Matthias Frommhagen , Natalia Hutnik , Henk A. Schols
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引用次数: 0
Abstract
A vast variety of bacterial, fungal, and plant-derived pectin methylesterases (PMEs) have been characterized in literature for their ability to deesterify pectins. However, when compared to fungal PMEs, the availability, characterisation and application of commercial enzyme preparations comprising plant PMEs is still lacking.
Here, we characterized the PME activity in commercially available crude plant extracts originating from papaya (papain), pineapple (bromelain), and kiwi (actinidin). The highest PME activity towards pectin was determined in papain preparations, which did not comprise pectin-backbone degrading side activities. The pH and temperature optimum of the salt-dependent papain PMEs ranged from 7.0 to 8.0 and 50–70 °C, respectively. Using enzymatic fingerprinting, it was shown that papain PMEs exhibited a processive mode of action towards lemon pectin. Papain PMEs had a broad substrate specificity, as 61, 83, and 58% of the methylesters were released from lemon, apple and sugar beet pectin, respectively. The release of acetic acid from sugar beet pectin indicated the presence of acetyl esterases in the papain preparations.
Both the determined processive mode of action and broad substrate specificity allows to consider papain preparations as an alternative to commercial fungal-derived PME preparations to modify the methylester distribution pattern of pectin for food applications.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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