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An investigation of the kinetics and...

Maghasi, Anna Tamnai Chemsito.

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An investigation of the kinetics and inhibition of pectinesterase.

Record Type:	Electronic resources : Monograph/item
Title/Author:	An investigation of the kinetics and inhibition of pectinesterase./
Author:	Maghasi, Anna Tamnai Chemsito.
Description:	73 p.
Notes:	Source: Masters Abstracts International, Volume: 39-04, page: 1160.
Contained By:	Masters Abstracts International39-04.
Subject:	Chemistry, Analytical. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1402891
ISBN:	0493087699

An investigation of the kinetics and inhibition of pectinesterase.
Maghasi, Anna Tamnai Chemsito.

An investigation of the kinetics and inhibition of pectinesterase. - 73 p.

Source: Masters Abstracts International, Volume: 39-04, page: 1160.

Thesis (M.S.)--Michigan State University, 2000.

Methanol in fruit brandy is regulated by the FDA because of its toxic properties. To reduce the amount of methanol in fruit brandy, it is necessary to understand the source and mode of its generation. Pectinesterase enzyme is responsible for the deesterification of fruit pectin and generates methanol as one of the major products. The kinetics of pectinesterase and its inactivation by heat were studied. At 70°C, Pectinesterase was found to be inactivated significantly with an inactivation rate constant of 2.8 x 10 -3s-1.

ISBN: 0493087699Subjects--Topical Terms:

586156
Chemistry, Analytical.

An investigation of the kinetics and inhibition of pectinesterase.
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020 $a 0493087699
035 $a (UnM)AAI1402891
035 $a AAI1402891
040 $a UnM $c UnM
100 1 $a Maghasi, Anna Tamnai Chemsito. $3 1929020
245 1 3 $a An investigation of the kinetics and inhibition of pectinesterase.
300 $a 73 p.
500 $a Source: Masters Abstracts International, Volume: 39-04, page: 1160.
502 $a Thesis (M.S.)--Michigan State University, 2000.
520 $a Methanol in fruit brandy is regulated by the FDA because of its toxic properties. To reduce the amount of methanol in fruit brandy, it is necessary to understand the source and mode of its generation. Pectinesterase enzyme is responsible for the deesterification of fruit pectin and generates methanol as one of the major products. The kinetics of pectinesterase and its inactivation by heat were studied. At 70°C, Pectinesterase was found to be inactivated significantly with an inactivation rate constant of 2.8 x 10 -3s-1.
520 $a Various inhibitors were tested for their effect on the activity of pectinesterase. Tannic acid, polyacrylic acid, polymaleimide, citric acid and ethylenediamminetetraacetic acid (EDTA) were tested as potential inhibitors. Polyacrylic acid was found to reduce the activity of pectinesterase by nearly 45%. EDTA also significantly reduced the amount of methanol generated by pectinesterase. It is postulated that they act by providing excess carboxylate functionality thereby shifting the equilibrium of the deesterification reaction.
590 $a School code: 0128.
650 4 $a Chemistry, Analytical. $3 586156
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0486
690 $a 0359
710 2 0 $a Michigan State University. $3 676168
773 0 $t Masters Abstracts International $g 39-04.
790 $a 0128
791 $a M.S.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1402891