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首页> 外文期刊>Bulletin of the National Research Centre >Carbohydrate Metabolism during Development of Apricot Fruit. Partial Purification and Characterization of Pectin Methylesterase
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Carbohydrate Metabolism during Development of Apricot Fruit. Partial Purification and Characterization of Pectin Methylesterase

机译：杏果实发育过程中的碳水化合物代谢。果胶甲酯酶的部分纯化和表征

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摘要

Changes in the cell wall -hydrolytic enzymes and -carbohydrates were detected during development/ripening of fruit apricot Primus armeniaca (L. cv. Amar) to identify processes involved in the development of this tissue. The enzyme activity level during development was in the order of polygalacturonase (PG) > pectin methylesterase (PE) > glycanases (cellulase, xylanase, mannanase, glucanase, arabinogalactanase and amylase) > glycosidases (exo-D-β-galactosidase, β-arabinosidase and glucosidase). Total sugars, uronic sugars and reducing sugars were increased during the development. The level of increasing the uronic sugars , products of PG and PE, was greater than that of other sugars. From these results, it can be concluded that apricot PG and PE with glycanases had greater role for solubilization of carbohydrates during development/ripening. Apricot PE has been partially purified and characterized. Two isoenzymes PE1 and PE2, were separated by DEAE-Sepharose column. PE1 and PE2 had Km values 0.15 and 0.35 mg pectin/ml and broad pH optima were at pH 4-9 and pH 5.5-7, respectively. A number of pectins from citrus and apple with different patterns of degree of esterification (DE) and methyl groups percentage were used as substrates for PE1 and PE2. They possessed different degrees of affinity toward different pectins. PE1 and PE2 were stimulated by Ca~(2+) and Mg~(2+) and inhibited by Ni~(2+), Hg~(2+), Co~(2+) and Mn~(2+). The activities of PE1 and PE2 were increased with increasing NaCl concentration, to reach an optimum at 50 mM NaCl.
机译：在果实杏成熟期（Primus armeniaca）（L. cv。Amar）的发育/成熟过程中，检测到了细胞壁水解酶和碳水化合物的变化，以确定与该组织发育有关的过程。发育过程中的酶活性水平依次为：聚半乳糖醛酸酶（PG）>果胶甲基酯酶（PE）>聚糖酶（纤维素酶，木聚糖酶，甘露聚糖酶，葡聚糖酶，阿拉伯半乳糖酶和淀粉酶）>糖苷酶（外切-D-β-半乳糖苷酶，β-阿拉伯糖苷酶）和葡萄糖苷酶）。在开发过程中，总糖，糖醛糖和还原糖增加了。 PG和PE产物糖醛糖的增加水平高于其他糖。从这些结果可以得出结论，带有糖苷酶的杏PG和PE在发育/成熟过程中对碳水化合物的溶解作用更大。杏PE已被部分纯化和表征。用DEAE-Sepharose柱分离两个同工酶PE1和PE2。 PE1和PE2的Km值为0.15和0.35 mg果胶/ ml，最适的pH最佳值为pH 4-9和pH 5.5-7。 PE1和PE2的底物使用了许多来自柑橘和苹果的具有不同酯化度（DE）和甲基百分比模式的果胶。它们对不同的果胶具有不同程度的亲和力。 PE1和PE2受到Ca〜（2+）和Mg〜（2+）的刺激，并受到Ni〜（2 +），Hg〜（2 +），Co〜（2+）和Mn〜（2+）的抑制。 PE1和PE2的活性随NaCl浓度的增加而增加，在50 mM NaCl时达到最佳。

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