The isolation and characterization of the pectic enzymes of the McFarlin cranberry Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/cj82kb90r

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  • Cranberries are processed mainly for the production of jelly, sauce and juice. The content of pectic substances in the cranberry gives the fruit a desirable property for processing such products. Pectic enzymes which catalyze the hydrolysis of pectic substances may affect the consistency of these products. The concern of this study was to isolate and characterize the pectic enzymes that may be found in the cranberry fruit. The methods utilized in the preparation of enzyme extracts were by (1) the preparation of acetone powder (2) the preparation of acetone powder in the presence of polyethylene glycol and (3) by extraction in the presence of polyvinylpyrrolidone. The following conclusions were made: (1) Cranberry protein extracts were found to exhibit polygalacturonase activity. (2) The cranberry polygalacturonase extract obtained by the use of polyethylene glycol exhibited a 40.3 percent loss in viscosity over one percent pectave solution in citrate buffer at pH 5.0 and 30°C during the initial hour of the reaction. A 22.1 and 8.6 percent loss in viscosity was found when the polyvinylpyrrolidone extract and the acetone powder extract were used as the source of enzyme respectively. (3) Cranberry polygalacturonase may be classified as an endo- type polygalacturonase which catalyzes a random hydrolysis of both low and high methoxyl pectic substances. (4) Maximum activity of the cranberry polygalacturonase was found to be at pH 5.0. (5) Sodium chloride concentration up to 0.6 M showed no significant effect on the polygalacturonase activity in a citrate buffer at pH 5.0. (6) The cranberry polygalacturonase was inactivated when exposed to 100°C for 35 minutes at pH 5.0. (7) Cranberry proteins were found to possess low pectin esterase activity. Optimum activity of cranberry pectin esterase occurred at pH 7.5 with sodium chloride concentration at 0.15M. (8) Cranberry pectin esterase was inactivated when exposed to 100°C for five minutes.
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