This research was partially supported by BARD Project No. US-2222-92R.
Inorganic Cations and Polyamines Moderate Pectinesterase Activity
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 253–255, March 1997
How to Cite
LEITING, V.A. and WICKER, L. (1997), Inorganic Cations and Polyamines Moderate Pectinesterase Activity. Journal of Food Science, 62: 253–255. doi: 10.1111/j.1365-2621.1997.tb03979.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 6/4/96; revised 10/3/96; accepted 10/22/96.
- thermostable pectinesterase
Inorganic and organic cations influenced pectinesterase (PE) activity and solubilization from Marsh grapefruit pulp. Activity increased to 281%, 183%, and 130% with lead acetate (6.8 mM), ferric chloride (0.2 mM), and calcium chloride (20 mM), respectively. The polyamines, putrescine, spermidine, and spermine had negligible stimulating effect. All cations tested inhibited PE activity at higher concentrations. Solubilization of total PE was decreased and thermostable PE (TS-PE) was not affected by polyamines. There was a progressive decline in total PE activity above 1.6 mM spermidine, 7.6 mM putrescine and 20.0 mM spermine. Loss of activity upon solubilization suggests that the TL-PE-pectate complex stabilized TL-PE. No change in TS-PE activity suggests that it may be bound with greater affinity, physically entrapped, or non-electrostatically bound.