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Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability

Mejia-Cordova, Sonia Marisela    (Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila   ); Montanez, Julio Cesar    (Research and Development Center, Coyotefoods, Biopolymer and Biotechnology Co.   ); Aguilar, Cristobal Noe    (Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila   ); Reyes-Vega, Maria De La Luz    (Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila   ); Garza, Heliodoro De La    (Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila   ); Hours, Roque Alberto    (CINDEFI, School of Science, Universidad Nacional de La Plata   ); Contreras-Esquivel, Juan Carlos    (Food Research Department, School of Chemistry, Universidad Autnoma de Coahuila  );
  • 초록

    The effect of NaCl solution concentration (from 0 to 3 M) on the extraction of pectinesterase (PE) from jalapeno chili pepper (Capsicum annuum) was studied by determining its solubilization degree from the chili tissue. All concentrations of the salt favored the solubilization of PE in jalapeno chili pepper, compared to that in water. Maximum enzyme activity was obtained with NaCl 2.0 M. The effect of temperature on the PE activity of jalapeno chili pepper in the extracts was also studied. The PE residual activity of jalapeno pepper was 75% after 60 min of incubation at $55^{\circ}C$ and 10% at $75^{\circ}C$ . At $85-95^{\circ}C$ , PE residual activity was 5% after 5 min of incubation.


  • 주제어

    chili .   pectin methylesterase .   solubilization .   pectin.  

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