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Inactivation mechanisms on pectin methylesterase by high pressure processing combined with its recombinant inhibitor.
Li, Yantong; Zhang, Wanzhen; Jiang, Yongli; Devahastin, Sakamon; Hu, Xiaosong; Song, Zibo; Yi, Junjie.
Afiliação
  • Li Y; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650
  • Zhang W; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650
  • Jiang Y; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650
  • Devahastin S; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China; Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand.
  • Hu X; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Song Z; Yunnan Maoduoli Group Food Co., Ltd., 653100 Yuxi, Yunnan, China; Yunnan Provincial Key Laboratory of Applied Technology for Special Forest Fruits, 653100 Yuxi, Yunnan, China.
  • Yi J; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650
Food Chem ; 446: 138806, 2024 Jul 15.
Article em En | MEDLINE | ID: mdl-38402767
ABSTRACT
High pressure processing (HPP) juice often experiences cloud loss during storage, caused by the activity of pectin methylesterase (PME). The combination of HPP with natural pectin methylesterase inhibitor (PMEI) could improve juice stability. However, extracting natural PMEI is challenging. Gene recombination technology offers a solution by efficiently expressing recombinant PMEI from Escherichia coli and Pichia pastoris. Experimental and molecular dynamics simulation were conducted to investigate changes in activity, structure, and interaction of PME and recombinant PMEI during HPP. The results showed PME retained high residual activity, while PMEI demonstrated superior pressure resistance. Under HPP, PMEI's structure remained stable, while the N-terminus of PME's α-helix became unstable. Additionally, the helix at the junction with the PME/PMEI complex changed, thereby affecting its binding. Furthermore, PMEI competed with pectin for active sites on PME, elucidating. The potential mechanism of PME inactivation through the synergistic effects of HPP and PMEI.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteínas de Plantas / Hidrolases de Éster Carboxílico Idioma: En Revista: Food Chem Ano de publicação: 2024 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteínas de Plantas / Hidrolases de Éster Carboxílico Idioma: En Revista: Food Chem Ano de publicação: 2024 Tipo de documento: Article