Pectin methylesterase (PME) was extracted from bananas and purified by affinity chromatography. The thermal-high-pressure inactivation (at moderate temperature, 30-76 degrees C, in combination with high pressure, 0.1-900 MPa) of PME was investigated in a model system at pH 7.0. Under these conditions, the stable fraction was not inactivated and isobaric-isothermal inactivation followed a fracti...

The study of pectin methylesterase and wall-loosening enzyme activities in situ, as well as the estimation of the electrostatic potential of the cell wall, suggest a coherent picture of the role played by metal ions and pH in cell-wall extension. Cell-wall growth brings about a decrease of local proton concentration because the electrostatic potential difference (delta psi) of the wall decrease...

It was reported by Beavan & Brown (1949) that cultures of By8aochlamy8 fulva Olliver & Smith produced protopectinase, but neither polygalacturonase nor pectin esterase; they concluded that B. fulva produced a disaggregating enzyme, which lowered the viscosity ofpectin solutions, without the formation of free reducing groups. A re-investigation of the problem has been made, and in a preliminary ...

We provide a mechanism for the activity of pectin methylesterase (PME), the enzyme that catalyses the essential first step in bacterial invasion of plant tissues. The complexes formed in the crystal using specifically methylated pectins, together with kinetic measurements of directed mutants, provide clear insights at atomic resolution into the specificity and the processive action of the Erwin...

BACKGROUND A major problem of mango products is texture loss. The effect of commercial pectin methylesterase (PME) and calcium infusion on improvement of the texture of both fresh and frozen-thawed mango cubes was investigated in the present study. RESULTS The weight gain and moisture content of mango samples were greater at relatively high vacuum level (10 kPa). The PME activity of samples i...