Issue number5
DOIs
Publication statusPublished - 2006

Keywords

  • aspergillus-niger
  • apple pectin
  • pectinmethylesterase
  • firmness
  • endopolygalacturonase
  • methylesterase
  • infusion
  • methanol
  • enzyme
  • fruits

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    Duvetter, T., Fraeye, I., Sila, D. N., Verlent, I., Smout, C., Clynen, E., Schoofs, L., Schols, H. A., Hendrickx, M., & van Loey, A. (2006). Effect of Temperature and High Pressure on the Activity and Mode of Action of Fungal Pectin Methyl Esterase. Biotechnology Progress, 22(5), 1313-1320. https://doi.org/10.1021/bp060079x