D-galacturonic acid is a potential platform chemical comprising the principal component of pectin in the citrus processing waste stream. Several enzyme activities are required for the enzymatic production of galacturonic acid from pectin, including exo- and endo-polygalacturonases. The gene TtGH28 encoding a putative GH28 polygalacturonase from Pseudothermotoga thermarum DSM 5069 (Theth_0397, NCBI# AEH50492.1) was synthesized, expressed in Escherichia coli, and characterized. Alignment of the amino acid sequence of gene product TtGH28 with other GH28 proteins whose structures and details of their catalytic mechanism have been elucidated shows that three catalytic Asp residues and several other key active site residues are strictly conserved. Purified TtGH28 was dimeric and hyperthermostable, with K t (0.5) = 86.3 °C. Kinetic parameters for activity on digalacturonic acid, trigalacturonic acid, and polygalacturonic acid were obtained. No substrate inhibition was observed for polygalacturonate, while the K si values for the oligogalacturonides were in the low mM range, and K i for product galacturonic acid was in the low μM range. Kinetic modeling of the progress of reaction showed that the enzyme is both fully exo- and fully non-processional.
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http://dx.doi.org/10.1007/s12033-016-9948-8 | DOI Listing |
Heliyon
December 2024
Chongqing Jiangbei District Disease Control Center, Chongqing, 400020, China.
Currently, the utilization value of plantain straw is low. To increase its value, plantain straw was utilized in this study to produce xylooligosaccharides (XOS). XOS were obtained from plantain straw through xylanase hydrolysis.
View Article and Find Full Text PDFFood Chem
December 2024
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510641, China.
Pectin exhibits potential as an excellent food additive for its processing properties and biological activities, but its application is hindered because of complex and unclear structure. Water-insoluble and water-soluble poly-galacturonic acids, hydrolyzed from the spherical pectin from submicroparticles in chrysanthemum tea infusion, were characterized for obtaining the detail structural information. The water-insoluble poly-galacturonic acid was a crystal which constructed by hydrogen bonds and long linear chains comprised of α-1,4-glycosidic bonds and galacturonic acid residues.
View Article and Find Full Text PDFJ Agric Food Chem
December 2024
Department of Pharmacy, the First Hospital of China Medical University, Shenyang City 110001, China.
Jujube ( Mill.) has been consumed globally as a fruit and a nutraceutical food for millennia. This study presents the isolation and purification of a novel water-soluble polysaccharide fraction, ZJMP-2, from Mill.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Science & Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address:
Foods
November 2024
U.S. Horticultural Research Laboratory, Agricultural Research Service, United States Department of Agriculture, Fort Pierce, FL 34945, USA.
Steam explosion (STEX) of peel from commercially juice-extracted oranges was used to convert peel pectin into pectic oligosaccharides (POSs). Surprisingly uniform populations, based on the polydispersity index (PDI; weight-average molecular weight (M)/number-average molecular weight (M)) of POSs, were obtained from the Hamlin and Valencia varieties of . The POSs from Hamlin and Valencia peel had PDI values of (1.
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