文章基本信息

标题：Time-Tempreture Characteristics of Pectin Methylesterase from CArrots and Gren Beans
本地全文：下载
作者：Ahmet Yemenicioğlu ; Bekir Cemeroğlu
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2003
卷号：28
期号：5
出版社：Association of Food Technology, Turkey
摘要：Activity and thermal characteristics of pectin methylesterase were determined in different extracts and homogenates of carrots and green beans. Comparing to carrots, green beans contain 2,6 fold higher PME activity in homogenates. The percent distribution of soluble, ionically bound and covalently bound PME was 3, 88, 9 and 0, 81, 19 for green beans and carrots, respectively. The temperature optimums of PME in homogenates were 40°C for green beans and 50°C for carrots. In both vegetable ionically bound PME had the same thermal characteristics and gave an optimum at 40°C whereas, covalently bound PME had temperature optimums at 55°C and 50°C for carrots and green beans, respectively.