Kinetic behaviour and thermal inactivation of pectinlyase used in food processing |
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| Authors: | Natividad Ortega Silvia de Diego José M Rodríguez-Nogales Manuel Perez-Mateos & María D Busto |
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| Affiliation: | Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos, s/n 09001 Burgos, Spain; Chemistry Research Centre, University of Hidalgo State, Carretera Pachuca-Tulancingo, Km 4.5, 42070, Pachuca, Mexico |
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| Abstract: | Kinetic properties and thermal inactivation of pectinlyase (PL) were assayed in commercial pectinase preparations (Rapidase C80, Pectinase CCM, Pectinex 3XL and Grindamyl 3PA) by using apple pectin as substrate. The PL activity of Rapidase C80 showed substrate inhibition, while the other enzyme preparations followed typical Michaelis–Menten kinetics. The optimum pH and temperature values for PL activity lay within the range of 5.5–6.5 and 35–40 °C, respectively. PL was heat‐inactivated with simple first order kinetics. With respect to this, thermodynamic activation parameters (ΔH#, ΔS# and ΔG#) using a non‐linear Arrhenius plot were calculated. The Pectinase CCM and Pectinex 3XL PL showed a half‐life (t1/2) at 50 °C of 2.0 min and 11.8 min, respectively. |
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| Keywords: | Enzyme inactivation kinetics Michaelis constants pectinase preparations thermal stability thermodynamic activation parameters |
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