Carrot pectin methylesterase and its inhibitor from kiwi fruit: Study of activity, stability and inhibition

• Published in: Innovative food science & emerging technologies Vol. 10; no. 4; pp. 601 - 609
• Main Authors: Jolie, Ruben P., Duvetter, Thomas, Houben, Ken, Clynen, Elke, Sila, Daniel N., Van Loey, Ann M., Hendrickx, Marc E.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2009; [Amsterdam]: Elsevier Science
• Subjects: carrots; Catalytic activity; enzyme activity; enzyme inhibition; enzyme inhibitors; Enzyme stability; heat treatment; high pressure treatment; Inhibition; kiwifruit; Pectin methylesterase (PME); Pectin methylesterase inhibitor (PMEI); pectinesterase; protein-protein interactions; Thermal and high pressure processing; thermal stability; Thermal and high pressure processing; Catalytic activity; Inhibition; Enzyme stability; Pectin methylesterase inhibitor (PMEI); Pectin methylesterase (PME)
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2009.02.003

Carrot pectin methylesterase (PME) and its inhibitor (PMEI) from kiwi fruit were successfully purified by affinity chromatography. Enzyme and inhibitor activity and stability and PME–PMEI complex formation, as influenced by intrinsic product factors (pH and NaCl) and extrinsic process factors (temperature and pressure), were studied. The effect of temperature- or pressure-induced denaturation of PME and PMEI on their respective activities was assessed by estimating inactivation kinetic parameters. PME inactivation obeyed first-order kinetics. The enzyme was rather heat-labile but pressure-stable. PMEI inactivation was best described by a model taking into account a processing-stable PMEI intermediate. The behavior of PME and the PME–PMEI complex at elevated temperature or pressure in the presence of pectin was explored by following methanol formation as a function of treatment time. PME catalytic activity was stimulated up to a certain temperature or pressure level before declining. No conclusive evidence was obtained for a temperature-induced dissociation of the PME–PMEI complex, whereas high pressure exposure caused the complex to separate. PME activity control is a major point of interest in the quest of obtaining high quality plant-derived food products. The current study demonstrates that both traditional thermal processing and novel high hydrostatic pressure processing allow stimulation as well as inactivation of PME and, hence, directing the PME-catalyzed pectin hydrolysis. An alternative or additional approach to control endogenous PME activity (e.g. to obtain cloud-stable juices) is through enzyme inhibition using kiwi PMEI. In this context, pH and NaCl boundaries for application were established, the existence of a temperature- and pressure-stable PMEI intermediate was shown and the PME–PMEI complex was proven not to be dissociated at mild temperature and pressure levels. These observations endorse the possibility of inhibiting undesirable PME activity remaining after mild processing.