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.
- apple pectin
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