Pectinesterase do mamão (Carica papaya L.)

• Main Author: Catutani, Adelaide Tie
• Other Authors: Lourenco, Euclides Joaquim
• Format: Others
• Language: pt
• Published: Biblioteca Digitais de Teses e Dissertações da USP 1982
• Subjects: Ativação enzimática (Pesquisa - Características); Biochemical properties; Bioquímica de alimentos; Carica papaya; Enzimatic activation; Enzimatic purification; Food biochemistry; Mamão; Pectinesterase; Propriedades bioquímicas; Proteínas (Estudo - Pesquisa); Proteins; Purificação enzimática
• Online Access: http://www.teses.usp.br/teses/disponiveis/9/9131/tde-01112012-105344/

Não consta resumo na publicação. === Pectinesterase (E C 3.1.1.11) was extracted from papaya (Carica papaya L.) tissue and purified 4,48 fold by fractionated ammonium sulphate precipitation, dialysis and chromatography on DEAE-celulose and Sephadex G-100. Extraction conditions of enzyme were studied and their properties characterized. The increase on the activity of pectinesterase was practically followed by increase on the content of soluble pectin, during ripening. The molecular weight of the enzyme eluted in one peak of activity was 53.000 daltons. The pectinesterase has its maximum activity at pH 8,0 and at 0,2 M of NaCl. Optimum temperature for the enzyme assay was 60°C. The enzymatic reaction was linear with the time and protein concentration. With citric pectin as substrate, pectinesterase had a Km of 0,012% and was inhibited competitively by polygalacturonic acid with a Ki of 0,007%. Papaya pectinesterase was inhibited by sucrose, glucose and glicerol.