Simultaneous modelling of the thermal degradation kinetics of pectin methylesterase in lettuce (Lactuca sativa L.) and carrot (Daucus carota L.) extracts: Analysis of seasonal variation and tissue type

The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied. Fresh extracts were exposed to temperatures from 55 to 70 deg C until the enzyme was inactivated. A model based on the presence of two forms of the enzyme, one active and one non-active, is proposed...

Full description

Saved in:
Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2007-10, Vol.71 (10), p.2383-2392
Main Authors: Rico, D.(Dublin Inst. of Technology (Ireland)), Martin-Diana, A.B, Barry-Ryan, C, Henehan, G.T.M, Frias, J.M
Format: Article
Language:English
Subjects:
Amino Acid Sequence
Biological and medical sciences
Carboxylic Ester Hydrolases - chemistry
Carboxylic Ester Hydrolases - metabolism
CAROTTE
carrot (Daucus carota L.)
CARROTS
Daucus carota - enzymology
EXTRACTOS DE HORTALIZAS
EXTRAIT DE LEGUME
Fundamental and applied biological sciences. Psychology
Hot Temperature
Kinetics
Lactuca - enzymology
LACTUCA SATIVA
lettuce (Lactuca sativa L.)
MATHEMATICAL MODELS
mixed-effects modelling
MODELE MATHEMATIQUE
MODELOS MATEMATICOS
Molecular Sequence Data
pectin methylesterase
PECTINESTERASAS
PECTINESTERASE
PIROLISIS
Plant Extracts - chemistry
PYROLYSE
PYROLYSIS
random effect
SEASONAL VARIATION
Seasons
Sequence Homology, Amino Acid
VARIACION ESTACIONAL
VARIATION SAISONNIERE
VEGETABLE EXTRACTS
ZANAHORIA
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied. Fresh extracts were exposed to temperatures from 55 to 70 deg C until the enzyme was inactivated. A model based on the presence of two forms of the enzyme, one active and one non-active, is proposed. The natural variability of the PME activity was taken into the model in the form of normally distributed random effects. The common model parameters obtained (cleavage constant (0.0395+-0.0062/s), degradation constant (0.556+-0.112/s), cleavage energy of activation (469+-23 kJ/mol) and degradation energy of activation (488+-18 kJ/mol)) show that the PME degradation kinetics of the two vegetables can be explained with a single set of parameters.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.60484