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Enhancing the activity of pectinase using pulsed electric field (PEF) treatment.

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Title: Enhancing the activity of pectinase using pulsed electric field (PEF) treatment.
Authors: Zhang, Fusheng1, Tian, Meiling1, Du, Muying1, Fang, Ting2 fangting930@163.com
Source: Journal of Food Engineering. Jul2017, Vol. 205, p56-63. 8p.
Subjects: Fruit processing plants, Pectic enzymes, Enzyme kinetics, Hydrophobic interactions, Tryptophan
Abstract: Pectinase is commercially important in the fruit processing and fiber degumming industries. Emerging technologies that improve its stability and activity could have potential in improving its commercial value further. The effects of pulsed electric field (PEF) treatment on the enzymatic activity, kinetics and conformational structure of pectinase were evaluated. Maximum activity was obtained at 12 kV/cm and a flow velocity of 80 mL/min, and was 21.89 ± 1.67% higher than the untreated enzyme. This enhancing effect could be maintained for 19 h when the treated enzyme was stored at 4 °C. PEF treatment increased the enzyme kinetic constants V max , k cat , t 1/2 , ΔG , and decreased K m , k , Ea , ΔH , and ΔS , indicating improved affinity between enzyme and substrate and enhanced catalytic efficiency. PEF treatment did not alter the polypeptide composition of the pectinase molecules, but induced the transfer of the tryptophan micro-environment from the polar surface to the hydrophobic interior, with a 10.28% increase in α-helices and a 17.80% reduction in random coils. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Engineering is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 121938794
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Enhancing the activity of pectinase using pulsed electric field (PEF) treatment.
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  Data: <searchLink fieldCode="AR" term="%22Zhang%2C+Fusheng%22">Zhang, Fusheng</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Tian%2C+Meiling%22">Tian, Meiling</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Du%2C+Muying%22">Du, Muying</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Fang%2C+Ting%22">Fang, Ting</searchLink><relatesTo>2</relatesTo><i> fangting930@163.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Engineering%22">Journal of Food Engineering</searchLink>. Jul2017, Vol. 205, p56-63. 8p.
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  Data: <searchLink fieldCode="DE" term="%22Fruit+processing+plants%22">Fruit processing plants</searchLink><br /><searchLink fieldCode="DE" term="%22Pectic+enzymes%22">Pectic enzymes</searchLink><br /><searchLink fieldCode="DE" term="%22Enzyme+kinetics%22">Enzyme kinetics</searchLink><br /><searchLink fieldCode="DE" term="%22Hydrophobic+interactions%22">Hydrophobic interactions</searchLink><br /><searchLink fieldCode="DE" term="%22Tryptophan%22">Tryptophan</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Pectinase is commercially important in the fruit processing and fiber degumming industries. Emerging technologies that improve its stability and activity could have potential in improving its commercial value further. The effects of pulsed electric field (PEF) treatment on the enzymatic activity, kinetics and conformational structure of pectinase were evaluated. Maximum activity was obtained at 12 kV/cm and a flow velocity of 80 mL/min, and was 21.89 ± 1.67% higher than the untreated enzyme. This enhancing effect could be maintained for 19 h when the treated enzyme was stored at 4 °C. PEF treatment increased the enzyme kinetic constants V max , k cat , t 1/2 , ΔG , and decreased K m , k , Ea , ΔH , and ΔS , indicating improved affinity between enzyme and substrate and enhanced catalytic efficiency. PEF treatment did not alter the polypeptide composition of the pectinase molecules, but induced the transfer of the tryptophan micro-environment from the polar surface to the hydrophobic interior, with a 10.28% increase in α-helices and a 17.80% reduction in random coils. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Engineering is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1016/j.jfoodeng.2017.02.023
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 8
        StartPage: 56
    Subjects:
      – SubjectFull: Fruit processing plants
        Type: general
      – SubjectFull: Pectic enzymes
        Type: general
      – SubjectFull: Enzyme kinetics
        Type: general
      – SubjectFull: Hydrophobic interactions
        Type: general
      – SubjectFull: Tryptophan
        Type: general
    Titles:
      – TitleFull: Enhancing the activity of pectinase using pulsed electric field (PEF) treatment.
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            NameFull: Zhang, Fusheng
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            NameFull: Tian, Meiling
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            NameFull: Du, Muying
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            NameFull: Fang, Ting
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          Dates:
            – D: 15
              M: 07
              Text: Jul2017
              Type: published
              Y: 2017
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              Value: 02608774
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              Value: 205
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            – TitleFull: Journal of Food Engineering
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