1. Transacylation of citrus pectin as catalyzed by pectinesterase from tendril shoots of chayote [Sechium edule (Jacq.) Swartz]
- Author
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Bor-Hon Lee, Ming-Chang Wu, Hung-Min Chang, Ya-Wey Chen, and Jean-Yu Hwang
- Subjects
animal structures ,food.ingredient ,Chromatography ,Pectin ,biology ,Chemistry ,digestive, oral, and skin physiology ,food and beverages ,macromolecular substances ,biology.organism_classification ,complex mixtures ,Pectinesterase ,Gel permeation chromatography ,Transacylation ,food ,Polymerization ,Tendril ,Organic chemistry ,Citrus Pectin ,Sechium ,Food Science - Abstract
Transacylation reaction of citrus pectin by PE from tendril shoots of chayote (TSC) was observed by gel permeation chromatography (GPC), gel compression force, change in viscosity, and change in turbidity. Molecular mass of pectin remarkably increased from 70 to 443 and 670 kDa when pectin–TSC PE (4 units/ml) mixture in 0.2 M NaCl/0.01 M phosphate buffer (pH 6.5) was incubated at room temperature for 30 min and 2 h, respectively. Apparent increase in compression force (g) of 1% calcium-free pectin gel containing 0.8–16 units/ml of PE after incubation at room temperature for 30 min was observed, revealing the polymerization of pectin as affected by PE transacylation. Increase in viscosity of 0.5% pectin–PE solution (3–30 units/ml) during incubation for up to 60 min, and turbidity change (400 nm) of pectin–PE solution versus PE activity, reaction time, temperature, or NaCl level also evidenced the polymerization of pectin. PE transacylation appeared to be contributory to the pectin gel preparation in food industry.
- Published
- 2004