Pectin methylesterase from kiwi and kaki fruits: Purification, characterization, and role of pH in the enzyme regulation and interaction with the kiwi proteinaceous inhibitor

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 25, 2004, Pages 7700-7703

  Ciardiello, M Antonietta ^a   Tamburrini, Maurizio ^a   Tuppo, Lisa ^a   Carratore, Vito ^a   Giovane, Alfonso ^b   Mattei, Benedetta ^c   Camardella, Laura ^a  

^a INSTITUTE OF PROTEIN BIOCHEMISTRY   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Kaki; Kiwi; Pectin methylesterase; Protein inhibitor interaction; Salt and pH dependence of catalysis; Surface plasmon resonance

Indexed keywords

PECTINESTERASE; PROTEINASE INHIBITOR;

AMINO ACID SEQUENCE; ARTICLE; CELL WALL; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME LOCALIZATION; ENZYME PURIFICATION; ENZYME REGULATION; KIWIFRUIT; MOLECULAR WEIGHT; NONHUMAN; PERSIMMON; PH; PROTEIN INTERACTION;

ACTINIDIA; AMINO ACID SEQUENCE; CARBOXYLIC ESTER HYDROLASES; CELL WALL; DIOSPYROS; ENZYME INHIBITORS; FRUIT; HYDROGEN-ION CONCENTRATION; MOLECULAR SEQUENCE DATA; MOLECULAR WEIGHT;

ACTINIDIA; ACTINIDIA CHINENSIS; ACTINIDIA DELICIOSA; DIOSPYROS; DIOSPYROS KAKI; DIOSPYROS VIRGINIANA;

EID: 10644261280     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0491963     Document Type: Article

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