Large-Scale Single Step Partial Purification of Potato Pectin Methylesterase that Enables the Use in Major Food Applications
| Autor: | Robin Eric Jacobus Spelbrink, Marco Luigi Federico Giuseppin |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
Environmental Engineering
food.ingredient Food industry Pectin Pectin methylesterase Food Handling Bioengineering Single step Food chemistry Applied Microbiology and Biotechnology Biochemistry Article food Enzyme Stability Dry matter Food science Molecular Biology Solanum tuberosum Chromatography Pectin gellation business.industry Chemistry Food additive Industrial scale fungi food and beverages Potato enzyme General Medicine Calcium pectate Enzyme Activation Plant Tubers Pectins Food Additives business Carboxylic Ester Hydrolases Gels Biotechnology |
| Zdroj: | Applied Biochemistry and Biotechnology |
| ISSN: | 1559-0291 0273-2289 |
| Popis: | Pectin methylesterase was extracted from potato tubers and partially purified in a single chromatographic step at large industrial scale. The preparation obtained in this way matched the temperature and pH profile of the species reported earlier by Puri et al. (Food Chemistry 8:203–213, 1982) and was enriched 23 times relative to the original potato tubers on a dry matter basis. Potato PME induced gel formation in calcium pectate across a broad pH range and should be suitable for application in the food industry. The procedure presented here represents a sustainable way to recover enzymes from vegetable juices. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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