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Pectin Methylesterase in Snap Beans (1962)

BUREN, J. P. ; MOYER, J. C. ; ROBINSON, W. B.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 27 (1962), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Snap bean pectin methylesterase had a pH optimum of 8.2. Its activity was enhanced by the presence of salts such as sodium chloride and calcium chloride. Low pH conditions increased the susceptibility of the enzyme to heat inactivation. There were indications that conditions were present in the intact pod which protected the enzyme from heat denaturation. The enzyme had a Q10 of 1.4 over a wide temperature range. It was not regenerated on frozen storage.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00095.x

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