Inactivation mechanisms on pectin methylesterase by high pressure processing combined with its recombinant inhibitor
บทความในวารสาร
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Yantong Li, Wanzhen Zhang, Yongli Jiang, Sakamon Devahastin, Xiaosong Hu, Zibo Song, Junjie Yi
ผู้เผยแพร่: Elsevier
ปีที่เผยแพร่ (ค.ศ.): 2024
วารสาร: Food Chemistry (0308-8146)
Volume number: 446
นอก: 0308-8146
eISSN: 1873-7072
ภาษา: English-Great Britain (EN-GB)
บทคัดย่อ
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. © 2024 Elsevier Ltd
คำสำคัญ
High pressure processing, Recombination pectin methylesterase inhibitor
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